{"id":27733,"date":"2026-01-21T09:00:50","date_gmt":"2026-01-21T17:00:50","guid":{"rendered":"https:\/\/www.nexusnewspaper.com\/newsite\/?p=27733"},"modified":"2026-01-15T11:09:58","modified_gmt":"2026-01-15T19:09:58","slug":"trills-recipes-gnocchi-with-cream-sauce","status":"publish","type":"post","link":"https:\/\/www.nexusnewspaper.com\/newsite\/2026\/01\/21\/trills-recipes-gnocchi-with-cream-sauce\/","title":{"rendered":"Trill\u2019s Recipes<\/em>: Gnocchi with cream sauce"},"content":{"rendered":"
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This gnocchi with cream sauce recipe is easy and adaptable (photo by Trillium McNabb\/Nexus<\/em>).<\/figcaption><\/figure>\n

Ingredients for cream sauce:
\n2 tbsp butter\/margarine\/neutral cooking oil
\n<\/span>2 tbsp all purpose flour
\n<\/span>1 cup milk
\n1\/2 cup broth of choice
\nSalt and pepper, to taste
\n1 tsp garlic powder and onion powder
\n1 cup grated mozzarella or parmesan cheese
\nIngredients for gnocchi:
\n1 cup mashed potatoes
\n2 cups all purpose flour
\n2 eggs<\/p>\n

There\u2019s often a lot of leftovers after the holidays. This recipe is a fun way to use up any mashed potatoes that didn\u2019t get eaten and is easy to scale up or down.<\/p>\n

Have a pot of salted water boiling beforehand to cook right away. Measure out 1 cup of mashed potatoes and put it in the bowl, then add in the 2 cups of flour. Once the mixture turns into a shaggy dough, lightly flour your counter and knead the dough into a smooth consistency.\u00a0<\/span><\/p>\n

The texture of your dough will be affected by how moist your mashed potatoes are. Add flour by the teaspoon to the dough if it\u2019s too sticky. Add a teaspoon of whisked egg if too dry.<\/p>\n

Cut the dough into smaller chunks and cover with a towel so it doesn\u2019t dry out. Roll out dough into a long snake then cut into desired gnocchi size. Gently put the gnocchi into the water with a slotted spoon. The gnocchi is done cooking when it rises to the surface of the water, which only takes a minute or two.\u00a0<\/span><\/p>\n

If you want to cook the dough later, put it into a ziplock bag. Zip up the bag most of the way, but leave a gap for air to escape, the press the dough flat. Fully close the bag, and using a fork make grooves into the bag to shape the gnocchi, then freeze for later.<\/p>\n

To make the cream sauce, melt the butter in a pot on medium-high. Add the flour and quickly whisk both ingredients together to make a roux. Once combined, continuously whisk to prevent the roux from sticking and burning.\u00a0<\/span><\/p>\n

Once the roux turns golden and smells toasted, continue whisking while putting in the milk. When there are no more clumps and the milk is starting to thicken, stop whisking.\u00a0<\/span><\/p>\n

Add in the garlic and onion powder and stir in thoroughly. Put in the cheese while whisking continuously until the cheese is fully melted. Slowly add the broth while whisking; once combined add salt and pepper to taste and give one final stir.\u00a0<\/span><\/p>\n

Gently put the cooked gnocchi into the white sauce and mix with a slotted spoon.<\/p>\n

Then serve and enjoy.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients for cream sauce: 2 tbsp butter\/margarine\/neutral cooking oil 2 tbsp all purpose flour 1 cup milk 1\/2 cup broth of choice Salt and pepper, to taste 1 tsp garlic powder and onion powder 1 cup grated mozzarella or parmesan cheese Ingredients for gnocchi: 1 cup mashed potatoes 2 cups all purpose flour 2 eggs […]<\/p>\n","protected":false},"author":2,"featured_media":27734,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[5,345],"tags":[],"class_list":["post-27733","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-columns","category-january-21-2026"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/posts\/27733","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/comments?post=27733"}],"version-history":[{"count":1,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/posts\/27733\/revisions"}],"predecessor-version":[{"id":27735,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/posts\/27733\/revisions\/27735"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/media\/27734"}],"wp:attachment":[{"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/media?parent=27733"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/categories?post=27733"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/tags?post=27733"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}