Matt Approved Leftover Gnocchi with Sage Cream Sauce

This post is an entry to win Lucinda Scala-Quinn's new book Mad Hungry: Feeding Men and Boys.

I am interrupting my regularly scheduled Advent postings to bring you a man-approved recipe that we enjoyed for dinner tonight. There are no pictures, because we ate it all too fast. It was that good. Plus as a bonus, my hubby Matt uttered the magical words...

You have to make this again. I love it!

You see, dear readers, cooking for my husband can be...well...a teensy bit frustrating. Growing up with a mom who cooks professionally, working at a cheese counter the summer after my senior year in high school and immersing myself in the local slow food movement, my appetite is pretty much open to anything. Matt is open to anything involving cheese and bacon.

Here are a few of Matt's "Food Rules"

1. Pasta is to be served with butter and salt. Red sauce is gross, unless it is on pizza.

2. Anything that is prepared hot, but served cold is disgusting. This excludes all potato and pasta salads from Matt's diet.

3. Salad is not a meal. Unless it has meat on it. Then it might suffice as a snack.

4. Fresh tomatoes are gross. Any variety. (Believe me I've tried!)

5. Soup is not a meal. Period.

6. Autumnal savory dishes that have hints of sweetness (my FAVORITE) are unacceptable, i.e. dishes involving squashes, pumpkins and apples.

7. Pie is messy - cake is preferable.

Finally, Matt's ultimate foodie sin, in my eyes

8. Log Cabin is better than real maple syrup. (Insert the sound of me screaming right...here.)

I could go on...see what I have to deal with? I truly write all of this out of love, and only to illustrate the importance of hearing the illusive phrase, "Make that again!"

I'll quit my bitchin' and get on to the recipe!

Matt Approved Leftover Gnocchi with Sage Cream Sauce

Inspired by this episode of Working Class Foodies

For the Gnocchi

2 cups of leftover mashed potatoes
1/2 cup of leftover squash
2 eggs
Flour
Nutmeg

If your vegetables have been refrigerated, heat them up a bit, it will make your pasta dough a little more pliable.

1. Mash up your leftovers into a bowl. Crack open two eggs and mush them in.
2. Add a generous pinch of nutmeg.
3. Add flour until your dough is moist, but firm enough that you can handle it.
4. Divide dough into three lumps. On a floured surface, roll each lump into a long, skinny log. Cut into 3/4-1" pieces.
5. Plop your gnocchis into a pot of well salted boiling water. Gently stir a few times so that they do not stick. When they float to the top of the water, they are done.

For the Sage Cream Sauce

1/3 cup heavy cream
1/4 cup of shredded cheddar
1/2-1 teaspoon of sage
Pepper

1. Over a low flame heat cream and cheese, until cheese melts. Stir to incorporate.
2. Season with sage and pepper to desired taste.

Pour sauce over gnocchi and enjoy! Makes two very generous servings.