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Loving Thanksgiving Day Veg Leftovers
This is Grasshopper's favourite culinary accident!!!
Something From Nothing Pesto Gnocchi -unbeatable!
An amazing transformation of that tired squash soup or any combo of cooked starch veg...carrot, potato, yam, squash with this recipe. You've done the prep...cooking the veg, now the rest is easy. Works well with refrigerated veg up to 6 days old.
Suitable for vegetarians, vegans, lactose-intolerant, can be adapted for gluten-free diets as well
The protein content mainly depends on the nuts/seeds used in the pesto and your choice of flour. These two ingredients are interchangable to allow for seasonal change, and to create variety in your taste. Buckwheat flour gnocchi are very heavy, so a lighter tomato sauce is prefered over pesto with this combo. More on pesto possiblities next time. I've made this twice now with different veg and it always turned out SOOOOOOO GOOOOURRRMET
Something From Nothing Pesto Gnocchi
one cup (at least) of veg
1-2 cups (at least) of your choice of flour
- mash the cooked leftover veg, or use thick pureed squash soup, or combo
- add your choice of flour till a dough ball forms (light spelt works well if wheat senstivities)
- roll onto floured surface into logs about 2-3 cm or an inch wide
- slice logs into 2 cm /1 inch pieces and set aside on floured surface till all dough is cut up and you are ready to cook the pasta. (if you make a lot, separately place cut pieces on pizza pan and freeze, then scoop into bags)
- boil water, add gnocchi, cook till they float
- drain, immediately back into the pot with pesto added to coat pasta. Be careful not to stir these are delicate.
- scoop out hot gnocchi on plates and enjoy.
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