Leftover Mashed Potato Gnocchi

Leftover Mashed Potato Gnocchi

Ingredients

  • 2 cups cold leftover mashed potatoes
  • 1–1¼ cups all-purpose flour (start with 1 cup)
  • 1 egg, lightly beaten
  • ½ teaspoon salt

For the Sauce

  • ¼ cup Milanese Gremolata Olive Oil
  • 1 large shallot, finely minced
  • 2 cloves garlic, minced
  • ¼ cup white wine or vegetable broth
  • 2 tablespoons butter or extra EVOO (for dairy-free)
  • Salt & pepper, to taste

Optional Finishes

  • Lemon zest
  • Parmesan cheese

Directions

Make the Gnocchi

  1. Break up the cold mashed potatoes with your hands or a fork so they are light and not densely packed.
  2. Add the egg and salt, gently mixing to combine.
  3. Sprinkle in 1 cup of flour and fold until a soft dough forms, adding up to ¼ cup more flour only if the dough feels sticky.
  4. Divide the dough into four pieces.
  5. Roll each piece into a ¾-inch rope and cut into 1-inch gnocchi.
  6. (Optional) Roll each piece over the back of a fork to create ridges.
  7. Set the gnocchi aside on a lightly floured surface.
  8. Bring a large pot of salted water to a boil.

Make the Sauce

  1. Heat the Milanese Gremolata Olive Oil in a skillet over medium heat.
  2. Add the shallot and cook 3–4 minutes, until soft and lightly caramelized.
  3. Add the garlic and cook for about 30 seconds.
  4. Deglaze the pan with white wine or vegetable broth and simmer until reduced by half.
  5. Stir in the butter or additional olive oil and season with salt and pepper.

Cook & Serve

  1. Add the gnocchi to the boiling water and cook until they float, 1–2 minutes.
  2. Remove with a slotted spoon and transfer directly to the skillet.
  3. Toss gently to coat in the sauce.
  4. Serve warm, finished with lemon zest or Parmesan if desired.
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