Remember those mashed potatoes you made for that roast this past weekend? The mashed potatoes that are now sitting in a large tupperware container in your fridge because you made way too much? You could just reheat it and eat the same mashed potatoes for the rest of the week, but we all know by Wednesday you’ll be sick of that side dish, and it’ll end up in the trash.
Well, now you can stop throwing out all of those leftover mashed potatoes (or any leftover cooked potatoes for that matter) and make a meal that will transform those spuds into delicious gnocchi.
Low-Key Leftover Mashed Potato Gnocchi
Adapted from The Art of Doing Stuff
2 cups cold mashed potatoes (I made some from leftover baked potato the day before and added a touch of truffle butter and goat cheese in addition to the usual suspects found in mashed potatoes.)
1 cup flour
1 egg, beaten
3/4 tsp. salt (I didn’t use any since my mashed potatoes were pretty well seasoned.)
Reggiano or another hard italian cheese of your choice for garnish
Optional: Half a stick of salted butter, a tablespoon of fresh or dried sage for a brown butter sauce.
1. Put half of the flour onto a clean hard surface. Drop your mashed potatoes on top of the flour.
2. Create a well in the center of the mashed potatoes and pour the beaten egg in it.
3. Dump the remaining flour on top, and carefully mix the ingredients until everything is fully incorporated (I used a fork, but a pastry scraper or your hards will work just as well.).
4. Lightly flour your hands and knead the dough for a couple of minutes. Add more flour to the work surface, if the dough is still too sticky to handle. Be careful though, too much flour = dense and gummy gnocchi.
5. Divide the dough into smaller more manageable portions and roll into a rope (about 3/4″ in diameter). Cut the rope into 3/4″ pieces.
6. Roll the pieces onto the back of a fork, or gently press the center of pieces with your finger to create an indent. This is an important step, because without the fork or press, your gnocchi won’t hold any sauce.
7. To cook, drop your gnocchi into a pot of salted boiling water and cook until they float (this will take less than a min per batch).
8. In a saucepan, heat your sauce (I melted salted butter and heated it until it browned and added dried sage.) over medium heat. Add the gnocchi, toss and cook for a couple of minutes.
9. Serve with freshly grated cheese, and enjoy!
Tip: If you have more (or less) mashed potatoes, just use half the amount of flour for the amount of leftover mashed potatoes you have (1 cup potato = 1/2 cup flour; 1/2 cup potato = 1/4 cup flour, etc.). As for the amount of egg, cut it in half like the amount of flour (1/2 cup flour = 1/2 egg).
How do you transform leftovers? Let me know in the comments below!