Published: · Modified: by Jessie · This post may contain affiliate links; if you buy something we'll earn a commission at no cost to you.
Jump to Recipe
Wondering what to do with leftover mashed potatoes? This easy homemade potato gnocchi is light, pillowy, and ready in 20 minutes! With how-to video. Vegetarian.
this recipe
Earlier this week, we walked throughGuide to perfect Mashed Potatoes and our Ultimate Fluffy Mashed Potatoes recipe!
Today, we're talking LEFTOVERS. Specifically, we're talking about these gnocchi made from leftover mashed potatoes (*cue happy dance*).
These homemade gnocchi are soft, pillow-y, and - most importantly - a way to use any leftover mashed potato without just, y'know, reheating old mashed potatoes a million times(shoutout to all my leftover haters!! I GOT YOU).
Traditional gnocchi, of course, is not made with buttery, creamy mashed potatoes (click here if you're looking for an authentic Italian gnocchi recipe!)
But when you're up to your eyeballs in leftovers (looking at you, Thanksgiving) and sick of eating the same reheated thing over.and.over.and.over again, making mashed potato gnocchi with your leftovers is a quick and delicious way to mix things up.
Some things to know about this gnocchi:
You only need THREE ingredients: flour, an egg, and your leftover mashed potatoes.
This recipe is more about technique than anything - the amount of flour you need will vary depending on the consistency of your mashed potatoes. Be sure to read all of the recipe notes for best results!
How to freeze gnocchi
These gnocchi freeze VERY well!
Line a baking sheet with a nonstick baking mat and lay gnocchi out in a single layer. Freeze for 2-3 hours, then throw the frozen gnocchi in an airtight container (I love my reusable Stasher Bag!) for up to 3 months.
When you're ready to eat, drop the frozen gnocchi directly into boiling water to cook.
How to serve gnocchi
These gnocchi are equally delicious with a hearty sauce (think red wine braised short ribs, creamy mushroom gnocchi, parmesan spinach gnocchi alfredo, or a perfect mac and cheese sauce) or served simply with some melted butter, herbs, and parmesan (which is what we did for these photos!)
Need some recipe inspo? See 10 of ourbest ways to use gnocchi →
You can roll your gnocco over a gnocchi board or the tines of a fork if you're looking for some nice ridges to help you sop up extra sauce. I usually make these as part of a quick, clean-out-the-fridge dinner, so I generally skip that step in the interest of time (#lazy).
Whichever way you sauce 'em, these leftover mashed potatoes gnocchi are sure to be a hit - even with proud members of the "I hate leftovers" club.
VIDEO: HOW TO MAKE GNOCCHI WITH LEFTOVER MASHED POTATOES
Leftover Mashed Potato Gnocchi
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 21 reviews
- Author: Jessie
- Prep Time: 15 mins
- Cook Time: 5 mins
- Total Time: 20 minutes
- Yield: Serves 2-4 1x
- Category: Entree
- Cuisine: Italian
- Diet: Vegetarian
Description
An easy homemade gnocchi recipe made with leftover mashed potatoes.
Ingredients
Scale
- 1 cup leftover mashed potatoes (cold and straight out of the fridge is fine!)
- 1 egg
- 1 pinch salt
- 1-2 cups all-purpose flour, divided (you may not need it all)
Don't forget to read the recipe notes before you start - they'll help you make the best gnocchi possible!
Instructions
- Add mashed potatoes, egg, and a pinch of salt to a large mixing bowl.
- Add ¼ cup of flour to the bowl and gently stir to combine. The amount of flour you need will vary based on your mashed potato recipe - I find I usually need around 1 cup to get a gnocchi consistency I like. I recommend adding flour ¼ cup at a time until the dough feels right. You can mix the first bit of flour in with a spoon or spatula, but after that it's helpful to use your hands to finish mixing. When the dough is ready, it should be soft and pliable, but not sticky. Avoid overworking the dough - this can cause chewy, gummy gnocchi.
- Lightly flour a large cutting board and a sheet pan or large plate.
- Use a knife to divide gnocchi dough into 4 or 5 sections. Place one section of dough on the cutting board and use your hands to gently roll it into a long rope, a little less than 1" thick. If the dough gets sticky as you roll it, dust it with some extra flour.
- Use a knife to cut the rope of dough into 1" pieces - these are your gnocchi! Transfer the cut gnocchi to your lightly floured sheet pan and repeat the rolling and cutting process with the remaining dough. If you'd like, you can roll each gnocco across a gnocchi board or the tines of a fork to form ridges (see recipe notes).
- Bring a large pot of water to a boil and add a generous pinch or two of salt.
- Carefully add gnocchi to boiling water give them a gentle stir. Cook for 2-3 minutes until gnocchi float to the top of the water. Drain and toss with your favorite sauce.
