This recipe is a smart and satisfying way to use up leftover mashed potatoes. Instead of reheating them, you can turn them into tender, homemade potato dumplings with just a couple of extra ingredients.
Jump to:
From start to finish, you can have a comforting plate of gnocchi on the table in under 30 minutes. It’s a quick-cooking dish that feels special without a lot of effort.
Why You'll Love This Recipe
- <strong>Use cold potatoes:</strong> Cold, firm mashed potatoes are less sticky and absorb less flour, resulting in lighter, more tender gnocchi. <strong>Don’t overwork the dough:</strong> Kneading develops gluten
- For gnocchi, minimal kneading keeps the dumplings soft and pillowy, not tough. <strong>Boil until they float:</strong> When the gnocchi float to the top of the pot, it’s a clear sign they are cooked through and ready to be sauced
Essential Ingredients
- Mashed Potatoes: Use plain, cold mashed potatoes. If your potatoes contain a lot of butter, cream, or milk, you may need to add a bit more flour.
- Flour: All-purpose flour works well here. You can also use ’00’ flour if you have it for an even silkier texture.
- Egg: A large egg acts as a binder, helping the gnocchi hold their shape while cooking.
- Salt: Don’t forget to salt both the dough and the cooking water for the best flavor.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
1. Make the Gnocchi Dough: In a large bowl, mix your cold mashed potatoes with a lightly beaten egg and salt. Add most of the flour and stir until a rough dough forms. Turn it out onto a floured counter and knead gently just until it comes together into a soft ball.
2. Shape the Dumplings: Divide the dough into four sections. Roll each section into a long, even rope about the thickness of your thumb. Use a knife to cut the ropes into small, bite-sized pieces, about one inch long.
3. Cook the Gnocchi: Bring a large pot of generously salted water to a boil. Drop the gnocchi into the water in batches to avoid overcrowding. They will sink at first, then float to the surface as they cook, which takes only a few minutes.
You Must Know
- For the best texture, use cold, relatively dry mashed potatoes
- Potatoes that are too wet will require more flour, which can make the gnocchi dense
- The key to light gnocchi is to use just enough flour to make the dough workable
- The dough should feel soft, not firm like bread dough
- Gnocchi are cooked when they float
- This indicates the egg is fully cooked and the dumplings are ready
- The internal temperature will be well above the safe minimum of 165°F (74°C)
- You can pan-sear the boiled gnocchi in a little butter or olive oil for a crispy exterior before saucing
Serving Ideas
Serve the gnocchi immediately after cooking. They are wonderful tossed with browned butter and sage, a simple tomato sauce, or your favorite pesto.
Storing & Reheating
Store uncooked gnocchi in a single layer on a floured baking sheet in the refrigerator for up to a few hours. For longer storage, freeze them on the baking sheet until solid, then transfer to a freezer bag for up to 2 months. Cook from frozen, adding 1-2 minutes to the boiling time. Cooked gnocchi can be refrigerated for up to 2 days and reheated gently in sauce.
FAQ
Why are my gnocchi heavy or gummy?
This usually happens for two reasons: the dough was overworked, or too much flour was added. Knead the dough just enough for it to come together, and use cold, dry potatoes to minimize the amount of flour needed.
Can I make this recipe with sweet potatoes?
Yes, but you will need to adjust for the higher moisture content. Use cold, baked sweet potato flesh and be prepared to add more flour than the recipe calls for to get a workable dough.
Do I have to add the ridges with a fork?
No, the ridges are optional. They are traditional and help the sauce cling to the gnocchi, but the dumplings will taste just as good without them.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Leftover Mashed Potato Gnocchi
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Transform leftover mashed potatoes into soft, pillowy dumplings, ready in minutes for your favorite sauce.
Ingredients
- 2 cups (450g) cold leftover mashed potatoes
- 1 cup (120g) all-purpose flour, plus more for dusting
- 1 large egg, lightly beaten
- 1/2 teaspoon fine sea salt
Instructions
- In a large bowl, combine the cold mashed potatoes, beaten egg, and salt. Mix with a fork until just combined.
- Add 3/4 cup (90g) of the flour and continue mixing until a shaggy dough begins to form.
- Turn the dough out onto a well-floured surface. Gently knead for about one minute, adding small amounts of the remaining flour as needed, until the dough is smooth and only slightly tacky. Do not overwork it.
- Divide the dough into four equal pieces. Roll each piece into a rope about 3/4-inch (2 cm) thick.
- Use a knife or bench scraper to cut each rope into 1-inch (2.5 cm) pieces. If you like, gently press the back of a fork onto each piece to create ridges for holding sauce.
- Bring a large pot of salted water to a rolling boil.
- Carefully add the gnocchi to the boiling water, working in batches if necessary to not overcrowd the pot. Cook for 3 to 5 minutes.
- The gnocchi are done when they float to the surface. Let them cook for another 30 seconds after they float, then remove them with a slotted spoon.
- Serve immediately with your chosen sauce.
Notes
- For the best texture, use cold, relatively dry mashed potatoes. Potatoes that are too wet will require more flour, which can make the gnocchi dense.
- The key to light gnocchi is to use just enough flour to make the dough workable. The dough should feel soft, not firm like bread dough.
- Gnocchi are cooked when they float. This indicates the egg is fully cooked and the dumplings are ready. The internal temperature will be well above the safe minimum of 165°F (74°C).
- You can pan-sear the boiled gnocchi in a little butter or olive oil for a crispy exterior before saucing.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
