Gnocchi from Leftover Cream Cheese Mashed Potatoes

1. 1

   Add the warm potatoes and flour, egg yolk, and seasonings, and knead on a floured surface just until dough is well mixed and not sticky.

2. 2

   Let rest for 15 minutes.

3. 3

   Roll chunks of dough on floured board into logs about 1 inch thick.

4. 4

   Cut into diagonal slices about 1/4 to 3/4 inches thick, and score if you like like shells or leave them plain.

5. 5

   Bring a large pot of water, at least 6 quarts (5675 ml) for every 3 cups (700 ml) of gnocchi, to the boil.

6. 6

   Add gnocchi.

7. 7

   After they rise to the surface, adjust heat and simmer for 10 minutes, uncovered.

8. 8

   Drain well and cover with your favorite pasta sauce or saute them in butter, parmesan cheese, onion, garlic and salt and pepper to taste or blend into a rich alfredo sauce or cheese sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.