· recipe ·
Leftover Mashed Potato Gnocchi
Milk, butter, and salt already in leftover mash affect the dough, so use a plain home-style mash with a firm, spoonable texture.
Time and servings
- Prep
- 45 min
- Cook
- 20 min
- Total
- 65 min
- Servings
- 4
Nutrition per serving
- Calories
- about 560
- Protein
- 14 g
- Fat
- 27 g
- Carbs
- 63 g
Assess the cold mash
Use mashed potatoes that were chilled promptly after their original meal and are still within the 3-to-4-day refrigerated leftover window. Weigh them cold; a pourable or heavily sauced mash is not suitable for this formula.
Loosen the mash
Press the cold mash through a potato ricer or work it briefly with a potato masher until no firm chilled lumps remain. Do not beat air into it.
Mix the leftover-mash dough
Fold in the egg yolk, 1/2 tsp3 g of the salt, and the flour just until the dough is cohesive. The butter and milk already present in the mash are part of this formula, so do not add more liquid.
Roll and cut the dough
Divide the dough, roll each portion into an even rope on a lightly floured surface, and cut the ropes into bite-size pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Prepare the finish
Finely grate the Parmesan and keep it beside the stove with the butter and black pepper.
Heat the cooking water
Bring 3 quarts3 liters of water to a gentle boil and add 1 1/2 tsp9 g of the salt.
Melt the butter
While the water heats, melt the butter over medium-low heat and stir in the black pepper.
Poach the gnocchi
Lower in the shaped gnocchi and lift them out as soon as they float, allowing excess water to drain.
Coat with butter and Parmesan
Turn the hot gnocchi through the melted butter without browning them. Remove from the heat, add the Parmesan, and serve while soft.
