Gnocchi from Leftover Mashed Potatoes
- By: Chef Eric Dohrman
- 1 cup leftover mashed potatoes, room temperature
- 1 cup all-purpose flour, plus more as needed
- 1 large egg
- ¼ cup Grated Parmesan Cheese (optional)
- Butter (for serving)
In a large bowl, combine the mashed potatoes, optional cheese and egg until the potatoes are loose, then add the flour a little at a time until a soft, slightly tacky dough forms (the more you work gnocchi, the denser they become, so only add as much flour as needed.) Mashed potatoes can vary in moisture content, so pay close attention to the texture of the dough. It’s ready once it is just barely sticks to clean hands.
Flour your work surface then turn the gnocchi dough out onto your work surface and knead it with your hands until it can hold its shape. Mashed potatoes can vary in moisture content, so pay close attention to the texture of the dough. It’s ready once it is just barely sticks to clean hands. Add more flour, sparingly, as necessary to achieve this consistency.
Divide the ball into four, then roll each section into a rope around the thickness of your thumb. Cut each rope into 1-inch pieces, then use a fork or gnocchi board to create indents that will catch sauce.
Bring a large pot of salted water to a boil. Add the gnocchi and reduce the heat so that they don’t bump into each other and break. Cook them until they float to the top, about 2 minutes. While the gnocchi cook, add the butter to a saute pan and cook until it begins to foam and the solids begin to toast, releasing a nutty aroma. Remove the gnocchi from the water with a slotted spoon, gently shaking off extra moisture, then add to the pan of brown butter and toss. Serve with fresh sage and more parmesan cheese.