This leftover polenta gnocchi is easy to make and the easiest way to battle meals waste by utilizing your leftover polenta! As soon as boiled, the gentle, pillow-like gnocchi will be topped in a wide range of methods.
I like taking a basic like potato gnocchi and placing a twist on it like with this polenta gnocchi recipe, pumpkin gnocchi or my soft ricotta gnocchi.
In case you have ever puzzled the way to use leftover polenta, let me introduce you to this leftover polenta gnocchi! It’s an effective way to make use of the polenta sitting in your fridge whereas additionally taking an previous favourite like potato gnocchi and placing a brand new spin on it.
When you don’t have leftover polenta, it’s straightforward to make my polenta recipe, then simply let it quiet down earlier than utilizing it on this recipe. This dish can be an ideal introduction to utilizing polenta when you’ve got not cooked with it a lot!
Why You’ll Love This Leftover Polenta Recipe
- Remodel leftovers into a brand new dish: I for one, don’t like meals waste and if you’re studying this I collect you don’t both! This gnocchi di polenta transforms leftover polenta into gentle pillowy gnocchi!
- A twist on a basic: Gnocchi, whereas historically made with potatoes additionally will be produced from squash, pumpkin, grains like semolina or on this case polenta.
Polenta Gnocchi Recipe Components
- Polenta: I used my traditional polenta recipe, however any cooked polenta you will have will work.
- All-purpose flour: It will present construction to the gnocchi.
- Egg yolk: Only one giant egg yolk is required for binding the components.
- Salt: Only a pinch of salt to boost style.
- Freshly grated Parmigiano: Freshly grated from a block will style finest.
What’s genuine Parmigiano?
Parmigiano Reggiano cheese is genuine or DOP (Denominazione di Origine Protetta which implies Protected Designation of Origin), and Parmesan cheese is simply an imitation of Parmigiano Reggiano. Reggiano is at all times made in Italy, whereas Parmesan will be made anyplace, there are not any restrictions on utilizing the identify Parmesan. And don’t overlook a inexpensive but additionally a DOP selection is Parmigiano Grana Padano.
How you can Make Leftover Polenta Gnocchi
In a meals processor or blender mix the leftover polenta, yolk, flour, salt and Parmesan cheese.
Pulse till a dough is fashioned.
Transfer the dough to a frivolously floured flat floor and roll out. Lower the dough into strips or type into ropes then reduce or into items. Slide every bit on a fork and squeeze slightly (however not too exhausting) to type a cylinder form.
Sprinkle the gnocchi with slightly little bit of flour then let the gnocchi relaxation, earlier than cooking. Toss along with your favourite sauce.
suggestions and variations
- To make by hand: Place flour on a flat board, make a properly within the center after which add the remaining components and mix along with your fingers to type a dough.
- Chilly polenta. It’s simpler to work with leftover polenta. In case you have simply made the polenta, it might want to quiet down at room temperature or within the fridge till chilly.
- Cheese: Strive Grana or Romano cheese and even Pecorino when you favor.
- Herbs: Be at liberty so as to add some herbs if you want equivalent to thyme or rosemary.
- Gluten free: Use a 1:1 gluten free flour if you want to maintain this recipe gluten free.
- Toss with flour: This is a vital step in order that the gnocchi doesn’t stick to at least one one other.
- Don’t overlook to relaxation the gnocchi: This helps the items maintain their form in order that they don’t crumble within the boiling water.
How you can Serve Polenta Gnocchi
I like to serve this polenta gnocchi in two other ways. A method is to make use of the identical sauce you employ with conventional polenta, which is a sausage pork rib sauce.
One other approach we like it is with this mushroom sauce from my mushroom fettuccine, it’s the right savory sauce to pair with the creamy polenta gnocchi. Different common methods embrace making sage butter sauce, serving it with pesto or a creamy cheese-based sauce.
Extra Italian Recipes to Strive
Polenta Gnocchi are a scrumptious and attention-grabbing strategy to make gnocchi for everytime you get the craving! Buon Appetito!
- 10½ ounces polenta (cooked)
- 1⅓ cups all goal flour
- 1 giant egg yolk
- 1 pinch salt
- ¼ cup freshly grated Parmigiano
EXTRAS
- 4-5 tablespoons freshly grated Parmigiano
In a meals processor or blender mix the polenta, yolk, flour, salt and parmesan cheese to type a dough. May also be made by hand, place the flour on a flat board, make a properly within the center and add the remaining components, mix along with your fingers to type a dough.
Transfer the dough to a frivolously floured flat floor and reduce small quantities of dough to type ropes and reduce into ¾ inch (2 cm) items, then slide every bit on a fork and squeeze slightly (however not too exhausting). Sprinkle with slightly little bit of flour and toss, so they do not stick collectively. Let the gnocchi relaxation for 20 minutes earlier than cooking.
Cook dinner the gnocchi in a big pot of boiling salted water, once they float to the highest they’re completed. Toss along with your favorite sauce. Get pleasure from!
- I served the gnocchi two methods one with mushrooms and one with a traditional polenta sauce.
How you can retailer polenta gnocchi
Uncooked raw gnocchi must be cooked instantly or inside just a few hours. In case you are not cooking instantly, place on a floured baking sheet, cowl with a towel and retailer in a dry place for just a few hours. Cooked polenta gnocchi will be saved in an hermetic container within the fridge for as much as two days. If I’ve not already added a sauce to them, I drizzle them with olive oil earlier than storing in order that they don’t stick. You may also freeze gnocchi which is finest for longer storage. Place on a parchment paper lined baking sheet then flash freeze till frozen. Retailer within the freeze for as much as three months then simply add to boiling water from frozen including a couple of minutes to the cooking time.Energy: 281kcal | Carbohydrates: 44g | Protein: 12g | Fats: 6g | Saturated Fats: 3g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 2g | Ldl cholesterol: 71mg | Sodium: 257mg | Potassium: 80mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 200IU | Calcium: 193mg | Iron: 3mg
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