After procuring a buffet-size portion of leftover french fries, I was far from overwhelmed. I know french fries do not reheat very well (maybe, in the oven...maybe) but I've always thought about repurposing french fries the same way you would normally use potatoes. A lot of applications for potatoes usually call for them to be cooked all the way through and void of moisture, usually replacing the moisture with fat, dairy or eggs. To me, french fries are the ultimate version of a cooked and dry potato.
French Fry Gnocchi
I broke apart the soggy, cold fries into a blender and pulverized it until it became a fine powder (french fry flour). I then applied this flour the same way you would apply a cooked and riced potato in a gnocchi recipe. After forming the gnocchi, I boiled them and shocked them in ice water. Strained, patted dry and reserved in olive oil until ready to serve.
Once ready to serve, refried the gnocchi till crispy and add it to whatever sauce was suitable.
This is like a potato being repurposed and redefined through multiple iterations. To break it down, the potato goes through the following cooking stages (if made from triple-cooked french fries which, in my opinion, is the best way to cook them):
boiled
frozen
deep-fried
frozen
deep-fried
dried out
blended
formed into dough
boiled
shocked
reserved
pan-fried
I think the result is great. Gnocchi with a flavor all it's own but does not compete with accompanying sauce. The dryness of a leftover french fry prevents gumminess in the final dough. Though the gnocchi was a bit drier than I preferred so I think next time I will incorporate some freshly cooked potato along with the french fry flour for a better balance.
french fry gnocchi
lamb ragu
olives
celery leaf
celery leaf
lemon zest
