Potato Gnocchi with a Sun Dried Tomato Sauce (Made with Leftover Mashed Potatoes)

Potato Gnocchi with a Sun Dried Tomato Sauce (Made with Leftover Mashed Potatoes)

For the sun dried tomato sauce

• 1/2 onion, finely diced

• 2 cloves garlic, minced

• 1 cup cherry tomatoes, cut in half

• 1 cup sun dried tomatoes, thinly sliced

• 1 cup thinly sliced kale

• 1/2 cup cream

• salt and pepper to taste

For the gnocchi:

• 2 cups leftover mashed potatoes

• 2 egg yolks

• 1 1/2 - 2 cups flour

• kosher salt

Make the sauce by sauting the onion in the olive oil with salt l for 4 to 6 minutes or until translucent. Add the garlic and tomatoes and cook covered for 4 to 6 minutes or until the tomatoes have burst and are soft. Add the sun dried tomatoes and cream. Taste for salt and pepper and set aside but keep warm.

To make the gnocchi combine the mashed potatoes, egg yolks, 1 1/2 cups of flour, and pinch of salt. Knead until the dough comes together and isn’t sticky, adding more flour if needed to make it not sticky (I had to use 1 3/4 cups in mine) . Divide into 4 pieces and roll out into a log. Cut 1 “ pieces using a knife or bench scraper.

Optional: Shape the gnocchi on the back of a fork or with a gnocchi board.

Bring a large pot of salted water to a boil. Add the gnocchi, in batches if needed depending on the size of the pan. Cook for 1 to 2 minutes or until the gnocchi float. Remove and placee gnocchi into the sauce and toss well, adding some pasta water to the sauce if needed to loosen it up.

Taste for salt and pepper and top with Parmesan cheese and red pepper flakes.

Makes about 4 servings.