I love the fact I am dating a chef, that means I get to eat lots of nummy food. One downside is when he brings home the same thing over and over. The most common item is garlic mashed potatoes. I mean they are really good, but every week...for months..gets to be a bit much! So I had a aha moment about a month ago. I LOVE gnocchi and have even made them before. It occurred to me that gnocchi are mashed potato, flour, egg, and cheese. Looked at the box o mashed and thought hmmmmm I wonder! I googled my idea and found this recipe. I decided to cut it in half for me since that would mean less I would be tempted to eat!
1 cup leftover mashed potato
pinch of salt
That's it! I didn't add any seasoning as the mash was already cheessy and garlicy.
The lineup (the black box is the box o mashed potato)
Mix everything together, I find using a fork is the easiest. If the mash has been in the fridge, pop it in the microwave for a minute to warm it up so it is less brick like. Take a bit at a time and roll it out into a log on a floured board. Then cut into pieces. You can roll the pieces on a fork or a gnocchi board if you like. I used to do this so I could be authentic, but when I saw gnocchi on Iron Chef and they were not rolled I felt justified being lazy and leaving them as is =P The pop them into boiling water until they float. Don't leave in too long or they will absorb water and turn into something akin to paste.
For my sauce, I decided to doctor up a jar of pasta sauce. To start out I took some olive oil, minced garlic, and pepper flake. I heated on low for about 20 minutes to let the oils from the flakes come out and for the garlic to soften. I then added in my tomato sauce.
Add to gnocchi and tada! Dinner!