Toffee bits
Leftover Polenta Gnocchi
3 servings
분량1 hour
활동 시간1 hour 22 minutes
총 시간재료
10½ ounces polenta (cooked)
1⅓ cups all purpose flour
1 large egg yolk
1 pinch salt
¼ cup freshly grated Parmigiano
4-5 tablespoons freshly grated Parmigiano
방향
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.
영양 정보
1회 제공량
-
칼로리
281 kcal
지방 전체
6 g
포화 지방
3 g
불포화 지방
3 g
트랜스 지방
-
콜레스테롤
71 mg
나트륨
257 mg
탄수화물 전체
44 g
식이섬유
2 g
총 당류
0.3 g
단백질
12 g
3 servings
분량1 hour
활동 시간1 hour 22 minutes
총 시간