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Leftover Polenta Gnocchi

This leftover polenta gnocchi is simple to make and the best way to fight food waste by using your leftover polenta!

Prep Time
1 hr
Cook Time
mins
Resting Time
20 mins
Total Time
1 hr 22 mins
Servings: 3 servings
Calories: 281 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 10½ ounces polenta (cooked)
  • 1⅓ cups all purpose flour
  • 1 large egg yolk
  • 1 pinch salt
  • ¼ cup freshly grated Parmigiano
EXTRAS
  • 4-5 tablespoons freshly grated Parmigiano

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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!
  4. 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

Calories 281kcal (14%) Carbohydrates 44g (15%) Protein 12g (24%) Fat 6g (9%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 2g 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

% 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.