One of my favorite ways to use up leftovers is to turn them into gnocchi. You can do this with a variety of leftovers and it will lead to a completely new dish and some of the most flavorful gnocchi you've ever had.
You can also use this as a general guide to making gnocchi, instead of leftovers just cook up some potatoes and use that instead.
For this recipe I used the leftovers from the Sweet Potato Tartine. You want leftovers that have some starch to them and have a relatively low level of moisture (not too saucy). Some examples of leftovers that have worked well for me are:
I'm sure there are many others that would work well with gnocchi, get creative!
1/2 cup of leftovers (you can also use cooked potatoes)
1 cup of flour
In the bowl of a food processor process the leftovers to a smooth paste. Add in the flour a quarter cup at a time until the dough sticks together easily when pinched but isn't too tacky. You may need more or less flour to get the right consistency, this can depend on what foods you are using as the base.
Dump the dough onto a counter and knead into a smooth ball. Cut the ball into quarters and cover when not working with it. Take one of the quarters and roll into a log. Cut bite size pieces off of the log.
At this point you can shape the gnocchi however you prefer. You can gently pinch the ends and leave it as a "pillow" shape. Push it with your thumb on a surface and allow it to roll around your thumb until it somewhat inverts on itself. Roll it off the ends of a fork to add some groves, or use a gnocchi board like I show in the picture.
Place the shaped gnocchi on a baking sheet dusted with semolina or flour. Allow the gnocchi to air dry for 1-4 hours, this will allow it to form a skin on the outside and it will not stick together when stored or cooked. I also find this step keeps it from tasting gummy when cooked.
At this point I like to store in a ziplock bag in the freezer until I am ready to use.
Whenever you are ready to eat the gnocchi, cook in salted boiling water until gnocchi rises to the top and stays there.
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