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A Clever Hack for Making Gnocchi from Leftover Jacket Potatoes: A Game-Changer in Your Kitchen.
When it comes to making gnocchi, many of us are intimidated by the thought of creating fresh sheet pasta or dealing with dense, long-life store-bought alternatives that can be a far cry from their fluffy baked counterparts. However, this ingenious recipe transforms leftover cooked jacket potatoes into pillowy and silky homemade gnocchi in an incredibly short amount of time.
The secret lies in the simple preparation method: baking jacket potatoes (or reheating leftover ones) until tender, then mashing the flesh to create a light and airy dough that requires minimal effort. This approach is actually quite forgiving, making it accessible to those new to homemade gnocchi-making.
To get started, you'll need 275g of mashed potato, which serves as the foundation for your gnocchi. A well-seasoned egg and additional flour will be added to create a smooth dough that's neither too sticky nor too dry. With just a few scratches of nutmeg, you can enjoy an aromatic and inviting flavor profile.
Once the dough is prepared, it's simply a matter of rolling out the mixture into long sausages, cutting them into uniform pieces, and pressing a fork into the tops to create a textured surface.
Next, heat butter, olive oil, and smashed garlic in a pan on medium heat until lightly golden and nutty. This will serve as the base for your sage-butter sauce, which is paired perfectly with generous amounts of parmesan cheese and a squeeze of fresh lemon juice.
To cook your gnocchi, briefly submerge them in boiling water until they float to the surface. Then, carefully transfer them to the butter pan, adding some of their cooking water to create a creamy, sauce-like consistency.
This recipe truly is quick and easy, requiring just 10 minutes of prep time and 30 minutes of cooking. The result? A mouthwatering dish that showcases the simplicity and beauty of freshly made gnocchi, served with an utterly delicious sage-butter sauce.
When it comes to making gnocchi, many of us are intimidated by the thought of creating fresh sheet pasta or dealing with dense, long-life store-bought alternatives that can be a far cry from their fluffy baked counterparts. However, this ingenious recipe transforms leftover cooked jacket potatoes into pillowy and silky homemade gnocchi in an incredibly short amount of time.
The secret lies in the simple preparation method: baking jacket potatoes (or reheating leftover ones) until tender, then mashing the flesh to create a light and airy dough that requires minimal effort. This approach is actually quite forgiving, making it accessible to those new to homemade gnocchi-making.
To get started, you'll need 275g of mashed potato, which serves as the foundation for your gnocchi. A well-seasoned egg and additional flour will be added to create a smooth dough that's neither too sticky nor too dry. With just a few scratches of nutmeg, you can enjoy an aromatic and inviting flavor profile.
Once the dough is prepared, it's simply a matter of rolling out the mixture into long sausages, cutting them into uniform pieces, and pressing a fork into the tops to create a textured surface.
Next, heat butter, olive oil, and smashed garlic in a pan on medium heat until lightly golden and nutty. This will serve as the base for your sage-butter sauce, which is paired perfectly with generous amounts of parmesan cheese and a squeeze of fresh lemon juice.
To cook your gnocchi, briefly submerge them in boiling water until they float to the surface. Then, carefully transfer them to the butter pan, adding some of their cooking water to create a creamy, sauce-like consistency.
This recipe truly is quick and easy, requiring just 10 minutes of prep time and 30 minutes of cooking. The result? A mouthwatering dish that showcases the simplicity and beauty of freshly made gnocchi, served with an utterly delicious sage-butter sauce.