Leftover Polenta Gnocchi

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5 from 2 votes

This leftover polenta gnocchi is simple to make and the best way to fight food waste by using your leftover polenta!

Prep Time1

Cook Time2

Resting Time20

Total Time1 22

Course: Main Dish

Cuisine: Italian

Servings: servings

Calories: 281kcal

Author: Rosemary Molloy

Ingredients

10½ ounces polenta (cooked)
1⅓ cups all purpose flour
1 large egg yolk
1 pinch salt
¼ cup freshly grated Parmigiano

EXTRAS

4-5 tablespoons freshly grated Parmigiano

US Customary - Metric

Instructions

In a food processor or blender combine the polenta, yolk, flour, salt and parmesan cheese to form a dough. Can also be made by hand, place the flour on a flat board, make a well in the middle and add the remaining ingredients, combine with your hands to form a dough.
Move the dough to a lightly floured flat surface and cut small amounts of dough to form ropes and cut into ¾ inch (2 cm) pieces, then slide each piece on a fork and squeeze a little (but not too hard). Sprinkle with a little bit of flour and toss, so they don't stick together. Let the gnocchi rest for 20 minutes before cooking.
Cook the gnocchi in a large pot of boiling salted water, when they float to the top they are done. Toss with your favourite sauce. Enjoy!
I served the gnocchi two ways one with mushrooms and one with a traditional polenta sauce.

Notes

If you find the dough too sticky then add a little flour a little at a time. Dough can also be sticky if your house is very warm.

How to store polenta gnocchi

Raw uncooked gnocchi should be cooked right away or within a few hours. If you are not cooking right away, place on a floured baking sheet, cover with a towel and store in a dry place for a few hours.

Cooked polenta gnocchi can be stored in an airtight container in the refrigerator for up to two days. If I have not already added a sauce to them, I drizzle them with olive oil before storing so they don’t stick.

You can also freeze gnocchi which is best for longer storage. Place on a parchment paper lined baking sheet then flash freeze until frozen. Store in the freeze for up to three months then just add to boiling water from frozen adding a few minutes to the cooking time.

Nutrition