Leftover Mashed Potatoes Gnocchi
Let’s face it… there are only so many leftover mashed potatoes a person is willing to eat. My daughter also decided midweek, that she doesn’t like mashed potatoes anymore. Sigh.
Anywho, I had about 2 cups of potatoes left and was about to make potato cakes when I had a lightbulb moment! Gnocchi!
More ways to use up what’s in your fridge: my Broccoli and Cheese Bread. Serving lamb? Don’t forget the Fresh Mint Jelly.
Leftover Mashed Potatoes Gnocchi
- Total Time: 30 min
- Yield: 4 servings 1x
Description
There are only so many leftover mashed potatoes a person can eat. Turn them into soft, pillowy gnocchi with just 3 ingredients in 30 minutes, then toss with pesto, tomato sauce or brown butter and parmesan.
Ingredients
Scale
- 1 cup leftover mashed potatoes, chilled
- 1 cup all-purpose flour + more as needed.
- 1 large egg
Instructions
- In a bowl, mix the mashed potatoes, egg and ½ cup of the flour until combined.
- Slowly add more flour until a soft, but not sticky, dough forms.
- Cut the dough into 4 pieces and roll each piece into a log.
- Cut each log into 1-inch pieces.
- Boil in lightly salted water until the gnocchi float, then remove them from the water.
- Toss in tomato sauce, pesto, or browned butter and parmesan. Season with salt and pepper to taste.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Boiling
- Cuisine: Italian
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