Toffee bits
Leftover Polenta Gnocchi
3 servings
servings1 hour
active time1 hour 22 minutes
total timeIngredients
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
Directions
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.
Nutrition
Serving Size
-
Calories
281 kcal
Total Fat
6 g
Saturated Fat
3 g
Unsaturated Fat
3 g
Trans Fat
-
Cholesterol
71 mg
Sodium
257 mg
Total Carbohydrate
44 g
Dietary Fiber
2 g
Total Sugars
0.3 g
Protein
12 g
3 servings
servings1 hour
active time1 hour 22 minutes
total time