Quick Leftover Mashed Potatoes Gnocchi

We’ve all been there – staring at a container of leftover mashed potatoes in the fridge, wondering what to do with them besides the usual reheat and serve. After all, mashed potatoes are rarely as good the next day, and sometimes you just want something different than the same old side dish you had the night before.

Luckily, these homemade mashed potato gnocchi check all the boxes: they’re easy to make, taste way better than plain leftovers, and give those extra spuds a whole new life as a cozy Italian-style pasta that the whole family will love.

What Kind of Mashed Potatoes Should I Use?

Any leftover mashed potatoes will work for gnocchi, but the drier and fluffier your mashed potatoes are, the less flour you’ll need to add. Regular russet or Yukon Gold mashed potatoes tend to work best, especially if they were made with minimal liquid and butter. If your mashed potatoes are very creamy or wet (like those made with lots of milk or cream), you might need to add more flour to achieve the right consistency. Just make sure your leftover mashed potatoes don’t have any chunky add-ins like garlic pieces or bacon bits, as these can make it harder to form smooth gnocchi. A good test is if you can form the cold mashed potatoes into a ball – if they’re too sticky or loose, you’ll definitely need more flour in your dough.

Options for Substitutions

Making gnocchi with leftover mashed potatoes is super smart, and you’ve got some options for switching things up:

• Mashed potatoes: While regular mashed potatoes are ideal, you can use any leftover potato mix – even ones with butter and milk already added. Just note that if your mashed potatoes are very wet or have lots of add-ins like cheese or garlic, you might need extra flour to get the right consistency.
• All-purpose flour: You can swap in gluten-free flour blend (look for one with xanthan gum) if you need to avoid gluten. Rice flour also works, but you’ll need to add a bit of tapioca starch (about 2 tablespoons per cup) to help bind everything together.
• Egg: For a vegan version, try using 3 tablespoons of aquafaba (the liquid from canned chickpeas) or a commercial egg replacer. Just keep in mind that the texture might be slightly different.
• Salt: If your mashed potatoes are already well-seasoned, you can skip the extra salt. Taste the mixture before adding more.

Watch Out for These Mistakes While Cooking

The biggest challenge when making gnocchi from leftover mashed potatoes is getting the right dough consistency – adding too much flour will make them dense and heavy, while too little flour will cause them to fall apart in the boiling water. Start by adding flour gradually, about 1/4 cup at a time, until the dough just comes together and isn’t sticky anymore.

Another common mistake is overworking the dough, which activates too much gluten and results in tough, chewy gnocchi – mix and knead just until the ingredients are combined and the dough feels smooth. When cooking, avoid overcrowding the pot as the gnocchi need space to float freely – they’re done about 30 seconds after they rise to the surface.

For the best texture, make sure your mashed potatoes aren’t too wet or loaded with butter and milk, as this will require more flour and lead to heavier gnocchi – cold, plain mashed potatoes work best for this recipe.

What to Serve With Gnocchi?

These pillowy potato gnocchi are perfect with both light and rich sauces, making them super flexible for different meals! A classic brown butter and sage sauce is probably the easiest way to go – just melt some butter in a pan until it’s golden, toss in fresh sage leaves, and pour it over your gnocchi. For a cozy dinner, try them with a simple marinara sauce and a sprinkle of parmesan cheese, or go all out with a creamy mushroom sauce. I like to serve a light side salad with arugula and lemon dressing to balance out the meal, or some roasted broccoli if I’m craving extra veggies.

Storage Instructions

Keep Fresh: Your homemade gnocchi can hang out in an airtight container in the fridge for up to 3 days. If you haven’t cooked them yet, dust the raw gnocchi with a bit of flour and spread them on a baking sheet – they’ll stay good in the fridge overnight.

Freeze: These little potato dumplings are perfect for freezing! Place uncooked gnocchi on a flour-dusted baking sheet, freeze until solid (about 2-3 hours), then transfer to a freezer bag. They’ll keep for up to 2 months. No need to thaw before cooking – just pop them straight into boiling water.

Make Ahead: Gnocchi is great for meal prep! You can make a big batch and freeze portions for later. Once cooked, they’re best enjoyed right away, but you can also toss leftover cooked gnocchi with a bit of olive oil and store them in the fridge – just give them a quick pan-fry to crisp them up when you’re ready to eat.

Preparation Time	15-30 minutes
Cooking Time	10-15 minutes
Total Time	25-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 350-400
• Protein: 10-12 g
• Fat: 5-7 g
• Carbohydrates: 65-75 g

Ingredients

• 1 cup cold mashed potatoes (leftovers work great)
• 1 egg
• 1 pinch of salt
• 1 to 2 cups all-purpose flour, use as required

Step 1: Prepare Gnocchi Dough

In a large mixing bowl, combine mashed potatoes, an egg, and a pinch of salt.

Add 1/4 cup of flour to the bowl and gently stir to combine.

The amount of flour you will need varies and may be around 1 cup to achieve the desired gnocchi consistency.

It is recommended to add flour 1/4 cup at a time until the dough is soft, pliable, and not sticky.

Use a spoon or spatula for the initial mixing, then switch to using your hands.

Be careful not to overwork the dough to avoid chewy, gummy gnocchi.

Step 2: Shape the Dough

Lightly flour a large cutting board and a sheet pan or large plate to prevent sticking.

Use a knife to divide the gnocchi dough into 4 or 5 sections.

Take one section and roll it out on the floured cutting board using your hands to form a long rope, a little less than 1″ thick.

Dust with extra flour if the dough becomes sticky.

Repeat this with each section of dough.

Step 3: Cut Gnocchi Pieces

After forming each rope, use a knife to cut the dough into 1″ pieces; these are your gnocchi.

Transfer the cut gnocchi to the lightly floured sheet pan.

Repeat with the remaining dough sections.

If desired, roll each piece across a gnocchi board or the tines of a fork to create ridges for texture.

Step 4: Cook the Gnocchi

Bring a large pot of water to a boil and add a generous pinch or two of salt.

Carefully add the gnocchi to the boiling water and give them a gentle stir.

Cook them for 2-3 minutes until they float to the top of the water, indicating they are done.

Drain the gnocchi thoroughly.

Step 5: Toss with Sauce and Serve

Once drained, toss your homemade gnocchi with your favorite sauce.

Serve immediately and enjoy the delicious, homemade gnocchi with your choice of toppings or garnishes.