Mashed Potato Gnocchi

About this recipe:

Gnocchi are small dumplings made from potato, semolina, or flour, usually served with a sauce, but my personal favorite are the pan fried crispy gnocchi with herbs, oil and parmesan.  But, most importantly, you should try gnocchi because it is delicious and a true example of what makes Italian cuisine so popular. My mashed potato gnocchi recipe is an easy and delicious way to bring some Italian cuisine into your kitchen.

Now I hope no Italian grandmothers come on here and crucify me. I truly admire the dedication and culture behind Italian cuisine, especially pasta. My gnocchi is inspired by traditional gnocchi but it is not traditional at all. Mashed potatoes have butter and cream in them which is not part of authentic potato gnocchi. However they still make pretty delicious pasta and are a great way of using up and revamping old leftovers. I have two picky eaters and they hate leftovers so this is a great way to trick them into eating some!

The most important factor is to make sure the mashed potatoes you are using aren’t too thin. It will require a lot more flour to make a workable dough and that will make them bland and tough. My browned butter mashed potatoes actually make a great base for these gnocchi! You can check that recipe out here: Brown Butter Mashed Potatoes

Step by step:

It is important to make sure your leftover mashed potatoes are thick and smooth. If they are too runny you won’t be able to form a workable dough.

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 (1/2 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! If the dough is still too sticky to handle or roll out you’ll need more flour, add it in a tablespoon at a time. Too much flour and your dough will be tough and dense.

Divide your dough into 4 workable pieces. Roll the dough out into a long rope, until it’s around 3/4 inches in diameter. Using your pastry cutter or a knife, cut the rope into 3/4 inch wide pieces.

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 may take some trial and error, or you could also get a gnocchi board. 

Now they are ready to be used in any of your favorite gnocchi recipes. Just boil and toss in sauce or pan fry and make them nice and crispy!

Mashed Potato Gnocchi Video Tutorial

pan fried mashed potato gnocchi with sausage

Mashed Potato Gnocchi

Megan Lowery
This is a great way to use leftover mashed potatoes! Turn your leftovers into a delicious pasta!
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Italian
Servings 4 servings

Ingredients
  

  • 2 cups cold mashed potatoes
  • 1 cup flour
  • 1 egg, beaten
  • 3/4 teaspoon salt

Instructions
 

  • It is important to make sure your leftover mashed potatoes are thick and smooth. If they are too runny you won’t be able to form a workable dough.
  • 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 (1/2 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! If the dough is still too sticky to handle or roll out you’ll need more flour, add it in a tablespoon at a time. Too much flour and your dough will be tough and dense.
  • Divide your dough into 4 workable pieces. Roll the dough out into a long rope, until it’s around 3/4 inches in diameter. Using your pastry cutter or a knife, cut the rope into 3/4 inch wide pieces.
  • 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 may take some trial and error, or you could also get a gnocchi board.
  • Now they are ready to be used in any of your favorite gnocchi recipes. Just boil and toss in sauce or pan fry and make them nice and crispy!
Keyword dinner, gnocchi, italian, leftovers, maincourse, potato, recipe