Leftover Polenta Gnocchi

• porcje: 3 servings
• czas aktywny: 1 hour
• całkowity czas: 1 hour 22 minutes

Składniki

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

Wskazówki

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.

Wartości Odżywcze

• Kalorie: 281 kcal
• Tłuszcz Całkowity: 6 g
• Tłuszcz Nasycony: 3 g
• Tłuszcz Nienasycony: 3 g
• Cholesterol: 71 mg
• Sód: 257 mg
• Węglowodany Całkowite: 44 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 0.3 g
• Białko: 12 g