Leftover mashed potatoes? Make gnocchi

Here comes the Pasta Monster again. I’m slowly making my way through Thanksgiving leftovers (Yes, I still have some), but I saved the mashed potatoes for last. I had a specific plan for the luscious, creamy mashed taters I made last week. I was a little nervous about making gnocchi with the mashed potatoes I made because I mashed it with the skin. But then I thought, F it. I want gnocchi. Which is something I say more often then you think.

Gnocchi isn’t very hard to make—it’s actually pretty fun, and for me, relaxing. It probably took about 45 minutes to make this dish from start to finish. I also made this the way my mom does— baked. I whipped up a quick tomato sauce to top my gnocchi that I placed in a shallow glass baking dish. Then I topped everything with mozzarella and parmesan cheese and broiled it away in the oven for 10 minutes. 

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Surprisingly, I didn’t have a texture problem with leaving the skins in. I used chunky mashed potatoes too! Anyway, if you want to try it, see below. Or just come over with some leftover mashed potatoes. I’ll just make it for you. 

Gnocchi made from leftover mashed potatoes

2 cups of leftover mashed potatoes
2 cups of flour
1 egg scrambled (not cooked..)
Mozzarella cheese
Parmesan
Tomato sauce

You don’t have to heat up the mashed potatoes but do mash it up a little bit in a big bowl so it will be easier to mix in the flour and egg. Add 1 cup of flour to the potatoes and make a well in the middle and add the egg. Start to combine everything and keep adding flour a 1/2 cup at a time. You want the dough to get to play dough consistency and it should stick together well. It shouldn’t be crumbly. I actually did a post on my old blog about making gnocchi if you need some pictures to help you out.

Once the flour is all incorporated take a handful and roll into a ball then roll out into a skinny log. The log should be as wide your finger. Cut the log into 1/2 inch pieces. I personally like to poke each pillow to make a dent but I’m not sure that actually does anything lol. The dough will be easier to handle if you sprinkle flour on the surface you’re working on and your hands.

Boil the gnocchi. You’ll know they’re ready when the gnocchi floats to the top. Drain gnocchi and place into a shallow baking dish. Place in the oven to broil for 5 minutes. Take out the gnocchi and top with tomato sauce, mozzarella cheese and parmesan. Place back under the broiler for another 10 minutes.

Once ready serve with more parmesan on top!

Quick tomato sauce - Sauté three cloves of chopped garlic in two tablespoons of olive oil, add a 16-ounce can of crushed tomatoes, add one tablespoon of dried basil, two teaspoons of garlic powder, one teaspoon salt & pepper, heat on high for 10 minutes.