Turn bland, icky, solidified leftover mashed potatoes into delicious, pillowy gnocchi. By just adding an egg yolk and some flour to that mound of mashed you'll create a pasta like dough that tastes delicious and comes together quickly. Eat them right away or freeze them for a 10 minute meal later!
When I'm making dinner I generally count on one potato per person. Who can't eat a whole potato? I can eat several potatoes. Fried, mashed, boiled, raw ... doesn't make a difference.
So for Thanksgiving dinner I peeled up 13 potatoes for my 13 guests then threw in a few more for good luck (and myself). That would make just enough mashed potatoes in my estimation for 13 people to have with their turkey, stuffing, turnip, green beans, rolls, pumpkin soup and tomato salad. And pie. And ice cream. And a little more stuffing while standing in the kitchen, cleaning up after dinner. And the other pie.
I may have overestimated everyone else's ability to eat mashed potatoes until it bursts out of their belly button because I ended up with leftover mashed potatoes.
I had 6 cups of leftover mashed potatoes.
When my sister was helping me clean up she asked if I wanted to keep them. "YES! YES! YES!! FOR THE LOVE OF GOD, YESSSSS I WANT TO KEEP THE MASHED POTATOES! Who are you??"
At the time I said I'd make potato pancakes with some and give the rest to the chickens. You may not know this about chickens, but chickens loveeee mashed potatoes.
Then a couple of days later when it came time to deal with the mountain of mashed potatoes, I had a potato epiphany. It came in the form of a tiny Italian angel who ran up my spine, over my head, down my face and kicked me in the nose.
His name was Gnocchi.
Gnocchi is a food sent from the angels. Granted, they're the kind of angels who kick you in the nose ... but nobody likes a goody goody.
If you aren't completely familiar with it, I'll explain what Gnocchi is exactly.
What's Gnocchi?
Gnocchi's a little dumpling that looks like pasta but is actually made with mashed potatoes. (sometimes it's made with other things, but we're focusing on potato gnocchi today since it's the most popular) There is some flour and egg added in, like a regular pasta, but the base ingredient is potato.
They can be served with tomato sauce or butter and parmesan cheese. Or anything else you can think up. Dousing gnocchi with browned butter and fried sage leaves is one of my favourite ways to make it.
This is not a recipe that you need to be too concerned about measurements. In fact, making gnocchi is more about the feel of it than the exact measurements. Like any dough!
Generally speaking it's 2 parts mashed potato, 1 part flour and 1 egg per 2 cups of potatoes.
For this batch here I worked with:
2 cups cold mashed potatoes
1 cup flour
1 egg, beaten
¾ tsp. salt
That ratio of 2 cups potato to 1 cup flour to 1 egg
is the same as
1 lb potatoes to 1 cup flour to 1 egg
Dump half of your flour onto your work surface.
Dump your mashed potatoes onto the flour.
Form a well in the potatoes and pour your egg in it.
Add salt.
Pour half the remaining flour (½ a cup) on top.
Work the egg, salt and flour into the potatoes using either your hands or a pastry scraper.
Once everything is roughly incorporated, gently knead the dough like you would pasta for a couple of minutes. Do not over knead. At this point you can incorporate the rest of the flour if you need it. If the dough is still too sticky to handle or roll out, you need more flour.
Again, be careful not to add too much flour, or your gnocchi will be dense and tough.
Divide your dough into workable pieces.
Roll the dough out until it's around ¾ " in diameter.
Using your pastry cutter or a knife, cut the rope into lengths of ¾".
Now you have to decide how you want to shape your gnocchi. By pressing it with your thumb, or rolling it on a fork.
To get the classic ribs on the gnocchi, roll each piece down the tines of a fork. It's takes some practice, but you'll get the hang of it.
You aren't just sliding it down the fork, you need to roll it down. Once you do it right the first time you'll yell, "ah HAH!".
And then you'll run outside to drag someone in to show them.
To make the thumbprint version, just poke your finger into the centre of the gnocchi. Both versions are fine. The reason you NEED to do one of these two methods is because it's the ridges and the indent that helps holds whatever sauce you're putting on them.
If you're planning to freeze some gnocchi, lightly flour a baking sheet, place the gnocchi on it and freeze. Once frozen you can remove them from the pan and immediately put them in baggies or a widemouth mason jar. These then go back in the freezer. Work as quickly as possible so the gnocchi doesn't have a chance to thaw out at all (because then they'll stick to each other).
