This leftover polenta gnocchi is easy to make and one of the best ways to combat meals waste by utilizing your leftover polenta! As soon as boiled, the tender, pillow-like gnocchi will be topped in a wide range of methods.
I like taking a traditional like potato gnocchi and placing a twist on it like with this polenta gnocchi recipe, pumpkin gnocchi or my tender ricotta gnocchi.
When you have ever questioned methods 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 It’s an effective way to make use of the polenta sitting in your fridge whereas additionally taking an outdated favourite like potato gnocchi and placing a brand new spin on it.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 calm down earlier than utilizing it on this recipe. This dish can also be an incredible introduction to utilizing polenta when you have 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 tender pillowy gnocchi!
- A twist on a traditional: Gnocchi, whereas historically made with potatoes additionally will be comprised of squash, pumpkin, grains like semolina or on this case polenta.
Polenta Gnocchi Recipe Components
- Polenta: I used my conventional polenta recipe, however any cooked polenta you could have will work.
- All-purpose flour: This can present construction to the gnocchi.
- Egg yolk: Only one massive egg yolk is required for binding the elements.
- Salt: Only a pinch of salt to boost style.
- Freshly grated Parmigiano: Freshly grated from a block will style greatest.
What’s genuine Parmigiano?
Parmigiano Reggiano cheese is genuine or DOP (Denominazione di Origine Protetta which suggests 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 wherever, there aren’t any restrictions on utilizing the identify Parmesan. And don’t neglect a cheaper but additionally a DOP selection is Parmigiano Grana Padano.
How one 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 shaped.
Transfer the dough to a frivolously floured flat floor and roll out. Reduce the dough into strips or type into ropes then lower or into items. Slide every bit on a fork and squeeze somewhat (however not too onerous) to type a cylinder form.
Sprinkle the gnocchi with somewhat little bit of flour then let the gnocchi relaxation, earlier than cooking. Toss along with your favourite sauce.
ideas and variations
- To make by hand: Place flour on a flat board, make a effectively within the center after which add the remaining elements and mix along with your palms to type a dough.
- Chilly polenta. It’s simpler to work with leftover polenta. When you have simply made the polenta, it might want to calm down at room temperature or within the fridge till chilly.
- Cheese: Attempt Grana or Romano cheese and even Pecorino if you happen to want.
- Herbs: Be happy so as to add some herbs if you want corresponding 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 1 one other.
- Don’t neglect to relaxation the gnocchi: This helps the items maintain their form so that they don’t collapse within the boiling water.
How one can Serve Polenta Gnocchi
I like to serve this polenta gnocchi in two other ways. A technique is to make use of the identical sauce you employ with conventional polenta, which is a sausage pork rib sauce.
One other approach we adore it is with this mushroom sauce from my mushroom fettuccine, it’s the right savory sauce to pair with the creamy polenta gnocchi. Different in style methods embrace making sage butter sauce, serving it with pesto or a creamy cheese-based sauce.
Extra Italian Recipes to Attempt
Polenta Gnocchi are a scrumptious and fascinating approach to make gnocchi for everytime you get the craving! Buon Appetito!
- 10½ ounces polenta (cooked)
- 1⅓ cups all objective flour
- 1 massive 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. Can be made by hand, place the flour on a flat board, make a effectively within the center and add the remaining elements, mix along with your palms to type a dough.
Transfer the dough to a frivolously floured flat floor and lower small quantities of dough to type ropes and lower into ¾ inch (2 cm) items, then slide every bit on a fork and squeeze somewhat (however not too onerous). Sprinkle with somewhat little bit of flour and toss, so they do not stick collectively. Let the gnocchi relaxation for 20 minutes earlier than cooking.
Prepare dinner the gnocchi in a big pot of boiling salted water, once they float to the highest they’re finished. Toss along with your favorite sauce. Get pleasure from!
- I served the gnocchi two methods one with mushrooms and one with a conventional polenta sauce.
How one can retailer polenta gnocchi
Uncooked raw gnocchi needs to be cooked straight away or inside a couple of hours. In case you are not cooking straight away, place on a floured baking sheet, cowl with a towel and retailer in a dry place for a couple of 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 so that they don’t stick. You may as well freeze gnocchi which is greatest 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
