Mashed: Gnocchi, starting with leftover mashed potatoes?
Subject: Gnocchi, starting with leftover mashed potatoes?
Newsgroups: rec.food.cooking
From: Isaac Wingfield (isw at witzend.com)
Date: Mon, 28 Nov 2005 20:30:56 -0800
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Yeah, I know it soulds kind of silly, but we have a load of smashed spuds left over from T-day. Anyone have a recipe?
Or failing that, what *do* you do with six cups of cold mashed potatoes?
From: pamjd (guppy21014 at aol.com)
Date: 28 Nov 2005 20:50:19 -0800
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I hve made the gnocchi with left over mashed potatoes. Worked fine forme. good luck.
From: D.Currie (dmbcurrie.nospam at hotmail.com)
Date: Mon, 28 Nov 2005 22:38:54 -0700
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Isaac Wingfield wrote:
> Yeah, I know it soulds kind of silly, but we have a load of smashed
> spuds left over from T-day. Anyone have a recipe?
>
> Or failing that, what *do* you do with six cups of cold mashed potatoes?
Gnocchi would work fine; I've made them. No recipe, just played it by ear.
Also, mashed potatoes can be added to bread dough. You aren't going to use up a whole lot, though.
Potato pancakes are another option. You'd get a different texture than when you use grated spuds, but you'd get the flavor.
From: Diane Epps (epps at spamblueyonder.co.uk)
Date: Tue, 29 Nov 2005 06:41:21 GMT
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D.Currie wrote:
> Gnocchi would work fine; I've made them. No recipe, just played it by ear.
What about assorted pies like shepherds or cottage or even fish pie all of which have a crust of mashed potato
From: Vilco (a at b.invalid)
Date: Tue, 29 Nov 2005 08:46:19 GMT
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Mi e' parso che D.Currie abbia scritto:
> Gnocchi would work fine; I've made them. No recipe, just
> played it by ear.
That's the best way to make things as gnocchi: just start the work and guide it to a successful goal.
From: Pandora (mirybranca at alice.it)
Date: Tue, 29 Nov 2005 09:56:40 +0100
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Vilco ha scritto:
> That's the best way to make things as gnocchi: just start the work and
> guide it to a successful goal.
I don't think that ond could make gnocchi, because old potatoes are too hard to make a dough for gnocchi, IMHO.
From: Melba's Jammin' (barbs.challer at earthfink.net.invalid)
Date: Tue, 29 Nov 2005 09:07:34 -0600
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Pandora wrote:
> I don't think that ond could make gnocchi, because old potatoes are too hard
> to make a dough for gnocchi, IMHO.
What if they were warmed first? And if I've never made nor eaten gnocchi, how do I "just start the work and guide it to a successful goal" if I do not know what the goal is? What is an approximate ratio of potato to flour? Does it involve an egg? Salt? Milk? Water? How do I know if texture and consistency are correct? Enlighten me, Vilco and Pandora. Prego.
From: Pandora (mirybranca at alice.it)
Date: Tue, 29 Nov 2005 19:00:14 +0100
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Melba's Jammin' ha scritto:
> What if they were warmed first? And if I've never made nor eaten
> gnocchi, how do I "just start the work and guide it to a successful
> goal" if I do not know what the goal is? What is an approximate ratio
> of potato to flour? Does it involve an egg? Salt? Milk? Water? How
> do I know if texture and consistency are correct? Enlighten me, Vilco
> and Pandora. Prego.
To make gnocchi you must peel potatoes when they are hot! Then you have to mush them when they are hot, because they have also a little water inside. I don't know if the potatoes that you have are with or without skin.
BTW try to recool them in microwave with some water (I have never did it), then mush; let them cool then put 1 egg and all the flour (1-2 cups) that you need to make a dough similar (but more tender) to the pizza dough.
Cut in little pieces and then put in the boiling water:they are ready when they come to the surface. Season.
I don't know! Try and let me know
From: Vilco (a at b.invalid)
Date: Tue, 29 Nov 2005 08:45:45 GMT
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Mi e' parso che Isaac Wingfield abbia scritto:
> Yeah, I know it soulds kind of silly, but we have a load
> of smashed spuds left over from T-day. Anyone have a
> recipe?
Are those 'taters dressed? How? If not, they're perfect for gnocchi.
From: Pandora (mirybranca at alice.it)
Date: Tue, 29 Nov 2005 09:55:32 +0100
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Vilco ha scritto:
> Are those 'taters dressed? How?
> If not, they're perfect for gnocchi.
Mushed potatoes of thursday, IMHO, are good only for trash!
BTW I wouldn't make gnocchi, with it. I would make "Crocchette di Patate"
with mozzarella inside. It's better frying thos old potatoes !!!!!
From: jake (kaaskoper at hotmail.com)
Date: Tue, 29 Nov 2005 21:11:28 +0100
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Isaac Wingfield wrote:
> Or failing that, what *do* you do with six cups of cold mashed potatoes?
When in doubt, I make patties out of leftover mash, adding an egg, maybe some flour, whatever seasonings/herbs i feel like and sometimes some cooked veg. Shape and fry. Good with a green salad. If there is butter in your mash, I don't know how well it would do in gnocchi.
BTW, i LOVE gnocchi. Have fun whatever you decide to do.
From: Seamus (zawadzki at yahoo.com)
Date: 29 Nov 2005 12:15:09 -0800
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Isaac Wingfield wrote:
> Or failing that, what *do* you do with six cups of cold mashed potatoes?
I've heateed them with milk & stock for a quick potato soup.
From: Melissa (makraus at aol.com)
Date: 29 Nov 2005 14:55:02 -0800
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Isaac Wingfield wrote:
> Or failing that, what *do* you do with six cups of cold mashed potatoes?
Top a shepherds pie/not too soupy meat and veggie stew and bake...but I think you'd have to eat this right away after baking; I don't think freezing potato things works (or rather, potato-based things are not so appealing once they're defrosted.)
From: Ranee Mueller (raneemdonot at spamharbornet.com)
Date: Tue, 29 Nov 2005 16:15:33 -0800
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Isaac Wingfield wrote:
> Or failing that, what *do* you do with six cups of cold mashed potatoes?
Use them as the topping over the chopped up leftover turkey and gravy mixed with vegetables for a kind of cottage pie, or mix some egg in with them and fry in patties in bacon grease for breakfast, or just eat them with or without gravy.
From: pgluth1 (bclinton at whitehouse.gov)
Date: Thu, 01 Dec 2005 15:57:08 GMT
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Though it was mentioned in an earlier post to use leftover mashed potatoes in bread dough, let me add they also work very well in Chicago-style pizza dough. I have also added veggies and cream for an on-the-fly potato soup.
From: serene (serene at serenepages.org)
Date: Thu, 01 Dec 2005 22:02:03 -0800
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Isaac Wingfield wrote:
>Or failing that, what *do* you do with six cups of cold mashed potatoes?
Thicken soups.
Make potato patties (yum).
Heat with corn and butter and stuff myself. :-)
Make a very yummy but very unorthodox potato salad -- add chopped onions and celery, mix in a little mayo, salt, and pepper (or bottled italian dressing instead of the mayo), and eat.