Leftover Mashed Potato Gnocchi
What to do with those leftover mashed potatoes? Make gnocchi! This could not be easier, and it’s filling, delicious, and versatile.
Recipe
Ingredients:
(Serves 2-3)
1-1 ½ cup leftover mashed potatoes
½ cup flour, any of our flours should work (plus another ½ cup ready on the side to possibly use)
1 egg
¼ tsp salt
Sauce of your choosing
*Note: The amount of flour you need to use varies widely depending on the texture of your potatoes and the amount you have leftover. You’re looking for a texture mostly—the gnocchi dough is ready when it’s still soft but no longer sticky, and resembles biscuit dough.
Instructions:
In a bowl, bring the leftover mashed potatoes to room temperature. Mix in the egg and salt until fully incorporated. Next, begin adding the flour. As stated above, depending on the texture of your mash (and quantity) this could take as little as ½ a cup of flour to 1-1 ½ cups, so add in flour gradually, about a 1/4 cup at a time, until the mixture resembles biscuit dough.
Divide the dough into 4 balls, and roll them out with your hands to form a long “snake”, the tube being about ½ to ¾’s of an inch thick. Repeat this with the other balls, then using a knife, cut off the gnocchi’s (they should be about ¾’s of an inch or so).
Two Cooking Methods:
Boiled—Cook the gnocchis in salted boiling water. They are done when they float to the surface (about 2-3 minutes). Remove the cooked gnocchis and finish by tossing them with your favorite sauce.
Pan Fried—In a wide pan with a lid, melt a few tablespoons of butter on about medium-high heat, and add the gnocchis. Brown on each side for about 2-3 minutes, with the lid on to speed up the cooking (you can do this without a lid, it just takes longer). Finish by tossing the gnocchis with your favorite sauce.
*Pictured Sauce: I made a brown-butter sauce with garlic, corn, and fresh parsley, and chose the pan-fried cooking method.
