Homemade Gnocchi from Leftover Mashed Potatoes
Homemade Gnocchi from Leftover Mashed Potatoes
Ingredients
For the Gnocchi
- 1 cup mashed potatoes, leftover, cold
- 1 egg yolk
- 1/2 cup all-purpose flour, plus more as needed for dusting
For Cooking and Serving
- 1 tablespoon salt, for boiling water, plus more to taste
- 4 tablespoons unsalted butter
- 8 fresh sage leaves
Instructions
- 1
On a clean, lightly floured surface (such as a silicone baking mat or countertop), place the 1 cup of cold mashed potatoes. Create a well in the center of the mashed potatoes.
⏱️ 2 min
- 2
Carefully place the egg yolk into the well. Sprinkle the 1/2 cup of all-purpose flour evenly over the mashed potatoes and egg yolk.
⏱️ 2 min
- 3
Using a bench scraper or spatula, begin to gently incorporate the ingredients. Continue mixing and lightly folding the dough until a soft, slightly tacky dough forms. Avoid overworking the dough, as this can make the gnocchi tough. If the dough is too sticky, add a very small amount of additional flour, 1 tablespoon at a time, until it's manageable.
⏱️ 5 min
- 4
Divide the gnocchi dough into four equal portions. Take one portion and, on a lightly floured surface, roll it into a long rope, approximately 1/2 inch thick.
⏱️ 5 min
- 5
Using the bench scraper or a knife, cut the rope into individual 1/2-inch pieces. Repeat this process with the remaining three dough portions.
⏱️ 5 min
- 6
Optional: For traditional gnocchi with ridges, gently roll each cut piece over a gnocchi board or the back of a fork. This creates grooves that help hold sauce.
⏱️ 3 min
- 7
Bring a large pot of water to a rolling boil over high heat. Add 1 tablespoon of salt to the boiling water.
⏱️ 5 min•🌡️ 212
- 8
Carefully add the gnocchi to the boiling water in batches to avoid overcrowding the pot. Cook for just a few minutes, removing them with a slotted spoon as soon as they float to the surface. They will be tender and cooked through.
⏱️ 3 min•🌡️ 212
- 9
While the gnocchi are cooking, melt the 4 tablespoons of unsalted butter in a large skillet over medium heat. Add the fresh sage leaves to the melting butter. Cook until the butter begins to brown and the sage leaves become crispy and fragrant, about 3-5 minutes.
⏱️ 5 min
- 10
Once cooked, transfer the drained gnocchi directly into the skillet with the brown butter and sage. Sauté the gnocchi for 2-3 minutes, tossing gently, until they are lightly browned and slightly crispy on the outside.
⏱️ 3 min
- 11
Serve the homemade gnocchi immediately, perhaps alongside pan-seared salmon and green beans, or with your favorite sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Gnocchi from Leftover Mashed Potatoes
Ingredients
For the Gnocchi
- 1 cup mashed potatoes, leftover, cold
- 1 egg yolk
- 1/2 cup all-purpose flour, plus more as needed for dusting
For Cooking and Serving
- 1 tablespoon salt, for boiling water, plus more to taste
- 4 tablespoons unsalted butter
- 8 fresh sage leaves
Instructions
- 1
On a clean, lightly floured surface (such as a silicone baking mat or countertop), place the 1 cup of cold mashed potatoes. Create a well in the center of the mashed potatoes.
⏱️ 2 min - 2
Carefully place the egg yolk into the well. Sprinkle the 1/2 cup of all-purpose flour evenly over the mashed potatoes and egg yolk.
⏱️ 2 min - 3
Using a bench scraper or spatula, begin to gently incorporate the ingredients. Continue mixing and lightly folding the dough until a soft, slightly tacky dough forms. Avoid overworking the dough, as this can make the gnocchi tough. If the dough is too sticky, add a very small amount of additional flour, 1 tablespoon at a time, until it's manageable.
⏱️ 5 min - 4
Divide the gnocchi dough into four equal portions. Take one portion and, on a lightly floured surface, roll it into a long rope, approximately 1/2 inch thick.
⏱️ 5 min - 5
Using the bench scraper or a knife, cut the rope into individual 1/2-inch pieces. Repeat this process with the remaining three dough portions.
⏱️ 5 min - 6
Optional: For traditional gnocchi with ridges, gently roll each cut piece over a gnocchi board or the back of a fork. This creates grooves that help hold sauce.
⏱️ 3 min - 7
Bring a large pot of water to a rolling boil over high heat. Add 1 tablespoon of salt to the boiling water.
⏱️ 5 min•🌡️ 212 - 8
Carefully add the gnocchi to the boiling water in batches to avoid overcrowding the pot. Cook for just a few minutes, removing them with a slotted spoon as soon as they float to the surface. They will be tender and cooked through.
⏱️ 3 min•🌡️ 212 - 9
While the gnocchi are cooking, melt the 4 tablespoons of unsalted butter in a large skillet over medium heat. Add the fresh sage leaves to the melting butter. Cook until the butter begins to brown and the sage leaves become crispy and fragrant, about 3-5 minutes.
⏱️ 5 min - 10
Once cooked, transfer the drained gnocchi directly into the skillet with the brown butter and sage. Sauté the gnocchi for 2-3 minutes, tossing gently, until they are lightly browned and slightly crispy on the outside.
⏱️ 3 min - 11
Serve the homemade gnocchi immediately, perhaps alongside pan-seared salmon and green beans, or with your favorite sauce.
⏱️ 1 min