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Leftover Mashed Potato Gnocchi

 

Grab the spare spuds (and just two other ingredients!) to whip up a light and fluffy recipe for Leftover Mashed Potato Gnocchi.

Whether it’s an ordinary weeknight or Turkey Day just passed, one thing is certain: When faced with leftover mashed potatoes, quick-fix gnocchi is an absolute must.

Gnocchi tend to get a bad rap for how laborious they are to make. First you cook the potatoes, then you rice the potatoes, then you mix the potatoes, then you… tear open the bag of store-bought gnocchi because nobody has time for that. Just give me the dang pillowy carbs!

Cutting mashed potato gnocchi

Leftover mashed potatoes are the ultimate shortcut for homemade gnocchi. Add a little flour and an egg, and we are in business.

It’s really as simple as mixing everything together, rolling the dough into ropes then slicing them into gnocchi nuggets. Give ’em a quick roll off the back of a fork to get those perfect, quintessential gnocchi indentations and all that’s left to do is choose your sauce.

Mashed potato gnocchi on floured service

I don’t discriminate when it comes to how one dresses mashed potato gnocchi. Pesto and marinara sauce are both great choices, but if simplicity is your goal, try brown butter sauce.

Mashed potato gnocchi in slotted spoon over large pot

Simply melt unsalted butter in a saucepan until it becomes golden and toasted, then toss in some fresh sage leaves and a pinch of salt and pepper.

Looking for more ways to use up leftover mashed potatoes? Don’t miss these top-rated recipes:

A brown wood table with three plates of Mashed Potato Gnocchi

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Leftover Mashed Potato Gnocchi

  • 1
    cup
    leftover mashed potatoes, chilled or room temp
  • 1
    cup
    all-purpose flour, plus more as needed
  • 1
    large egg
  • Sauces for serving, such as marinara, brown butter or pesto

In a large bowl, combine the mashed potatoes, 1 cup flour and egg, mixing until combined.

Flour your work surface then turn the gnocchi dough out onto your work surface and knead it with your hands until it comes together into a ball and is no longer sticky. (Slowly incorporate additional flour as needed.)

Divide the ball into four pieces then roll each piece into a 1-inch-thick rope. Cut each rope into 1-inch gnocchi.

Bring a large pot of salted water to a boil. Add the gnocchi and cook them until they float to the top, about 2 minutes, then remove them with a slotted spoon and serve immediately with your preferred sauce.

Kelly’s Note:

All leftover mashed potatoes will vary in consistency and that will determine exactly how much flour is needed. Begin with one cup then add more flour as needed until the dough is pliable and not too sticky.

★ Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition Facts

Leftover Mashed Potato Gnocchi

Amount Per Serving

Calories 182
Calories from Fat 9

% Daily Value*

Total Fat 1g
2%

Cholesterol 40mg
13%

Sodium 31mg
1%

Potassium 213mg
6%

Total Carbohydrates 36g
12%

Dietary Fiber 1g
4%

Protein 5g
10%

Vitamin A
1.2%

Vitamin C
14.7%

Calcium
1.5%

Iron
10.1%

* Percent Daily Values are based on a 2000 calorie diet.

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