To cook your gnocchi, drop them in salted, boiling water. They're done when they float. To make them even MORE delicious, pan fry them for a couple of minutes in butter and/or oil.
Then you can either top the gnocchi with any old red sauce you can get your hands on, or you can take it a step further and serve Gnocchi with browned butter and crispy sage leaves.
All this because I made an extra 6 cups of mashed potatoes. I won't make that mistake again next year. I'll make sure I have at least 8.
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Brigitte
I love your sense of humour. Can you imagine if your sister threw out the mashed potatoes without asking. Never mind about crying over spilled milk!!!!!!
Amanda
Hi, the mashed potatoes we cooked the other night ended up being very starchy and gummy, because I got distracted and they boiled too long. It was a sad potato disaster. There were quite a bit of leftovers, and I hate throwing food away. Can I used them for this recipe, or will the gnocchi be too tough?
Karen
Hi Amanda. Usually when you make mashed potatoes that go gluey and use them for gnocchi you just end up with gluey gnocchi I'm afraid. I know this because I went to a restaurant last week and tried the gnocchi my friend ordered and they were gluey. Not something you want when you're paying for food! ~ karen
Lisa
Made these tonight, I added an extra 1/4 of flour, seemed bit sticky. Came out really, really good. Cooked them in the water, then into a frying pan with butter, garlic and salt to brown..yummmm...
Thank you!
Karen
That's great Lisa. I actually was out for dinner the other night and my friend ordered gnocchi. I tried one of them and they were terrible! The potatoes had been overmashed so they went gluey. The gnocchi weren't soft and pillowy with a crispy outside like they were supposed to be. NOTHING angers me more (o.k. a few things do) than paying for food I could have prepared better myself. ~ karen!
Kara
As I was looking for creative ways to use my leftover mashed potatoes, I came across your blog via Pinterest. Most blogs I skip over the wordiness straight to the recipe, but yours was entertaining. I'll definitely be back for more recipes and entertainment.
Karen
Thanks Kara! So what did you go with Gnocchi? Potato pancakes? ~ karen!
Mercedes
Hello Karen. I'm about to make this recipe, but I don't think I found info on how many servings you can get for those amounts. I appreciate your quick answer! :-) . Mercedes.
Megan
This looks awesome! Thanks so much for the recipe. How long could I freeze the gnocchi for?
Karen
Months and months Megan. The only thing you have to be careful about is making sure they stay completely frozen. If they thaw at all they'll all stick together and turn to one big gnocchi. ~ karen!
Christopher
This blog is SO great, you've managed to make gnocchi, which has always intimidated me, look so easy. I used leftover peanut butter mashed potatoes with a spicy Thai sauce and they were perfect and made me look like an expert! Thanks so much and I can't wait to keep reading
Tatianna
OMG. I have heard of Gnocchi before, but wasn't quite sure what it was. I had NO idea it was so easy to make and I know that my husband and I would looooooooooove this!!!! Thank you angel! O:)
Karen
You're very welcome, lol. And make sure to give it the pan fry at the end. It makes allllll the difference. ~ karen!
Emily
Seriously awesome tutorial. I will be trying these tomorrow! And I have to say I love your writing style. Thanks for making me laugh and wanting to know you!
Karen
Thanks Emily! (how's that for a speedy reply) I just had gnocchi last night with a roasted tomato sauce that I froze last fall! Hope you enjoy it. ~ karen!
sherry ruffing
❤ these so could eat them everyday. After boiling,frying & putting on tomato based sauce put in casserole dish. Sprinkle with Italian seasoned bread crumbs mozzarella & parmesan &bake till cheese is melted in 325 oven. Delish! And makes nice presentation for guests.
Veronica
So, I was so excited to find this recipe because I really don't like left over mashed potatoes. So I tried your recipe and they tuned out great until I started to boil them. They stuck together, why do you suppose this happened?
Karen
Hi Veronica! There could be a couple of reasons why this happened. They could have needed more flour in them, but if they held their shape when you rolled them, it probably wasn't that. What I'm thinking is you either didn't stir them when they went into the pot or the water wasn't boiling enough when you put them in. Or a combination of both! If you want to try it again, another thing you can try to do is to dust the with flour before you put them in the pot of water. That *might* hep with them sticking together. I haven't had this happen to it's a little hard for me to diagnose. :( ~ karen!
