Uncooked potato gnocchi in wooden spoon isolated on a white background.
How To Quickly Turn Leftover Mashed Potatoes Into Gnocchi
By Dainius Vaitiekunas
Mashed potatoes are one of those things that you often make too much of, which can leave you wracking your brain over what to do with the leftovers. There are plenty of leftover mashed potato recipes to try, but one of the best and easiest is gnocchi, puffy pillows of dough that are a true symbol of Italian home cooking.
Although mashed potatoes can be used in place of dry potatoes that are often used to make gnocchi, it's crucial to balance the moisture, as mashed potatoes also contain milk and butter. The ratio of potatoes to flour should be no more than three to one, but for softer gnocchi, it's best to add as little flour as possible and avoid using eggs so that it doesn’t become too hard.
To get started, break up your mash into smaller chunks in a bowl and sift some flour over them (the exact amount depends on your mash), add a pinch of salt, and mix gently to incorporate. Being careful not to overwork the dough, let it rest for 15 minutes before rolling your dough into long strands and cutting them into small pieces of gnocchi.