For the sauce: For these photos, I melted 4 Tablespoons of unsalted butter in a skillet with fresh rosemary, basil, salt, and pepper, then tossed it with the gnocchi and a splash of the gnocchi's cooking water. The gnocchi are topped with shaved parmesan, an extra dusting of fresh ground black pepper, and fresh basil. I also love these gnocchi with tomato sauce, browned butter and sage, garlic alfredo, or my parmesan spinach gnocchi recipe!
Notes
A note about potatoes:I've tested this gnocchi with a variety of different mashed potatoes - it's worked fine whether your potatoes are riced, mashed with lumps, peeled, or with some skins. (For more on mashing techniques, check out Mashed Potatoes 101!)
The key is in the technique here- your instincts matter a whole lot more than the ingredients list.Some general tips for success:
- Work the potatoes as little as possible. Overmixed/overworked potatoes can get gummy and gluey, resulting in dense gnocchi, so fold things together as gently as possible.
- When the dough has enough flour worked in, it should feel soft but not sticky and relatively light. If the dough starts to feel sticky as you're rolling it out, dust it with a bit more flour.
- Start with good mashed potatoes. If your leftover mashed potatoes are dense or gummy, your gnocchi will be, too. I find I prefer these gnocchi made with light and fluffy mashed potatoes (rather than thick, runnier potatoes). For tips on how to make the best mashed potatoes, start with Mashed Potatoes 101 and my Ultimate Mashed Potatoes recipe.
Leave out or reduce the egg if you like -the egg can make your gnocchi a little denser, so feel free to adjust if you're worried about your gnocchi being too heavy.I like using a whole egg because it's just easier (I hate having a leftover half-egg to deal with) but you can reduce the egg. Use just an egg yolk, or whisk an egg together and add just half to the gnocchi. You can leave the egg out entirely, but I find it's a useful binding agent that helps the dough come together with less kneading. No egg also means you'll need less flour, so keep an eye on your dough.
To form ridges on the gnocchi, roll the cut gnocchi pillows over a gnocchi board or down the tines of a fork. The ridges help the gnocchi collect plenty of sauce, and they give them a nice textured look. When I'm in a hurry, I don't bother with this extra step (the gnocchi in these photos were just rolled out, cut, and boiled!)
Authentic Italian Gnocchi are exceptionally light and airy, usually made with riced potatoes. Because we're starting with prepared mashed potatoes, these gnocchi may naturally be a bit heavier (although I find that with a bit of practice, these gnocchi are still quite light). If you're looking for an authentic, just-like-Grandma-made Italian gnocchi recipe, try something like this. But if you just have some leftover mashed potatoes you want to repurpose, I think you'll be more than happy with the ease and texture of this recipe.
To freeze these gnocchi, line a baking sheet with a nonstick baking mat(you could also use waxed paper) and lay gnocchi out in a single layer. Freeze for 2-3 hours, then throw the frozen gnocchi in an airtight container (I use my reusable Stasher Bag!) for up to 3 months. To cook, drop frozen gnocchi directly into boiling water and cook for 4-5 minutes until gnocchi float to the top of the water.
Nutrition
- Serving Size:
- Calories: 305
- Sugar: 1 g
- Sodium: 766.8 mg
- Fat: 4 g
- Carbohydrates: 56.6 g
- Protein: 9 g
- Cholesterol: 52.3 mg
More Easy Weeknight Pasta Recipes
- 8 Easy Orzo Recipes for Delicious Weeknight Dinners
- Creamy Harissa Tomato Pasta with Kale
- Creamy Lemon Pasta with Peas and Bacon
- 10 Easy Gnocchi Recipes for Weeknights
I'm Jessie, and I like to talk about food. Tag your recipes #LifeAsAStrawberry on social media to share your creations! Learn about our team!
Reader Interactions
Discussion
Em Gill
This was so easy! I froze them after I made them with leftover potatoes from thanksgiving. Took them out tonight and cooked from frozen. They are divine. Made them with the Food 52 vodka sauce (it’s super easy, I highly recommend). I’ll be making these gnocchi again and again.
Reply
Team Life As A Strawberry
Great idea to get the most out of your leftovers by making and freezing! We're so happy you enjoyed them!
Reply
Kristen Lasserre
I had about a cup of left over mashed potatoes I needed to use up and ran across this recipe. I never knew gnocchi was so easy to make! My husband and I enjoyed this with a little bit of fresh garlic and butter and bit of left over Rao marinara. It was great! Thanks for the easy recipe!!!
Reply
Team Life As A Strawberry
WAHOO! So happy to hear you enjoyed it!
Reply
Brandy
I used my leftover Thanksgiving mash; it also had some gravy mixed in already, so I didn't use an egg. They still came out nice and soft. I added them to some leftover green beans and ham to maximize using up more of the leftovers. This will definitely be used again for the future since I can make extra to store for another day!
