This leftover polenta gnocchi is simple to make and the best way to fight food waste by using your leftover polenta! Once boiled, the soft, pillow-like gnocchi can be topped in a variety of ways.Â
I love taking a classic like potato gnocchi and putting a twist on it like with this polenta gnocchi recipe, pumpkin gnocchi or my soft ricotta gnocchi.Â
If you have ever wondered how to use leftover polenta, let me introduce you to this leftover polenta gnocchi! It’s a great way to use the polenta sitting in your fridge while also taking an old favorite like potato gnocchi and putting a new spin on it.Â
If you don’t have leftover polenta, it’s easy to make my polenta recipe, then just let it cool down before using it in this recipe. This dish is also a great introduction to using polenta if you have not cooked with it much!
Why You’ll Love This Leftover Polenta Recipe
- Transform leftovers into a new dish: I for one, don’t like food waste and if you are reading this I gather you don’t either! This gnocchi di polenta transforms leftover polenta into soft pillowy gnocchi!
- A twist on a classic: Gnocchi, while traditionally made with potatoes also can be made from squash, pumpkin, grains like semolina or in this case polenta.Â
Polenta Gnocchi Recipe Ingredients
- Polenta: I used my traditional polenta recipe, but any cooked polenta you have will work.
- All-purpose flour: This will provide structure to the gnocchi.Â
- Egg yolk: Just one large egg yolk is needed for binding the ingredients.
- Salt: Just a pinch of salt to enhance taste.
- Freshly grated Parmigiano: Freshly grated from a block will taste best.
What is authentic Parmigiano?
Parmigiano Reggiano cheese is authentic or DOP (Denominazione di Origine Protetta which means Protected Designation of Origin), and Parmesan cheese is just an imitation of Parmigiano Reggiano. Reggiano is always made in Italy, while Parmesan can be made anywhere, there are no restrictions on using the name Parmesan. And don’t forget a less expensive but also a DOP choice is Parmigiano Grana Padano.
How to Make Leftover Polenta Gnocchi
In a food processor or blender combine the leftover polenta, yolk, flour, salt and Parmesan cheese.
Pulse until a dough is formed.Â
Move the dough to a lightly floured flat surface and roll out. Cut the dough into strips or form into ropes then cut or into pieces. Slide each piece on a fork and squeeze a little (but not too hard) to form a cylinder shape.Â
Sprinkle the gnocchi with a little bit of flour then let the gnocchi rest, before cooking. Toss with your favorite sauce.
tips and variations
- To make by hand: Place flour on a flat board, make a well in the middle and then add the remaining ingredients and combine with your hands to form a dough.
- Cold polenta. It’s easier to work with leftover polenta. If you have just made the polenta, it will need to cool down at room temperature or in the fridge until cold.
- Cheese: Try Grana or Romano cheese or even Pecorino if you prefer.
- Herbs: Feel free to add some herbs if you would like such as thyme or rosemary.
- Gluten free: Use a 1:1 gluten free flour if you would like to keep this recipe gluten free.
- Toss with flour: This is an important step so that the gnocchi does not stick to one another.
- Don’t forget to rest the gnocchi: This helps the pieces hold their shape so they don’t fall apart in the boiling water.
How to Serve Polenta Gnocchi
I love to serve this polenta gnocchi in two different ways. One way is to use the same sauce you use with traditional polenta, which is a sausage pork rib sauce.Â
Another way we love it is with this mushroom sauce from my mushroom fettuccine, it’s the perfect savory sauce to pair with the creamy polenta gnocchi. Other popular ways include making sage butter sauce, serving it with pesto or a creamy cheese-based sauce.
More Italian Recipes to Try
Polenta Gnocchi are a delicious and interesting way to make gnocchi for whenever you get the craving! Buon Appetito!
- 10½ ounces polenta (cooked)
- 1â…“ cups all purpose flour
- 1 large egg yolk
- 1 pinch salt
- ¼ cup freshly grated Parmigiano
EXTRAS
- 4-5 tablespoons freshly grated Parmigiano
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.
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.ÂCalories: 281kcal | Carbohydrates: 44g | Protein: 12g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 71mg | Sodium: 257mg | Potassium: 80mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 200IU | Calcium: 193mg | Iron: 3mg