Leftover Mashed Potato Gnocchi

Ingredients

• 250 g (1 cup)leftover mashed potatoes, cold
• 1egg
• 1 pinchsalt
• 125–250 g (1–2 cups), dividedplain flour, plus extra for dusting if needed

Instructions

1. 1

   Mix the base

   Put the mashed potatoes, egg and a pinch of salt in a large mixing bowl.

2. 2

   Make the dough

   Stir in 30 g (¼ cup) of the flour. Add more flour in 30 g (¼-cup) increments, mixing gently, until the dough is soft and pliable but not sticky; you may need around 125 g (1 cup) in total, but the amount depends on the potatoes. Use a spoon or spatula at first, then your hands to finish mixing. Avoid kneading or overworking the dough, which can make the gnocchi chewy.

3. 3

   Prepare the trays

   Lightly flour a large chopping board and a baking tray or large plate.

4. 4

   Roll the dough

   Cut the dough into four or five sections. Place one section on the board and gently roll it into a long rope just under 2.5 cm (1 inch) thick. Dust with a little extra flour if it becomes sticky.

5. 5

   Cut the gnocchi

   Cut the rope into pieces about 2.5 cm (1 inch) long and move them to the floured tray. Repeat with the remaining dough. If you like, roll each piece over a gnocchi board or the tines of a fork to make ridges.

6. 6

   Boil the water

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

7. 7

   Cook and serve

   Carefully add the gnocchi to the boiling water and stir gently. Cook for 2–3 minutes, until they float to the surface. Drain and toss with your favourite sauce.

What is potato gnocchi?

Gnocchi are small Italian dumplings, commonly made with potato and flour. This version puts leftover mashed potatoes to work, with egg helping bind the dough.

The key is to add only as much flour as the potatoes need. That keeps the dumplings tender while making the dough manageable to roll and cut.

Nutrition and macros by portion

The nutrition label shows one serving as written: 305 calories, 9g protein, 57g carbs, 4g fat.

Most of the carbohydrates come from the mashed potatoes and flour, while the egg and potato contribute some protein. The egg and any added richness in the leftover mash provide most of the fat; serve with vegetables or salad to round out the plate.

Choosing the potatoes and flour

Mashed potatoes: cold leftovers are convenient, but their moisture and richness vary depending on how they were made. That is why the recipe gives a range for the flour rather than one fixed amount.

Flour: plain flour is added gradually. Stop once the dough is soft and pliable, and use a little extra only to prevent sticking while shaping.

Getting the dough right

First addition: stir in the initial 30 g (¼ cup) of flour with a spoon or spatula. Add the rest in small increments so you can judge the texture as it changes.

Gentle mixing: use your hands to bring the dough together, but do not knead it extensively. Too much handling can leave the cooked gnocchi chewy or gummy.

Shaping the dumplings

Sections: divide the dough into four or five pieces so each is easier to roll. Work with one piece at a time and keep the rest nearby.

Ropes and cuts: roll each piece just under 2.5 cm (1 inch) thick, then cut it into pieces about 2.5 cm (1 inch) long. A fork or gnocchi board can add ridges, but plain pieces cook just as well.

How to tell when they are cooked

Boiling water: add the dumplings carefully and give them a gentle stir to help prevent sticking. Avoid vigorous stirring, which can damage their soft shape.

Doneness: cook for 2–3 minutes, watching for the gnocchi to float to the surface. Drain them once they rise, then toss with sauce.

Sauces and serving ideas

Simple pairing: toss the drained gnocchi with your favourite sauce while they are still hot so the pieces are coated. A sauce that clings well makes an easy finish.

Balanced plate: serve the gnocchi alongside vegetables or a salad. This adds variety and freshness to a meal built around potato and flour.

Recipe notes & tips

• Keep the mashed potatoes cold, as specified, when you start mixing.
• Add flour gradually because different batches of mashed potatoes need different amounts.
• Use a light dusting of flour on the board and tray to reduce sticking.
• Roll the dough gently and avoid pressing it firmly into shape.
• Cook the gnocchi in batches if your pan is crowded, so they can float freely.

Variations

• Add ridges: roll each piece over a fork or gnocchi board before boiling.
• Change the sauce: toss the cooked gnocchi with any sauce you enjoy.
• Keep them plain: skip ridges for a quicker shaping option.
• Adjust the flour: use less or more within the stated range to suit your mash.
• Make smaller pieces: cut shorter dumplings and watch for them to float during cooking.

Common mistakes to avoid

• Adding all the flour at once: add it in small increments so the dough does not become too firm.
• Overworking the dough: mix only until it is soft and pliable to help avoid chewy gnocchi.
• Using a sticky board: dust the board and tray lightly with flour before shaping.
• Rolling too firmly: handle the dough gently to keep the dumplings tender.
• Boiling for too long: remove the gnocchi once they float, after about 2–3 minutes.

How to store

Store uncooked gnocchi in a single layer on a lightly floured tray, covered, in the fridge and cook within a day. Cooked leftovers can be refrigerated in an airtight container for up to 3 days; reheat gently in a pan with sauce until hot.

Frequently asked questions