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Author Notes: Why do we always make WAY too many mashed potatoes? Here is a crazy idea. Turn them into pasta and poach them in leftover white wine. It also doubles as a delicious, yet tart, pan sauce. Perfect with a shrimp topping! —cookingwithleftovers
- 2 cups mashed potatoes, leftover
- 1 cup flour
- 1 egg
- 2 cups white wine, leftover
- 2 tablespoons cream, leftover
- 2 tablespoons oil
- Mix the potatoes, flour, and egg together. Form it into a dough ball, without over kneading. Cut it into four pieces.
- Roll each piece into a long thin roll, then cut off little pieces on the end with a knife. They should be gnocchi pasta shaped, like little rectangles.
- Make a mark on each one with a fork, being careful not to squish them too much.
- Then I brought the wine and water to a raging boil in a medium cast iron pan and dropped the gnocchi in. They were just covered with liquid. Cook for about 5 minutes and then remove them and drop them into a separate pan of hot oil to brown them up for 5 more minutes. Repeat in batches
- Reduce the wine to a sauce by letting it cook down a bit. Add cream, seasoning, maybe some garlic. After 2 or 3 minutes, add gnocchi and other things- like shrimp, and arugula.
- This recipe was entered in the contest for Your Best Recipe with Potatoes 2.0