I made homemade gnocchi sometimes, whenever there is some leftovers baked potatoes. I am not an advocate for everything homemade but when there are some leftovers ingredients but also the main ingredients for another meal, then take all the opportunities presented, am I right?
Honestly, there is some satisfactory in making things homemade -when its successful of course. Like I felt a little proud of myself and shed a little tears eating this from scratch. But the amount of cleaning I have to do after, it is not enjoyable. But was it worth it? I don’t know, why don’t you give it a try!
Head over to my Instagram to see a video of how to make the homemade gnocchi!
Notes: If you want to store your boiled gnocchi in the fridge is good for a few days and up to 2 weeks in the freezer. Make sure to put a little of olive oil and stir in the boiled gnocchi to prevent them from sticking together. They are like us girls, always stick together!
Homemade Gnocchi
Ingredients:
2 leftovers baked potatoes
1 tbsp ricotta cheese
salt and pepper
1/3 cup flour and some extra for dusting
1 egg -whisked
Instructions:
- Smash with fork or riser the 2 leftovers baked potatoes without skins.
- Add ricotta cheese and season the mixture well with salt and pepper.
- Add flour and make a well in the center.
- Add the egg into the well.
- Gently knead and push the mixture until it’s nice and firm, do not over do it.
- Cut the dough into 4 parts, take one part of it and roll it into a form of long cigar.
- Cut into bite size pieces. Wet the knife so it won’t be sticky.
- And using a fork, take each pieces one by one and roll it on the ridges of the fork.
- Boiled the gnocchi in boiling water just until they all float up, about 2 minutes. Enjoy!
Brown Butter & Sage Sauce
Ingredients:
1 recipe of gnocchi above or 1 pound of store bought
4 tbsp unsalted butter –cubed
6 stripes cooked bacon -chopped
10 large fresh sage leaves
salt and pepper
2 tbsp parmesan cheese
Instructions:
- In a large skillet over medium heat, add 2 tbsp of butter.
- Add the gnocchi is a single layer, sprinkle with kosher salt (do not overcrowd, do it in batches) and sear until golden brown on one side. Flip and brown on the other side. Remove to a plate and continue with remaining gnocchi.
- Add the remaining butter to the same skillet. Add the sage leaves to the butter and cook, swirling carefully, until the butter browned and sage leaves crispy about 2 minutes.
- Add the seared gnocchi to the pan. Toss gnocchi in the sauce carefully.
- Sprinkle with parmesan cheese and serve. Enjoy!