What Can You Make with Leftover Mashed Potatoes: simple homemade gnocchi

Mashed potatoes are, without a doubt, my favorite part of Thanksgiving dinner. You can keep your gravy too. I’ll take mine with a little ranch dressing and cheese (yes, I put it on my turkey too but that’s a post for a different day). Though my mom’s rule of thumb for making mashed potatoes was one per person plus one more for the pot…I tend to add a few more.

3-ingredient-gnocchiBecause leftovers.

Of course, potatoes are a gateway to pasta. And when you can combine the two, life gives you gnocchi.

Unlike most flour-based pastas, gnocchi is made from potato (with some flour in there too…gluten-free friends, you might want to pick up this fabulous GF flour blend). Since wasting food sucks, why not skip a few recipe steps and turn leftover mashed potatoes into gnocchi?

And, since you’re using leftovers, you only need to add three more ingredients: flour, egg, and salt (unless you salted the crap out of your mashed potatoes).

zero-food-waste-1So, how do we turn these leftovers into delicious pasta?

  1. spread @ 1/2 c. flour onto counter/table
  2. dump 2 c. mashed potatoes on top of the flour
  3. make a well inside the potatoes & add beaten egg
  4. add a dash of salt (a little less or a little more depending on how heavy salted the potatoes were)
  5. pour most of the remaining 1/2 c. flour on top and gently mix…yes, with your hands
  6. once it’s all combined, knead a couple minutes to ensure all flour is incorporated (too sticky? add a bit more of the flour)
  7. leave it alone when it looks like a pretty ball of bread dough
  8. divide into 3 or 4 sections and roll each section out into a long strip approx. 3/4″ thick
  9. cut into one inch pieces
  10. slightly press each side with a fork (not as deep as you would on peanut butter cookies)
  11. to cook**, carefully drop into salted boiling water – they’ll float when they’re done
  12. add favorite pasta sauce and a little Parmesan.

**Saving some for later? Freeze pre-cooked gnoochi on a lightly-floured cookie sheet and place in freezer for @ 30 minutes. When frozen, transfer to a freezer-safe container.  Do not thaw before cooking.

Few ingredients…no sharp utensils…kinda makes a mess…better yet, let the kids make these and you can chill with a glass of wine and some online shopping!

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