Gnocchi with leftover polenta is a perfect recipe to recycle leftover polenta. Very simple and quick to prepare, and with very few ingredients. I usually make polenta for an army because everyone at home loves it, but sometimes there is a little leftover. So I looked around for some ideas, and I found gnocchi!
I’ll also leave you another delicious idea, I’m sure you’ll like it
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Polenta Gnocchi
- 21.2 oz cooked polenta (cold)
- 1.25 cups all-purpose flour
- 3 tbsp grated Parmesan
- 1 pinch salt
- 1 egg
Tools
- 1 Kitchen Robot Thermomix TM31 – TM5 – TM6
- 1 Blender / Mixer
- 1 Metal Scraper
- 1 Tray
Preparation of Polenta Gnocchi
Put the leftover polenta in the blender (or Thermomix) (1), add the egg (2) and blend everything (with Thermomix speed 5 for 30 seconds) then empty the bowl and place the dough on the work surface (3). Flatten a little with your hands and add the grated Parmesan (4)
Add the flour and salt, (5) then knead with your hands (6) until you have a smooth, homogeneous, and non-sticky dough (7). Divide it and roll into sausages about 0.5 to 0.6 inches thick, and with a knife or a scraper, cut it into 0.5-inch pieces to make the gnocchi (8).
As the gnocchi are ready, place them on a tray sprinkled with flour. Dust the prepared gnocchi with more flour, and once finished, they are ready to cook.
You can dress them as you like, with a simple sauce, with pesto, with butter and sage, they adapt to any type of seasoning.
Notes
They keep in the fridge for a couple of days.
They can be frozen. Arrange the gnocchi on a tray, without stacking them, and once frozen, transfer them to freezer bags. They keep for more than two months.
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