I made the Cook’s Country Potato & Cheddar Pierogis again. (2+1/2 C. bread flour, 1 t. baking powder, 1 C. sour cream, 1 egg, 1 yolk, salt (in a mixer on medium/high 8 minutes and rest in the fridge) The filling is 1 pound boiled potatoes smashed with 4 ounces of cheddar, 2 T. butter, salt, pepper.

I did all that. Dough mixture in 3 balls to roll out. (below is one of the 3) Then I put like a 1/2 meatball size of filling in each.

Fold them up starting in the middle.

Pinch them shut.

Boiled them in salted water till they float.

Then I fried them in butter with some canola oil added.

They came out nice.

I tried to re-roll my scrapes but the dough was too tough for me to roll. I also had some leftover filling so I got the idea for gnocchi.

At first it seemed impossible to combine the too so I took a break.

After about 30 minutes it was like magic and I could mix them together.

I added more cheddar.

Then I added flour…(but I din’t use all the flour I added)…I used just enough till it felt right.

I rolled around 4 logs that I cut up like this.

Boiled them in salted water.

Tasted one……..They have multiple textures…..like a noodle wrapped around a gnocchi, wrapped around mashed potato……If you look real close you can see they are almost jellyroll-like…….For my taste they need a little roasting SO I added butter and put them on the top rack of a 350F oven for around 45 minutes.

Something you can do if you have Pasta Scraps and filling. More can be done at this point. Since they are buttery and cheesy I think I’ll serve them mixed with vegetables. I think they’d be a good dumpling in a tomato or broccoli soup. Another idea can be baking them in a casserole.