- Servings: 2
- 2 cups left over or fresh mashed potatoes
- 1 1/2 cup flour
- spaghetti sauce
- Parmesan or Romano cheese
Left over or fresh mashed potatoes (I use with everything as prepared for a meal)(approximately 2 cups would make a decent side for two people)
Nearly as much flour as there are potatoes (for 2 cups potato start with 1 1/2 cup flour and add more if needed)
Flour a cookie sheet.
With your hands work the flour into the potatoes until they are not sticky but not quite dough. You will have the mix on your fingers but not full of it, in other words able to rub it off. You must be able to roll it into a log even on an unfloured surface without sticking.
Take a handfull of this mix and roll it with your hands into a rope about as big around as your pointer finger.
Cut the rope into about 1 inch long pieces.
You can leave as is or make a pocket in each piece by flouring your thumb and lightly pressing on the centre of the piece and sort of flicking it. The piece ends up with a groove in it (sort of like a little canoe) which holds the spaghetti sauce when they are cooked.
Put the pieces on the floured cookie sheet until all the mix is used up.
Bring a large pot of salted water to boil.
Add gnocchi but don't over crowd them.
Stir so they won't stick to the bottom.
As soon as the gnocchis rise to the surface they are done so scoop them out of the water (or they will dissolve) and drain well.
When all gnocchis are cooked pour spaghetti sauce over them and toss to coat.
You can sprinkle either Parmesan or Romano cheese over the finished product.
Hope you enjoy.