From Leftover to Gnocchi and Ragu

I could have reheated the leftover chicken casserole and mashed potato but better still it could be converted  into gnocchi and ragu. For really light gnocchi it is probably better to make the gnocchi with potatoes cooked and forced through a mouli, however, the leftover mashed potato works quite well and is a good way to extend a meal and use up leftovers.

The large chicken pieces needed to be shredded or broken up for the ragu. Any leftover casserole or stew can be used, although if it has large chunks of vegetable it best to cut them up into small dice. A little wine or sherry can be added to make the sauce go further. Any pasta or bolognese sauce could be used instead of leftover casserole or stew.

A cup of fozen peas cooked in the microwave for a  couple of minutes and stirred into the sauce just before serving adds to the colour and will also make the meal go further.














Follow the instructions below or see the process of making  gnocci here.

How to make gnocchi

I had about a cup of potato to which I added an egg yolk and then stirred in enough plain flour to form a soft dough. Knead very lightly, just enough to get it into a sausage shape.

Roll the dough into a sausage about 2 cm in diameter and then cut them diagonally into individual gnocchi. Traditionally, the gnocchi are rolled along a fork or cut on a special machine so that the surface has indentations for the meat sauce to cling to, however, I rarely do this.

Drop the gnocchi into boiling salted water and allow them to rise to the surface. Remove with a slotted spoon.

Add gnocchi to sauce, spoon into prepared bowls and garnish with grated parmesan cheese.