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This is a great recipe to use up leftover mashed potatoes.  They really taste the best if you use homemade mashed potatoes that have been refrigerated for one or two days.

1 cup of cold mashed potatoes
1 tsp salt
1 cup flour (may be more depending on potato thickness)
1 organic egg

In a stand mixer or a large bowl add the potatoes, salt, and egg.  Slowly begin adding flour while mixing.  You are going for a thick consistency that is not too sticky but the dough bounces back slightly when pressure is applied.  Allow the dough to rest for about 10 minutes. 

Dust a large work surface with flour and pinch a piece of dough about the size of your palm.  Begin to roll out the dough into a snake shape, about 1/4-1/2″ in diameter.  (You may need to add more flour as you go – this depends on how sticky your dough is)  Cut on a bias, spacing about 1/4″ apart.  Use a fork to make indentations on the top of each section of dough.  (This is optional).  Place on a cookie sheet or another flat surface to partially dry and or freeze.

Continue until all of the dough has been used up.  If cooking immediately bring water to a rolling boil and add desired quantity of gnocchi.  They need only boil 2-3 minutes if fresh.  To freeze, lay out flat on a large cookie sheet and flash freeze for 1-2 hours.  The gnocchi can then be placed into a freezer safe bag and used as needed.  

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