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!

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.

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.

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:

• Leftover Mashed Potato Pancakes
• Leftover Mashed Potato Muffins
• Leftover Mashed Potato Balls
• Leftover Mashed Potato Waffles

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Main Course

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.

3.67 from 3 votes

Prep Time 25 mins

Cook Time 3 mins

Total Time 28 mins

Servings 4 servings

Print Recipe

Ingredients 

1x2x3x

• ▢ 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

Instructions 

• 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.
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