Ingredients

• Gnocchi Dough: Leftover polenta (or boiled & oven-steamed moisture-free potatoes), 1 cup potato starch or Kosher-for-Passover flour, 1 egg yolk, 1 tbsp grated Parmesan cheese, pinch of salt, pinch of black pepper, drizzle of olive oil.

• Garlic Butter Cream Sauce: 2 tbsp butter (~50g), 1 tbsp extra virgin olive oil, 3 cloves minced garlic, 1 cup heavy cooking cream (15%–30%), ¼ tsp freshly grated nutmeg, salt & black pepper to taste, 3 tbsp grated Parmesan, 2 tbsp grated Pecorino.

Method

1. 01

   Prepare Dough Base: Combine warm leftover polenta (or steamed potatoes) with egg yolk, 1 tbsp Parmesan, salt, black pepper, and a splash of olive oil.

2. 02

   Knead Gnocchi Dough: Dust work surface with flour/potato starch. Knead gently by hand until smooth and pliable. Add flour gradually as needed so dough is not sticky.

3. 03

   Shape & Cut: Divide into 3–4 portions. Roll each piece gently into a long rope. Cut into small bite-sized pillows and place on a floured surface.

4. 04

   Boil Gnocchi: Cook in a large pot of salted boiling water for 3–5 minutes until they float to the top, then cook 1 extra minute.

5. 05

   Prepare Cream Sauce: Lightly sear minced garlic in butter and olive oil. Stir in cream, nutmeg, salt, and pepper. Simmer gently, then whisk in Parmesan and Pecorino until
   creamy. Toss hot gnocchi directly into sauce and serve immediately.