Leftover polenta gnocchi, an easy and straightforward recipe to use up polenta from the previous day. They are prepared in no time and you can dress them as you like, just like potato gnocchi. Today, I dressed them with a simple tomato sauce.
YOU CAN ALSO TRY:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 2/3 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 15 oz cooked polenta
- 1 egg
- 3/4 cup all-purpose flour
- 1 pinch fine salt
- 1 pinch nutmeg
Tools
- 1 Bowl
- 1 Immersion Blender
- 1 Pot
- 1 Spatula
- 1 Pastry Bag
- 1 Scissors
Preparation of Leftover Polenta Gnocchi
Pour the polenta into a bowl and cut it into pieces to make it easier to work with.
Add the egg and blend with an immersion blender.
Blend until you get a cream.
Then add the all-purpose flour and mix with a spatula until it is fully absorbed.
Finally, add a pinch of salt and a pinch of nutmeg. Stir to mix well.
Then pour the polenta mixture into a pastry bag.
Now bring the water to a boil and salt it when it boils.
Then take the pastry bag, cut the tip, and start forming the gnocchi by cutting the mixture with scissors as it comes out.
The gnocchi will be cooked when they float to the surface just like potato gnocchi.
Now all you have to do is dress them with the sauce you’ve chosen.
And voila… the leftover polenta gnocchi are ready to be served.
Useful Tips
I used classic polenta, i.e., cooked and seasoned only with salt and a tablespoon of oil, so it’s also quite thick.
You can flavor the gnocchi mixture with garlic powder, chives, or marjoram.
When draining them, do it with a slotted spoon and pour them directly into the pot without mixing too much because they are quite delicate.
Suggestions
FOLLOW ME ON MY FB PAGE TO STAY UPDATED ON NEW RECIPES https://www.facebook.com/MartaAppuntiDiCucina/
YOU CAN ALSO FIND ME ON INSTAGRAM https://www.instagram.com/appuntidicucina/
