Reviving Leftovers

Words & Photography
by Janice Parke



Fontina-stuffed gnocchi with sautéed spinach and a tomato cream sauce.

I’ve been spending more and more time in the kitchen lately. Since I was a little kid, I’ve been annoyingly particular about leftovers. There’s just something about the way food rarely seems to look/taste the same way as it did when it was first prepared. Am I the only one who’s grossed out by that?

Since I was a little kid, I’ve been annoyingly particular about leftovers. There’s just something about the way food rarely seems to look/taste the same way as it did when it was first prepared.

Having said that, this dish from Francesca's was so good the other night, and I wanted to do everything I could to salvage it. So I made a roux, turned it into an alfredo sauce, and gently tossed the gnocchi in order to revive it’s shape while reheating it. I added some garlic, a little olive oil, and fresh parmesan, and became one of those embarrassing people who likes to pretend they’re on Chopped.