Potato Gnocchi

Do you throw out your left over mashed potatoes?  Stop, next time and make "Gnocchi".  If you don't have leftover mashed potatoes that's ok, just follow the recipe below.

Potato Gnocchi

1 pound potatoes, peeled and quartered

2 Tablespoons butter

1 egg, beaten

1 cup sifted flour

1/4 tsp salt

1/4 tsp baking powder

dash of pepper

Butter Sauce:

1/4 cup melted butter

1/3 cup grated parmessan cheese

Using leftover mashed potatoes

2 cup mashed potatoes 

1 cup flour

1/4 teaspoon baking powder

1 large egg

Fill a large pot with cold water. Salt the water and add in cut potatoes. Bring to a boil and cook potatoes until tender.

Remove the potatoes from the water and place on a cutting board.  You can either push the potatoes through a ricer or deconstruct them one at a time on a cutting board until fluffy.  If you mash the potatoes, you may have lump and will not get the consistency you want for the gnocchi.  Let the potatoes cool long enough so the egg doesn't cook when added.   

Beat in butter, eggs and combine.  Sift together the flour, salt, pepper and baking power.  Knead the dough until smooth.   

Cut into 8 pieces and gently roll each 1/8th of the dough into long rolls about the thickness of your thumb.  Using a knife cut into 3/4 inch long pieces, they will look like tiny pillows. 

To shape gnocchi hold a fork in one hand and place a gnocchi pillow against against the fork.  Gently press in and down the length of the fork creating ridges, the ridges catch the sauce. An easier method is to press down on the center of each pillow with your thumb to make a crescent shape.  Repeat the process, laying each aside and dust with a little flour.   

To cook the gnocchi you can use the reserved potato water or start with fresh water and bring to a boil.  Drop the gnocchi in batches into boiling water.  You will know they are cooked when they float to the top.  In a large serving bowl add a generous amount of sauce to the bottom remove the gnocchi with a slotted spoon and place into the serving bowl as each patch finished cooking. When finished top with remaining sauce and toss gently.  Do not overdo the sauce, it should be a light dressing.  Serve immediately with freshly grated parmesan.  The sauce can be any spaghetti sauce, pesto sauce or  melt the 1/4 butter in sauce pan, add in the cooked gnocchi tossing until coated.  Sprinkle with cheese and serve immediately.