In my opinion, the easiest way to make gnocchi in general is to start with leftover mashed potatoes. I was hosting a birthday lunch this past Sunday where I made a massive Turkey with all the dressing. I’ve been wanting to make gnocchi again for awhile now and this time I had my heart set on frying the delicious potato dumplings. It all came together perfectly as I planned to recreate my brunch from Beast, however I decided to add my own twist by using the left over gravy of course in addition to the mash but also the turkey! Making it the perfect Turkey Dinner leftover recipe!
Making gnocchi may seem intimidating to most and I understand but I encourage you all the try making it at home yourselves. I’m being completely honest when I say that it is extremely simple. All it takes is a)leftover mashed potatoes b)flour – that is it! Nothing else, no hidden ingredients just potato and flour!
The simplicity of it is quite magical. It’s a beautiful thing how the most minimal of ingredients can create such a satisfying meal and really wow your guests.
I started with the leftover mash potato which I had previously seasoned the day before with fried onion and garlic, butter, milk, s&p(to taste), the way you would normally make mash. Then I placed it on a clean surface sprinkled with white flour, added a half a cup at a time of flour and kneaded it into the potato. Keep adding flour until it’s no longer sticky to touch and has formed a dough consistency.
At this point, cut the potato dough ball into 2 pieces and start rolling with floured fingers into a 1.5″ log shape- working from the middle outwards.
Once you have the desired shape and size, start cutting 1.5″ pieces with a knife and set aside with a light sprinkling of flour, once again to avoid pieces sticking together.
Now your gnocchi is ready to be boiled. Boil in salted boiling water until they rise to the surface, 1-2 minutes.
Strain and immediately place the gnocchi in a frying pan with 1tbs of butter and 1 tbs of vegetable oil. Frying on both sides for 2 minutes each, until golden and crisp.
At the same time I was simmering leftover turkey gravy in a small pot, prepared my cheese curds and shredded my leftover turkey breast.
Once all the ingredients are ready, start layering and enjoy!
- The fried gnocchi on it’s own was extremely flavourful, especially with the garlic and onion which it was previously seasoned with. I could have added a touch more flour when making the gnocchi because it seemed a bit to soft in texture.
- The combination of the gnocchi, gravy and turkey was amazing. Every bite brought back memories of the special occasions wherein you eat a turkey dinner.
- The cheese curds added that extra salty and creamy flavour.
- I would make this again.
GROCERY BILL VS. BEAST BILL
This will not be accurate as I used all leftover ingredients. However $12 at Beast was very reasonable considering how much work it would take to make this dish from scratch. On the flip side, if and when you do have leftover mashed potatoes it’s definitely worth your time and money to stay in and make your own fried gnocchi. Also, feel free to have fun and top your personalized poutine with any of your favourite meat/veggie toppings.
- 4cups Day-old Mashed Potatoes
- 1cup White Flour
- 1cup Shredded Turkey
- ½cup Gravy
- Butter and Vegetable Oil to Fry.
- On a clean work surface, add the 4 cups of mashed potatoes and start with ½ cup of flour and start incorporating it by kneading. Keep adding flour gradually until the mash doesn't stick to your fingers and forms a dough consistency.
- Cut into 2 portions. Working with one piece at a time and with floured fingers, start rolling from the middle outwards forming a 1.5" log shape.
- Cut into 1.5" pieces and set aside and sprinkle with flour.
- Place gnocchi into oiling water until they rise to the top- 2 minutes.
- Immediately transfer to the frying pan until each side of the gnocchi is gold and crisp- 2 minutes each side.
- Prepare the gravy, shredded turkey and cheese curds. Once gnocchi is fried, plate and start layering all the ingredients.