Reply
Team Life As A Strawberry
WAHOO! We're so glad this recipe is a new favorite!
Reply
Debbie
They turned out fabulous! Thank you for the recipe!!!! My husband doesn’t eat them but I’m Italian and I love them, so to be able to make and freeze them is awesome. Haven’t found a restaurant near us that makes.them..
Reply
Team Life As A Strawberry
WAHOO! We're so happy you're able to enjoy these gnocchi AND keep a stash in the freezer!
Reply
Sandy
Just making these. I'm a bit worried though. Had to make extra mash, which was relatively warm. My dough is very soft, difficult to roll, and I suspect i may have overworked just a bit. Wish me luck!
Reply
Team Life As A Strawberry
Would love to hear how they turned out!
Reply
Jessica Holmes
Mined turned out awesome, ugly and Mal formed because I to am lazy but very soft and fluffy.
Reply
Team Life As A Strawberry
We're SO happy you loved this recipe!
Reply
Kevin
So.. first I’ll admit I didn’t watch the video first.
And although I can pretty much guess that my issue was a combo of a little too much flour and overworking… so they were pretty dense. HOWEVER!!!! After boiling, I fried them up quick with some green beans and bacon… the texture and flavor brought me back to a childhood favorite (Green Beans and Spaetzle)… so I’m a happy camper either way and will definitely try again👍Reply
Team Life As A Strawberry
Thanks, Kevin! We love the addition of green beans and bacon!
Reply
Agatha
Wish I had watched the video first. I didn't really get mine to roll into ropes--probably for fear of overmixing I undermixed--but I gently pressed them into a rope-like shape on the board, and cut into pieces. It was the first time I had made and I think they turned out pretty well. Very light . . . at least for something that's made of flour and potatoes. And well received at dinner. I wonder if cake flour would make them yet lighter?
Reply
Team Life As A Strawberry
We're so glad to hear you enjoyed making your first gnocchi! We like to make the gnocchi with the all-purpose flour we always have on hand, but it's a great base recipe to experiment with your favorite flours and flavors!
Reply
Kevin
Really wanting to make thiw with our leftovers, but we mixed really finely diced sausage, corn, and onion to our mashed potatoes! Is this a brilliant idea in the making?! Or would the chunky ingredients destroy the gnocchi? Thanks for all the notes/tips!!
Reply
Team Life As A Strawberry
Hi Kevin! We haven't tested this gnocchi recipe with other components mixed into the dough, but we think it will work! You can always add another egg to help it all stick together if they're too delicate. If it's too hard to roll and cut the gnocchi because of the added ingredients, you can also mix the dough and then drop it into boiling water like a dumpling!
Reply
Kris
Made them tonight and they were terrific! I've never made gnocchi before but had a lot of leftover mashed potatoes from Easter dinner. Tossed with a brown butter fresh sage sauce! Will definitely make again. Thank you!
Reply
Team Life As A Strawberry
YIPPEE! We love the combination of brown butter and sage with gnocchi!
Reply
Andrea
Question! How far ahead of dinner could I make these without freezing? These are on regular rotation at our house by request of my three young boys, wondering if I could make them earlier in the day to reduce the dinner time chaos when I’m in a fresh batch 🙂
Reply
Team Life As A Strawberry
Great thinking, Andrea! If you make them in the morning you can refrigerate them until dinner! Keep them lightly covered in the fridge (in a single layer on a plate or baking sheet dusted with flour) until dinnertime.
Reply
Heather
Made these tonight using a gluten free flour blend. I think I may have ended up only using a half a cup of the flour. They turned out great! I’ve never made gnocchi before and it was a great way to use the leftover mashed potatoes. After I cooked them I tossed them with leftover ham and peas in an Alfredo sauce. Super easy. Thanks for the recipe!
Reply
Team Life As A Strawberry
We're SO happy to hear that you loved it!
Reply
Kathleen Lambert
My mother used to make gnocchi for us and served it with spaghetti sauce - yummy. She let the potatoes sit for a bit between steps - rather than using a fork, she took each pillow, held it in the fingers of her right hand and pulled it down through a four sided cheese grater. This left the gnocchi kind of folded over itself with impressions all around. She also boiled the gnocchi, but made sure they rose once or so in the water. We couldn't eat many because they filled us so, but we loved them -the ones in grocery stores are awful ---Miss my mom.....
Reply
Jacquie
SOOOO GOOD! Thank for you for this recipe !!
Reply
Em
I easily made a double batch so that I had some to freeze. These gnocchi were delicious and lighter than many premade frozen varieties!
Reply
Peter
They come out a tad heavier than when I push a fresh cooked potato through a ricer. But they are still way better than anything from a store or restaurant. Thanks!
Reply
Team Life As A Strawberry
We're SO glad to hear you enjoyed them!
Reply
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
« Older Comments
