Description
Transform leftover mashed potatoes into soft, pillowy dumplings, ready in minutes for your favorite sauce.
Ingredients
Scale
- 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