A perfect use for leftover mashed potatoes is to make this gnocchi recipe. Tender little potato dumplings tossed in a butter sauce.
Ingredients
2cupsmashed potatoes
1large egg yolk
1cupall-purpose flour, maybe a bit more
Pinchof salt
Sage Butter Sauce:
3tablespoonsunsalted butter
1tablespoonfresh sage, minced
2tablespoonscooking water from gnocchi
¼teaspoonred pepper flakes, opt.
Instructions
Mix together mashed potatoes and yolk with a fork until it’s well combined.
Add in flour and mix well until the flour is incorporated. You should be left with a fairly dry dough. It shouldn’t be sticky at all. If it is, add more flour a few tablespoons at a time.
Turn dough out onto a lightly floured surface and cut it into 4 even pieces.
Working with one piece at a time, roll the dough out into a long strand about 1/2 inch wide in diameter. Try to get it as even as possible, but it’s okay if it’s not perfect.
Use a dough scraper to chop the strand of dough into 1 inch dumplings.
Once your dumplings are chopped, use the back of a fork to gently press into the gnocchi and make some grooves.
Once all the gnocchi are made, cook them in simmering salted water. They are done when they float, about 3-4 minutes.
For butter sauce, melt butter in a large skillet. Once melted, add cook water, herbs, and spices, and stir well. Toss drained gnocchi with the sauce and serve immediately!