Part of efficiency on the homestead is learning to work with what you’ve got.
Today, I had a fridge full of left over mashed potatoes, some sweet potatoes that needed to be eaten, and a need for some apple cider vinegar
So, for dinner tonight, I combined the potatoes to make some homemade gnocchi (NYAH-kee), and used the peeled and cored apples for a crumble.
So for the sake of sharing, here’s the Gnocchi recipe I prefer:
- 2c potatoes, cooked and mashed or riced
- 2 eggs
- 2c all purpose (Gluten Free, in my case) flour blend
- Salt, pepper, garlic and oregano to taste
- 2-6 Tbsp butter
- Mix potatoes, spices, and 2 eggs, and 1c flour in a large mixing bowl.
- Flour the rolling surface with remaining cup of flour
- Roll the potato dough into a “snake” or “rope” and then cut the ropes into 1 inch segments.
- Heat cast iron skillet and melt a two Tbsp butter on medium high heat.
- Cook gnocchi segments in small batches 2 minutes on each side, or until golden brown.
- Remove from skillet and place in collander lined with paper towels.
- Continue to work in small batches and add new butter as needed.
- Serve with a side of steamed broccoli and melted herb butter if desired.
This time, I used a cup of left over Yukon gold mashed potatoes and a large sweet potato. This recipe is for a double batch, because my family can EAT! You can cut it in half.
It works best if you have someone rolling out the ropes and cutting the segments while a 2nd person cooks them, assembly line style. I usually get sick of rolling and cutting about 2/3 of the way through.
The beauty of this meal is that it’s vegetarian and my husband still eats it, and it gets the left over ‘tatoes out of my fridge and frees up some storage containers. It really isn’t great left over though, so if you are making it for the 1st time, I suggest halving the recipe above until you know if you like it.