Leftover Mashed Potato Gnocchi Recipe

Introduction

Transform your leftover mashed potatoes into a delightful meal with this easy gnocchi recipe. Soft, pillowy, and quick to make, these homemade gnocchi turn simple ingredients into a comforting dish perfect for any night.

Ingredients

• 1 cup leftover mashed potatoes (cold and straight out of the fridge is fine)
• 1 egg
• 1 pinch salt
• 1–2 cups all-purpose flour, divided (you may not need it all)

Instructions

1. Step 1: In a large mixing bowl, combine the leftover mashed potatoes, egg, and a pinch of salt.
2. Step 2: Add 1/4 cup of flour and gently stir to combine. Gradually add more flour, about 1/4 cup at a time, until the dough feels soft and pliable but not sticky. Use your hands to finish mixing and avoid overworking to prevent chewy gnocchi.
3. Step 3: Lightly flour a large cutting board and a sheet pan or large plate to prepare for shaping.
4. Step 4: Divide the dough into 4 or 5 sections. Roll one section into a rope just under 1 inch thick, dusting with flour if it becomes sticky.
5. Step 5: Cut the rope into 1-inch pieces to form the gnocchi. Place them on the floured sheet pan. Optionally, roll each piece over a gnocchi board or fork tines to create ridges.
6. Step 6: Bring a large pot of salted water to a boil.
7. Step 7: Add the gnocchi carefully to the boiling water, stir gently, and cook for 2–3 minutes until they float to the surface. Drain and toss with your favorite sauce before serving.

Tips & Variations

• For fluffier gnocchi, avoid overmixing the dough and add flour gradually until just combined.
• Try rolling the gnocchi over a fork or gnocchi board to create ridges, which hold sauce better.
• Swap all-purpose flour for a portion of semolina flour for a firmer texture.
• Serve with browned butter and sage for a classic Italian touch.

Storage

Store uncooked gnocchi on a floured tray in a single layer, covered lightly, in the refrigerator for up to 24 hours. To freeze, lay the gnocchi on a baking sheet, freeze until solid, then transfer to an airtight container and keep frozen for up to 1 month. Cook frozen gnocchi straight from the freezer by adding a minute or two to the boiling time. Cooked gnocchi should be eaten immediately or stored in an airtight container in the fridge and reheated gently in a pan with sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use mashed potatoes that contain butter and milk?

Yes, leftover mashed potatoes with butter and milk work well. Just be mindful of moisture in the dough and adjust the flour accordingly to achieve the right consistency.

How do I know when the gnocchi are done cooking?

Gnocchi are ready when they float to the surface of boiling water, usually within 2 to 3 minutes. Once they float, allow them to cook for about 30 seconds more before removing them with a slotted spoon.

Leftover Mashed Potato Gnocchi Recipe

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4.4 from 182 reviews

Transform your leftover mashed potatoes into soft, pillowy gnocchi with this simple and rewarding recipe. Using just a few ingredients including leftover mashed potatoes, flour, egg, and salt, you can quickly create a versatile Italian classic. The gnocchi are gently boiled until they float, then ready to be paired with your favorite sauce for a delicious meal that reduces food waste and maximizes flavor.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4 servings (approximately 32-40 gnocchi pieces) 1x
• Category: Main Course
• Method: Boiling
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Gnocchi Dough

• 1 cup leftover mashed potatoes (cold, straight from the fridge)
• 1 egg
• 1 pinch salt
• 1 to 2 cups all-purpose flour, divided (start with 1/4 cup and add as needed)

Instructions

1. Combine Ingredients: In a large mixing bowl, add the leftover mashed potatoes, egg, and a pinch of salt. Mix gently to combine these main ingredients.
2. Add Flour Gradually: Stir in 1/4 cup of flour initially, then continue adding flour 1/4 cup at a time. Use a spoon or spatula for the first addition and then your hands to knead. The dough should become soft and pliable but not sticky, without overworking to avoid chewy gnocchi.
3. Prepare Workspace: Lightly flour a large cutting board and a sheet pan or plate to prevent sticking when shaping the dough.
4. Shape the Dough: Cut the dough into 4 or 5 sections. Roll one section into a long rope about 1 inch thick on the floured board. Dust with extra flour if the dough sticks.
5. Cut Gnocchi Pieces: Slice the rope into 1-inch pieces. These pieces form your gnocchi. Optionally, roll each piece over a gnocchi board or fork tines to create ridges, which help sauces cling better.
6. Boil Water: Bring a large pot of salted water to a rolling boil.
7. Cook Gnocchi: Carefully drop the gnocchi into boiling water, stirring gently to prevent sticking. Cook for 2-3 minutes or until they float to the surface. Once floating, remove with a slotted spoon and drain well.
8. Serve: Toss the cooked gnocchi with your favorite sauce and serve immediately for a comforting and satisfying meal.

Notes

• Use cold leftover mashed potatoes for best dough texture and easier handling.
• Be gentle and avoid overworking the dough to prevent gummy or tough gnocchi.
• Flour amounts may vary depending on moisture content of the mashed potatoes; it’s important to add flour gradually to achieve the right softness.
• Rolling gnocchi over a fork or gnocchi board creates ridges that help hold onto sauces better.
• Serve gnocchi immediately after cooking as they are best fresh and soft.

Keywords: leftover mashed potatoes, gnocchi, Italian recipe, potato gnocchi, easy dinner, comfort food, homemade gnocchi