Leftover Mashed Potato Gnocchi Recipe

Introduction

Transform your leftover mashed potatoes into a delightful meal with this easy vegan gnocchi recipe. Soft, pillowy, and perfect for pairing with your favorite sauce, these gnocchi make a comforting dish that’s simple to prepare.

Ingredients

• 1 cup leftover vegan mashed potatoes
• 3/4 cup all purpose flour (plus more for rolling)
• 1/2 tsp salt
• Milk of choice (optional)
• Sauce of choice (like sage brown butter sauce)

Instructions

1. Step 1: In a medium bowl, combine chilled mashed potatoes and half of the flour. Slowly mix with a spoon or your hands until just starting to come together. Avoid over-mixing to keep the gnocchi light. Add the remaining flour and salt, mixing until no flour spots remain. If the dough feels dry, add a small splash of milk to help it come together.
2. Step 2: Bring a medium pot of salted water to a boil. Meanwhile, divide the dough into four equal parts.
3. Step 3: On a lightly floured surface, roll each piece into a log about 1 inch in diameter. Slice the logs into 1 inch pieces to form gnocchi.
4. Step 4: Carefully add gnocchi to the boiling water, using a spider strainer if available to add them all at once. Cook for 2-3 minutes until they float to the surface, then remove with a slotted spoon.
5. Step 5: Serve the gnocchi warm with your favorite sauce, such as vegan sage brown butter.

Tips & Variations

• Use chilled mashed potatoes that are free of excess moisture for best dough consistency.
• Lightly flour your hands while shaping gnocchi to prevent sticking without adding too much flour.
• Experiment with sauces like tomato basil, vegan pesto, or a garlic olive oil drizzle for different flavors.
• If dough feels sticky, refrigerate it for 15 minutes before rolling to make handling easier.

Storage

Store cooked gnocchi in an airtight container in the refrigerator for up to 2 days. To reheat, gently sauté in a pan with a bit of oil or butter until warmed through, or briefly boil again until heated. Uncooked gnocchi dough can be wrapped tightly and refrigerated for up to 24 hours before cooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make gnocchi without leftover mashed potatoes?

Yes, you can make gnocchi from scratch using boiled potatoes instead. Just make sure to mash them well and follow the same flour ratio for best results.

What if my gnocchi dough is too sticky or dry?

If the dough is sticky, gradually add more flour, a tablespoon at a time. If it’s dry and crumbly, add a splash of milk or water to bring it together. Handling the dough gently helps keep the texture light.

Leftover Mashed Potato Gnocchi Recipe

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4.6 from 82 reviews

This recipe transforms leftover vegan mashed potatoes into delightful, pillow-soft gnocchi. With just a few simple ingredients and minimal cooking time, you can create a comforting and versatile dish that’s perfect for pairing with your favorite sauces. These homemade gnocchi are tender, light, and easy to prepare, making excellent use of leftovers for a satisfying meal.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Gnocchi Dough

• 1 cup leftover vegan mashed potatoes
• 3/4 cup all purpose flour (plus more for rolling)
• 1/2 tsp salt
• Milk of choice (optional, small splash if needed to bring dough together)

Serving

• Sauce of choice (e.g., vegan sage brown butter sauce)

Instructions

1. Combine Ingredients: In a medium bowl, mix the chilled leftover mashed potatoes with half of the flour. Gently bring the mixture together using a spoon or your hands, being careful not to overwork it to avoid heavy gnocchi. Add the remaining flour and salt, mixing just until there are no remaining flour spots. If the dough feels too dry, add a small splash of milk to help it come together.
2. Prepare Boiling Water: Set a medium pot filled with salted water on the stove and bring it to a boil; this will be for cooking the gnocchi later.
3. Shape the Gnocchi: Divide the dough into four equal portions. On a lightly floured surface, roll each portion into a log roughly 1 inch in diameter. Using a knife, cut 1-inch pieces from the logs to form small gnocchi pillows about the size of a thumb tip. Perfect uniformity isn’t necessary.
4. Cook the Gnocchi: Once the water is boiling, carefully add the gnocchi, ideally using a spider strainer to add them all at once. Let them cook for 2-3 minutes until they float to the surface, indicating they are done.
5. Serve: Remove the cooked gnocchi with a slotted spoon or spider strainer. Serve them warm with your preferred sauce, such as a vegan sage brown butter sauce, for a delicious meal.

Notes

• Do not overmix the dough to prevent heavy and gluey gnocchi.
• If the dough is too dry, add milk gradually to achieve the right consistency.
• Use plenty of flour on your work surface to prevent sticking when rolling and cutting gnocchi.
• Cooking time is short; once gnocchi float, they are ready.
• Leftover gnocchi can be frozen before cooking; lay them flat on a tray to freeze and then transfer to a bag for later use.

Keywords: leftover mashed potato gnocchi, vegan gnocchi, homemade gnocchi, easy gnocchi recipe, potato gnocchi, Italian vegan recipes