The main idea of this recipe was to use up the cooked potatoes and fresh vegetables, that leftover after the raclette grill buffet I made for New Year's Eve. I think the result was a great success, especially considering that it was improvised from leftovers :)
| course | country | time | difficulty |
| main course | Italy | 40min | medium |
Ingredients
Serves 2 as main course
Gnocchi
| imperial | metric | |
| 14 oz | 400g | cooked potatoes |
| 1.5 cup | 200g | flour |
| 1/4 cup | 40g | semolina |
| pinch | salt | |
| optinal | butter | |
Sauce
| imperial | metric | |
| 2 tbsp | 20 ml | olive oil |
| 1 | onion | |
| 1 | garlic clove | |
| 3,5 oz | 100g | red ballpepper |
| 3,5 oz | 100g | mushrooms |
| 3,5 oz | 100g | zucchini |
| 1/2 cup | 100ml | cream |
| 1 tsp | Thyme | |
| to taste | salt and pepper | |
| 1/2 cup | 20g | Parmesan, freshly grated |
Instruction
- mash potatoes until smooth
- add flour, semolina and pinch of salt and mix everything until you get an even dough
- shape the dough into small "sausages" of about 1in diameter and cut them in even portions
- use your thumb to roll every dough portion over the prongs of a fork to create the typical pattern
- use a big pot to bring water with 2 tbsp of salt to boil and add Gnocchi
- they are cooked, when they rise to the surface
- you can set them aside (keep them warm) and serve them like that or toss them in some butter right before serving
- cut all vegetables inclusive onion and garlic and heat the olive oil in a pan
- stir-fry everything on high heat until slightly browned
- add cream, thyme, and salt and pepper to taste
Serve Gnocchi with cream-sauce and finish with freshly grated Parmesan and fresh thyme.
Enjoy!
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