If you love mashed potatoes and gnocchi, this Leftover Mashed Potato Gnocchi recipe brings the best of both worlds together. It is easy to follow, requires only three ingredients, and tastes better than regular gnocchi.
As a proud potato lover, I always look for new recipes. You cannot name a potato recipe I have never tried. So, when I first heard about this recipe from my mother, I knew I had to learn how to make it.
Leftover Mashed Potato Gnocchi, as the name suggests, is made from leftover mashed potatoes. I love recipes that help me clear out my fridge. If you have made gnocchi before, this will be a walk in the park for you because the steps remain the same, but the taste is ten times better.
However, if you are making it for the first time, don’t worry, I have all the foolproof tips to help you out. Hopefully, this article will answer all your queries, and by the end, you will have a delicious Leftover Mashed Potato Gnocchi waiting for you at your table. So, let’s get started!
Equipment Required
- Bowl: I am using a bowl to mash everything together.
- Wooden Spatula: I am using a wooden spatula to mix everything easily.
- Rolling Pin: I will use a rolling pin to roll the dough and give the gnocchi the proper shape.
- Knife or Pizza Cutter: I cut the dough into gnocchi-shaped bits with a pizza cutter.
Leftover Mashed Potato Gnocchi Ingredients & Substitutions
Note: The ingredients in this recipe serve up to 3 people. You can increase or decrease the quantities for more or fewer portions.
- 330 g (1.5 Cups) Mashed Potato
- 130 g (1 Cup) Plain Flour
- 1 Egg – Whisked
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 10 Minutes | 10 Minutes | 20 Minutes |
How To Make Leftover Mashed Potato Gnocchi At Home
Step 1
Take mashed potatoes in a bowl, add egg and flour. Knead the dough until soft and smooth.
Step 2
Roll out the dough and cut small pieces to prepare Gnocchi.
Step 3
Put the Gnocchi in a pot of boiling water and cook until tender.
Step 4
Once you see the bubbles forming, remove the pan and serve.
Step 5
Finally, garnish it with salt, and the Mashed Potato Gnocchi will be ready.
Expert Tips That I Recommend
- When boiling my gnocchi, I always use a big pan. Even if you are using a small pan, do not overcrowd it.
- Overcrowding with too many gnocchi at once will result in both undercooked and overcooked gnocchi. Also, it will be challenging to flip and manage, so it is best to limit the amount of gnocchi in your pan.
- You can use a gnocchi board to give the gnocchi their traditional shape; however, I use the back of a fork to roll it into the gnocchi shape.
- Since I am using mashed potato leftovers, they can get runny. But you can eye the measurements while adding flour and ensure it is well kneaded until it is soft and bounces back for consistency.
- While rolling the gnocchi dough, I like to dust the surface with flour to make it easier to work with.
- If you use refrigerated mashed potatoes, let them cool at room temperature. This will allow you to mix the flour properly and reduce cooking time.
- If you are worried your Leftover Mashed Potato Gnocchi will be bland, you can add black pepper, nutmeg, cinnamon, or allspice to this recipe.
FAQs About Leftover Mashed Potato Gnocchi Recipe
Nutritional Information Per Serving
One good thing about Leftover Mashed Potato Gnocchi is that it is healthy. Being low in calories, people following a healthy diet can enjoy this quite often. To learn its nutritional value in detail, look at the following:
| Calories | 426 kcal |
| Carbohydrates | 92 g |
| Protein | 12 g |
| Fat | 2 g |
| Saturated Fat | 1 g |
| Polyunsaturated Fat | 0.5 g |
| Monounsaturated Fat | 0.4 g |
| Trans Fat | 0.01 g |
| Cholesterol | 41 mg |
| Sodium | 102 mg |
| Potassium | 956 mg |
| Fiber | 6 g |
| Sugar | 3 g |
| Vitamin A | 68 IU |
| Calcium | 33 mg |
| Iron | 3 mg |
Another good thing about this recipe is that it is entirely soy-free and nut-free. Hence, people following those diets can have it without any restrictions. On the other hand, people following vegan, vegetarian, gluten-free, and keto diets need to make specific changes in the ingredients first.
Recipe Variations For Different Diets
- Vegan: I make Leftover Mashed Potato Gnocchi vegan-style by using Greek yogurt or flaxseed eggs instead of regular eggs.
