INGREDIENTS
1 cup leftover thick-cut french fries at room temperature
1½ cups flour, plus more for rolling
1 large egg, beaten
1 Tbsp. canola oil
1 bunch curly leaf parsley, stemmed and minced
Zest of 1 lemon, minced
3 cloves garlic, minced
2 to 3 Tbsp. butter
2 pinches kosher salt, divided
PREPARATION
• Bring a large pot of heavily salted water to boil over high heat. Prepare an ice bath.
• In a medium mixing bowl, lightly mash the french fries with a fork, taking care not to overwork the starch. The potato should be broken up but still fluffy. Set aside.
• Add the flour to another large mixing bowl and make a well in the center. Add the egg and working from the outside in, gently fold the flour into the egg with your hand until just mixed. Add the mashed fries and continue to knead, adding more flour as needed to create a pliable ball of dough.
• Flour a work surface and roll the dough into a 1-inch-thick tube. Slice the dough into 1-inch pieces.
• Boil the gnocchi 2 to 4 minutes, until they begin to float. Use a spider to remove the gnocchi and plunge them into the ice bath. Remove when cool, place in a serving bowl and toss lightly with the canola oil. Set aside.
• Meanwhile, make the gremolada by tossing together the parsley, lemon zest and garlic. Set aside.
• Warm a cast-iron skillet over medium heat until it begins to smoke. Melt the butter in the skillet, then add the gnocchi and a pinch of salt and let cook undisturbed until golden brown, about 2 minutes. Turn and brown 2 minutes more, adding another pinch of salt to season and help sear.
• Transfer to a large serving platter and top with the gremolada.
This article appears in October 2015.