Recycling polenta: with the recipe for leftover polenta gnocchi, it is possible to reuse the leftover corn polenta from the preparation of other recipes (see how to make polenta) to create simple and tasty main dishes. In fact, there are several recipes to reuse leftover polenta, from simple appetizers like polenta crostini with mushrooms or fried polenta to more elaborate dishes like polenta lasagna with tomato which are a real delight, but today we will have fun with gnocchi.
The polenta gnocchi are an anti-waste recipe, made by placing pieces of cooled polenta in a food processor with all other ingredients, and in no time, the dough will be ready to form the gnocchi. After boiling them in plenty of salted water, you can simply dress them with butter and sage, with some meat ragù or even with a fragrant mushroom ragù. So let’s see together how to prepare them.
TRY ALSO:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Energy 262.31 (Kcal)
- Carbohydrates 48.10 (g) of which sugars 1.05 (g)
- Proteins 10.53 (g)
- Fat 3.93 (g) of which saturated 2.10 (g)of which unsaturated 1.80 (g)
- Fibers 2.13 (g)
- Sodium 132.75 (mg)
Indicative values for a portion of 146 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/3 cup polenta, cooked (leftover)
- 1 2/3 all-purpose flour
- 1 egg
- 1/4 cup grated Parmesan cheese
Tools
- Food Processor
- Gnocchi Board
Polenta Gnocchi Recipe
The recipe is very simple: cut the cold leftover polenta into pieces, place it directly in the food processor bowl together with the egg, flour, and grated Parmesan cheese. Activate the button and blend all the ingredients until they are well combined.
At this point, transfer the dough onto a floured board, divide it into small portions, and roll them into cylinders about 3/4 inch in diameter. Cut these cylinders into small pieces, roll them on a gnocchi board pressing lightly to create ridges, then spread them out on the board.
At this point, your gnocchi made from leftover polenta are ready for cooking. Drop them into boiling salted water, and when they float to the surface, scoop them out with a slotted spoon and transfer them directly to the pan with the sauce you have chosen to dress them.
Storage and Tips
Storage: polenta gnocchi can be stored in the fridge for 1-2 days, but I recommend storing them prepared but not cooked.
Tips: If you don’t have a gnocchi board, you can roll the gnocchi on the inner side of a floured fork or even on the back of a grater. You can also choose to leave them smooth.
You can make the polenta with both regular cornmeal or instant cornmeal.
