Leftover Mashed Potato Gnocchi Recipe
Give leftovers new life by turning leftover potatoes from Thanksgiving dinner into a delicious and satisfying dish with this easy mashed potato gnocchi recipe! These gnocchi are made with just a handful of ingredients you likely already have, making them super easy.
Why You’ll Love Leftover Mashed Potato Gnocchi
This homemade gnocchi is simple, comforting, and versatile. It’s also an easy way to reduce food waste from Thanksgiving leftovers. Unlike the premade options you’ll find at grocery stores, this gnocchi is beginner-friendly, requiring just a clean countertop and your hands – and it tastes even better the next day. If you’re new to dough-making, it’s as simple as mixing and rolling, making it an excellent introduction to pasta-making (or try my pizza dough recipe for another approachable option).
This gnocchi is also easily customizable for dietary needs – gluten-free flour works beautifully, and pairing it with my basil parsley pesto makes it a meal everyone can enjoy. Best of all, uncooked gnocchi freeze well, making it perfect for meal prep and saving time on busy nights! Whether you’re serving gnocchi for a cozy dinner or keeping some on hand for quick meals, this recipe delivers on flavor, ease, and versatility. It’s bound to become a favorite in your rotation.
Whether you’re a new cook or a seasoned pro, this step-by-step recipe will help you create gnocchi that is light, flavorful, and perfect for pairing with your favorite sauces or just melted butter! Say goodbye to food waste and hello to an elevated comfort meal that the whole family will love!
Ingredients You’ll Need
- Leftover mashed potatoes: These are the base of the gnocchi, providing moisture and structure. Any smooth mashed potato, even sweet potatoes, can work here.
- Egg yolks: Add richness and help bind the dough. A flaxseed egg or 2 tablespoons of Greek yogurt can work in a pinch.
- All-purpose flour or gluten-free all-purpose flour: Acts as the primary binding agent for a smooth dough, creating structure. Gluten-free flour is a great alternative for those avoiding gluten.
- Nutmeg: Adds a warm, subtle flavor that enhances the overall taste. Cinnamon or allspice can be used for a different flavor profile.
- Sea salt, kosher salt
- Black pepper: Optional for taste.
See the full recipe card below for exact ingredient amounts and instructions.
How to Make Mashed Potato Gnocchi
Step 1: On a clean counter or large cutting board, combine the mashed potatoes, egg yolks, 1 ½ cups of flour, a pinch of nutmeg, and a pinch of salt.
Step 2: Use your fingertips to press and mix the potato mixture until it comes together to form a dough that feels firm but slightly soft under gentle pressure. If the dough is too sticky, sprinkle with a little more flour. Test the dough. Take a small piece and roll it on a floured surface into a rope about ½ inch in diameter. If it holds together, the dough is ready. If not, fold in a little more flour, press the dough several times, and test again.
Step 3: Lightly flour the counter. Divide dough into 4 equal pieces. Roll each piece out with your hands into a rope about ½ inch in diameter. Cut ½ inch pieces using a knife or bench scraper.
Step 4: Place them on a lightly floured baking sheet. You can leave them as is or make a traditional gnocchi shape with a gnocchi board, or the back of a fork.
Step 5: Bring a large pot of salted water to a boil. Add the gnocchi, in batches if needed depending on the pan size. Cook for 1 to 2 minutes or until they rise to the surface. Use a slotted spoon to remove them, and transfer them to a large bowl.
Step 6: Toss the gnocchi with your favorite sauce, butter, or olive oil, and finish with a sprinkle of Parmesan cheese.
Expert Tips
- Use smooth, lump-free mashed potatoes. The smoother your mashed potatoes, the better your gnocchi will hold together.
- Make this recipe vegan by replacing the egg yolks with 2 tablespoons of Greek yogurt or a flaxseed “egg” (1 tablespoon flaxseed meal mixed with 3 tablespoons water).
- Get creative with your mashed potato gnocchi by adding your favorite herbs and flavors to the dough. Finely chopped rosemary or thyme can add an earthy, aromatic touch, while grated Parmesan cheese brings a savory depth. You can also try mixing in a little garlic powder or smoked paprika for a flavor twist. Feel free to experiment – this is a forgiving recipe that lends itself to personalization!
Serving Suggestions
- Serve with a warm slice of whole wheat soda bread.
- Toss the gnocchi in a simple sage butter sauce, a hearty marinara, Bolognese, or a garlic-infused Alfredo sauce. Any sauce of your choice will be delicious!
- Serve on the side of a grilled steak or lemon-herb chicken for a delicious and flavorful meal.
Storage Tips
For best results, place any leftover cooked gnocchi in an airtight container and refrigerate for up to 2 days. Reheat by sautéing in a bit of butter or oil until warmed through.
Gnocchi freezes beautifully! Arrange uncooked gnocchi in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag. Boil straight from frozen when you’re ready to enjoy them.
Recipe FAQs
Gradually add more flour, a tablespoon at a time, until the dough reaches the desired consistency. Be cautious not to add too much, as this can make the gnocchi dense.
It’s best to cook the gnocchi shortly after preparing the dough. However, you can shape the gnocchi, freeze them on a baking sheet, then transfer them to a freezer-safe bag for later use.
Overworking the dough or adding too much flour can result in dense gnocchi. Mix the ingredients until just combined and handle the dough gently to maintain a light texture.
If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.
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Leftover Mashed Potato Gnocchi Recipe
Ingredients
- 2 cups leftover mashed potatoes
- 2 egg yolks
- 1 1/2 – 2 cups all-purpose flour or GF all-purpose flour
- Pinch of nutmeg
- Pinch of sea salt or kosher salt
- Serving suggestion: Your favorite pasta sauce and grated Parmesan cheese
Instructions
- On a large cutting board or a clean counter, combine the mashed potatoes, egg yolks, 1 1/2 cups of flour, a pinch of nutmeg and pinch of salt. Press the dough together with your fingertips until it comes together and is no longer sticky. If it’s too sticky, sprinkle with a little flour.. The dough should be a firm but also give under gentle pressure. Test the dough: take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.
- Lightly flour the counter. Divide the dough into 4 pieces and roll it out with your hands into a rope about ½-inch in diameter. Cut ½ -inch pieces using a knife or bench scraper. You can leave them as is or make a classic gnocchi shape with a gnocchi board, or the tines of a fork.
- Bring a large pot of salted water to a boil. Add the gnocchi, in batches if needed depending on the size of the pan. Cook for 1 to 2 minutes or until they rise to the surface. Remove gnocchi with a skimmer or spider and place gnocchi into a bowl and toss with desired sauce and top with Parmesan cheese.
Notes
- Use smooth, lump-free mashed potatoes. The smoother your mashed potatoes, the better your gnocchi will hold together.
- Make this recipe vegan by replacing the egg yolks with 2 tablespoons of Greek yogurt or a flaxseed “egg” (1 tablespoon flaxseed meal mixed with 3 tablespoons water).
- Get creative with your gnocchi by adding your favorite herbs and flavors to the dough. Finely chopped rosemary or thyme can add an earthy, aromatic touch, while grated Parmesan cheese brings a savory depth. You can also try mixing in a little garlic powder or smoked paprika for a flavor twist. Feel free to experiment – this is a forgiving recipe that lends itself to personalization!
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