Leftover Polenta Gnocchi
User Reviews
5
2 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
2 mins
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Resting Time
20 mins
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Total Time
1 hr 22 mins
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Servings
3 servings
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Calories
281 kcal
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Course
Main Course
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Cuisine
Italian
Leftover Polenta Gnocchi
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This leftover polenta gnocchi is simple to make and the best way to fight food waste by using your leftover polenta!
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Ingredients
- 10½ ounces polenta cooked
- 1⅓ cups all-purpose flour
- 1 large egg yolk
- 1 pinch salt
- ¼ cup Parmigiano Cheese freshly grated
EXTRAS
- 4-5 tablespoons Parmigiano Cheese freshly grated
Instructions
- In a food processor or blender combine the polenta, yolk, flour, salt and parmesan cheese to form a dough. Can also be made by hand, place the flour on a flat board, make a well in the middle and add the remaining ingredients, combine with your hands to form a dough.
- Move the dough to a lightly floured flat surface and cut small amounts of dough to form ropes and cut into ¾ inch (2 cm) pieces, then slide each piece on a fork and squeeze a little (but not too hard). Sprinkle with a little bit of flour and toss, so they don't stick together. Let the gnocchi rest for 20 minutes before cooking.
- Cook the gnocchi in a large pot of boiling salted water, when they float to the top they are done. Toss with your favourite sauce. Enjoy!
- I served the gnocchi two ways one with mushrooms and one with a traditional polenta sauce.
Notes
- If you find the dough too sticky then add a little flour a little at a time. Dough can also be sticky if your house is very warm.
- Raw uncooked gnocchi should be cooked right away or within a few hours. If you are not cooking right away, place on a floured baking sheet, cover with a towel and store in a dry place for a few hours.
- Cooked polenta gnocchi can be stored in an airtight container in the refrigerator for up to two days. If I have not already added a sauce to them, I drizzle them with olive oil before storing so they don’t stick.
- You can also freeze gnocchi which is best for longer storage. Place on a parchment paper lined baking sheet then flash freeze until frozen. Store in the freeze for up to three months then just add to boiling water from frozen adding a few minutes to the cooking time.
Nutrition Information
Show Details
Calories
281kcal
(14%)
Carbohydrates
44g
(15%)
Protein
12g
(24%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Cholesterol
71mg
(24%)
Sodium
257mg
(11%)
Potassium
80mg
(2%)
Fiber
2g
(8%)
Sugar
0.3g
(1%)
Vitamin A
200IU
(4%)
Calcium
193mg
(19%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 44g | 15% |
| Protein | 12g | 24% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 71mg | 24% |
| Sodium | 257mg | 11% |
| Potassium | 80mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 0.3g | 1% |
| Vitamin A | 200IU | 4% |
| Calcium | 193mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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