- Gluten-Free: I know Leftover Mashed Potato Gnocchi is not gluten-free since it uses all-purpose flour. But you can easily make it gluten-free by using almond flour or another gluten-free flour.
Storing & Reheating This Recipe
Storing
- Countertop: Nobody likes cold Leftover Mashed Potato Gnocchi, so I do not leave it on the countertop for more than half an hour. After this, it goes straight into the fridge for storage.
- Refrigeration: I store Leftover Mashed Potato Gnocchi in airtight containers in the fridge for about three days.
- Freezing: You can also freeze your Leftover Mashed Potato Gnocchi. To do this, pack it in airtight containers and store it in the freezer for up to 1-2 months.
Reheating
- Skillet: I like to reheat my leftover mashed potato gnocchi in a skillet to crisp them up slightly. To do this, I add oil or butter to the skillet, then add the leftovers. Then, I gently toss them around until they are warm enough.
- Oven: I use it for a big batch of Leftover Mashed Potato Gnocchi. I preheat my oven to 350 degrees F, add the leftovers to a baking tray, garnish with cheese and herbs, cover it with foil, and bake it for 5-10 minutes. You can also add a few sprays of cooking spray to the baking dish to prevent the gnocchi from drying out.
- Microwave: The microwave is also a good option for reheating gnocchi. I start by placing it in a microwave-friendly bowl. Then, you can cover it with a paper towel and heat it for 20-30 seconds at medium heat.
What To Serve With This Recipe
Now that the Leftover Mashed Potato Gnocchi is ready, you can serve it with a Salad bowl on the side. I also like having it with Garlic or crusty bread on the side.
If you prefer Drinks, have them with coffee, tea, or another refreshing beverage. I suggest having it with Steak, Chicken, or salmon to make it more nutritious. If you want it simple, you can also have it with roasted veggies or corn on the cob.
Printable Version
Leftover Mashed Potato Gnocchi Recipe
Ingredients
- 330 g 1.5 Cups Mashed potato
- 130 g 1 Cups Plain Flour
- 1 Egg – Whisked
Equipment
- Bowl
- Rolling Pin
- Spatula
- Knife or Pizza Cutter
Instructions
- Take mashed potatoes in a bowl, add egg and flour. Knead the dough until soft and smooth.
- Roll out the dough and cut small pieces to prepare Gnocchi.
- Put the Gnocchi in a pot of boiling water and cook until tender.
- Once you see the bubbles forming, remove the pan and serve.
- Finally, garnish it with salt, and the Mashed Potato Gnocchi will be ready.
Notes
- When boiling my gnocchi, I always use a big pan. Even if you are using a small pan, do not overcrowd it.
- Overcrowding with too many gnocchi at once will result in both undercooked and overcooked gnocchi. Also, it will be challenging to flip and manage, so it is best to limit the amount of gnocchi in your pan.
- You can use a gnocchi board to give the gnocchi their traditional shape; however, I use the back of a fork to roll it into the gnocchi shape.
- Since I am using mashed potato leftovers, they can get runny. But you can eye the measurements while adding flour and ensure it is well kneaded until it is soft and bounces back for consistency.
- While rolling the gnocchi dough, I like to dust the surface with flour to make it easier to work with.
- If you use refrigerated mashed potatoes, let them cool at room temperature. This will allow you to mix the flour properly and reduce cooking time.
- If you are worried your Leftover Mashed Potato Gnocchi will be bland, you can add black pepper, nutmeg, cinnamon, or allspice to this recipe.
Nutrition
Did You Make This Recipe ?Tag @thefoodxp on Instagram and Hashtag it #thefoodxp!More Potato Recipes That You Can Try
Conclusion
I have never heard anyone hate Leftover Mashed Potato Gnocchi, and that is because it is impossible to do so. Even the pickiest eaters approve of this recipe. So, if you know a few of them, make them try this out. I am sure you will only get praise on their behalf.
I love this recipe so much that I am excited to hear your opinion. Please share with me how it turned out in the comments below. Also, drop down any doubts you might have, and I will surely get back to you.
Let’s Connect
Follow Us On Our Social Media Platforms
You can subscribe to TheFoodXP to get weekly recipes in your inbox.
If you make this recipe, let us know! Leave a comment, rate it, and tag us in your photos on social media. We would love to share your pictures.
35 min
50 min
15 min
20 min
20 min
45 min
Comments
Be the first to rate this recipe.
No comments yet. Tried this recipe? Be the first to rate it.