Mashed Potato Gnocchi
Use up those leftover potatoes with this easy recipe for mashed potato gnocchi! Fun to make and delicious to eat.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 cups mashed potatoes
- 2 eggs
- 2 cups flour, plus extra for dusting
Instructions
- Put the potatoes, egg and flour in a bowl and mix until well combined.
- Dust your counter with a little flour. Pick up the potato dough and form it into a ball, rolling it on the counter. It should hold together without being too sticky – you can add a little extra flour if you need to.
- Cut the ball into four sections, and then roll each section into a rope – you want it to be about one inch thick or so.
- Use a sharp knife to cut the ropes into 1 inch long gnocchi. If you want to get extra fancy, you can gently press the tine of a fork into each one to get those classic gnocchi lines – they help hold the sauce!
- Bring a pot of water to a boil and salt it heavily. Carefully drop in the gnocchi and cook them until they are done, about 5 minutes – they will float to the surface when they are finished cooking. Scoop them out with a slotted spoon.
- Divide them among plates and serve with tomato sauce, butter, pesto or whatever sauce your heart desires!
Notes
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- Mashed potatoes: Plain leftover mashed potatoes work best. Potatoes made with butter and a little milk or cream are fine, but avoid very loose or heavily loaded mashed potatoes, since they may require more flour.
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- Egg: One egg helps bind the potatoes and flour together so the gnocchi hold their shape while cooking.
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- Flour: Regular all-purpose flour is perfect. Start with the amount called for, then add a little more only if the dough is too sticky to handle—too much flour can make the gnocchi heavy instead of tender. Keep extra flour handy for dusting your work surface.
Find it online: https://www.framedcooks.com/mashed-potato-gnocchi/