Lindsey
I boiled and mashed my potatoes last night, and then placed in the fridge. They seem a little moist. Will I still be able to use them to make the gnocchi or do I need to boil a new pot and make them fresh?
Karen
Hi Lindsey - Usually after potatoes have been sitting in the fridge all night they really firm up. Unless your potatoes are actually runny they'll be fine though. ~ karen!
Taylor
This recipe was awesome! I found and made it yesterday. We really enjoyed it with a chunky red sauce I made the last time we had pasta. I also put some fresh Mozzarella on top. Thank you so much for helping me make my first noodle ever! :)
Karen
Excellent Taylor! Did you pan fry them after boiling too? That kindda makes it. ;) Now that you've mastered Gnocchi, it's time for you to move onto homemade pasta. It's wayyyy easier than everyone thinks. ~ karen!
Nancy C
I love Chicken Gnocchi soup but did not know how to make these. I usually make the soup using all organic ingredients and now..... real Gnocchi. I do these modified fasts a couple of times a year and this is what I dream about when they are over and I immediately gain 4-5 pounds. I suspect it is the cream and potato combo. I have no control over how much I eat when I make this.. One bite is too much and the whole pot is not enough. Not sure whether to thank you or slap you... But I do commend you on the lovely tutorial. Carry on.
Karen
I've kindda been starved for human contact lately so let's go with the slap. ~ karen!
Nancy C
Well, consider yourself slapped.. I must say there are quite a few things deserving of a slap.. but, I don't want to give you a big head.. being as you will get all out of proportion. I do have a question, "What do you know about Margaret?" I am intrigued that you have a life size portrait of someone in your home. How does a picture like that end up for sale? Did her family not want her? Is she the end of the line? Perhaps there is some engaging anecdote behind Margaret. I am afraid I would be distracted to either research or fabricate Margaret's past. She's definitely a statement piece.
Barbara
I was taught to use instant mashed potatoes....make and cool and proceed.....just as yummy!!!
Marsha Liberatore
Tried this today. Loved it!
I impressed my Italian father-in-law.
Karen
Well that's impressive! Good job. :) ~ karen!
Rob
Just made this gnocchi tonight and it turned out absolutely perfect! Silky but firm and cohesive in the pot. In the art of using what I've got to make stuff I used some left over pumpkin puree, some roasted garlic and cauliflower, some clabbered sour cream with some fresh sage from the garden. Garnished with some shreds of purple basil over the luscious orane and yellows below. Delicious!
Thanks so much for posting this. Since I am already happy with my mash making skills now I know the ratios for converting it into silky pillows of goodness.
Rob.
Karen
Excellent. I'm glad it worked out Rob! Sounds delicious. ~ karen
Dee Bowers
I can not wait to try this recipe. You're the little Italian kitchen angel I always wanted. Not only do I make mashed potatoes from real potatoes but my husband and I grow our own potatoes. We got so many this year (12 bushel) we shared with friends and family. Just discovered you. :)
Karen
Welcome to my site Dee. Potatoes are THE most fun to grow. I grew 2 or 3 bushels this year but not 12, lol! No wonder you're looking up potato recipes. ~ karen!
Marsha Moser
BTW, I forgot...Subscribed to your blog!
Karen
Thanks! ~ karen
Marsha Moser
I love your recipe for gnocchi. It's similar to other recipes I found on the web, but you have photos of making it, which is invaluable.
One question: I don't have room in my tiny freezer for a baking pan; can I use a plate with wax paper to put them on, or will they stick to it?
This is my first time I've been to your site, but it won't be the last! :D
Karen
Hi Marsha! Welcome to my site! You definitely don't need to fit a whole baking pan in your freezer. You just need something that the gnocchi can sit on until they're frozen. Wax paper on a plate would work. (or many plates depending on how much gnocchi you make). The wax paper might stick a tiny bit but won't stick so much that you can't remove the gnocchi. ~ karen!
Paul Salmon
What a wonderful article. Here was me looking for ideas on how to use my left over mash.... I've never had gnocchi, but I will certainly be giving it a try. Thank you.
Karen
That's great. Promise me you'll remember to do the quick fry at the end! It makes all the difference. :) And another great way to eat them is with browned butter and fried sage leaves on top! ~ karen