This leftover mashed potato gnocchi is a deliciously creative way to use leftover mashed potatoes. The gnocchi are light and fluffy, and when paired with the cheesy tomato sauce, they create a comforting and flavorful dish. It perfectly combines creamy mashed potatoes, savory cheese, and tangy tomato goodness.
Using leftover mashed potatoes to make gnocchi is a creative way to repurpose this classic dish. By combining the leftover mashed potatoes with flour, egg yolks, and seasonings, you can create a new and delicious meal that is both economical and flavorful.
Mashed potato gnocchi retains the creamy texture of mashed potatoes but with a slightly firmer, dough-like consistency. This makes them perfect for shaping into small dumplings and cooking in boiling water. You can then serve the gnocchi with your favorite sauce or toppings. Thus creating a dish that is both familiar and exciting.
Why is this the best recipe?
- Easy to Make: This recipe utilizes leftover mashed potatoes, making it a great way to repurpose leftovers into a delicious meal with minimal effort.
- Budget-Friendly: Using leftovers and simple pantry ingredients like flour, egg yolks, and seasonings, this recipe is cost-effective and ideal for those looking to save money on meals.
- Versatile: The gnocchi can be paired with a variety of sauces, but the tomato sauce in this recipe adds a rich, savory flavor that complements the gnocchi perfectly.
- Comforting and Satisfying: Gnocchi made from mashed potatoes is soft, pillowy, and comforting, while the creamy tomato sauce adds a luxurious texture and flavor.
Ingredients and substitutes
- Leftover Mashed Potatoes: Provides the base for the gnocchi dough, adding texture and flavor. You can also use freshly boiled and mashed potatoes instead of leftovers.
- All-Purpose Flour: It binds the mashed potatoes together to form a dough and adds structure to the gnocchi. It also thickens the sauce. You can also use gluten-free flour for gluten-free gnocchi, but the texture may vary slightly.
- Egg Yolks: Add richness and help bind the dough together. You can omit the egg yolks if needed, but the gnocchi may be slightly less rich and more delicate.
- Garlic: Adds aromatic flavor to the sauce. You can also use garlic powder or garlic paste as alternatives.
- Onion: Provides sweetness and depth of flavor to the sauce. You can use shallots or leeks as substitutes for onions.
- All-Purpose Flour: Thickens the sauce. You can also use cornstarch or arrowroot powder as a gluten-free alternative for thickening.
- Tomato Paste: Adds richness and depth of flavor to the sauce. You can also use tomato sauce or crushed tomatoes, but you may need to adjust the cooking time.
- Heavy Cream: Adds creaminess and richness to the sauce. You can use half-and-half or whole milk, but the sauce will be less rich.
- Milk: Thins out the sauce and adds creaminess. You can also use any preferred dairy or non-dairy milk.
- Parmesan Cheese: Adds a salty, umami flavor to the sauce. Pecorino Romano or Grana Padano can be used as substitutes for Parmesan cheese.
- Cheddar Cheese: Adds richness and depth of flavor to the sauce. However, any preferred melting cheese, such as mozzarella or Gruyère, can also be used.
- Bouillon Powder: Adds savory flavor to the sauce. You can also use vegetable or chicken broth instead of bouillon powder.
Step-by-step: Leftover mashed potato gnocchi
- Dough – Combine the leftover mashed potatoes, flour, egg yolks, salt, and pepper in a large bowl. Mix until a dough forms.
- Divide – Divide the dough into small portions and roll each portion into a long rope, about 1/2 inch thick. Cut the ropes into small pieces, about 1 inch long. Use a fork or gnocchi board to pattern the individual gnocchi.
- Cook – Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
- Sauté – Heat oil in a large skillet over medium heat. Add the garlic and onion and cook until softened, about 3 minutes. Stir in the flour and tomato paste, and cook for another minute.
- Thicken – Gradually whisk in the heavy cream and milk, stirring constantly until the sauce thickens. Add Parmesan, cheddar cheese, bouillon powder, salt, and pepper. Cook until the cheese is melted and the sauce is smooth.
- Assemble – Add the cooked gnocchi to the sauce and toss to coat. Serve hot, garnished with additional Parmesan cheese and chopped parsley if desired.
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Frequently asked questions
Cooked gnocchi can be stored in the fridge for 3-5 days in an airtight container.
Yes, you can make gnocchi without eggs. Simply omit the eggs from the dough. The gnocchi may be slightly less rich and more delicate, but they will still be delicious.
Yes, you can use gluten-free flour to make gnocchi. However, the texture may be slightly different from traditional wheat-flour gnocchi.
Gnocchi is cooked when it floats to the surface of the boiling water. To ensure it is cooked through, let it cook for an additional minute or two after it floats.
Yes, you can bake gnocchi. Simply toss cooked gnocchi with sauce and cheese in a baking dish and bake at 375°F (190°C) for about 20-25 minutes or until bubbly and golden.
Mashed Potato Gnocchi
This leftover mashed potato gnocchi is a deliciously creative way to use leftover mashed potatoes. The gnocchi are light and fluffy, and when paired with the cheesy tomato sauce, they create a comforting and flavorful dish. It perfectly combines creamy mashed potatoes, savory cheese, and tangy tomato goodness.
Video
Ingredients
- 2 cups (400 g) Leftover mashed potatoes
- 1 cup (125 g) All-purpose flour plus more for dusting
- 2 large Egg yolk
- ½ tsp Salt to taste
- ½ tsp Black pepper powder
- 2 large Garlic cloves minced
- 1 med Onion chopped
- 2 tbsp (15 g) All-purpose flour
- 2 tbsp (30 g) Tomato paste
- ½ cup (120 ml) Heavy cream
- ½ cup (120 ml) Milk
- ¼ cup (25 g) Grated Parmesan cheese
- ¼ cup (30 g) Grated cheddar cheese
- 1 tsp Bouillon powder
- ½ tsp Salt to taste
- ½ tsp Black pepper powder to taste
Method
- Dough – In a large bowl, combine the leftover mashed potatoes, flour, egg yolks, salt, and pepper. Mix until a dough forms.2 cups Leftover mashed potatoes, 1 cup All-purpose flour, 2 large Egg yolk, ½ tsp Salt, ½ tsp Black pepper powder
- Divide – Divide the dough into small portions and roll each portion into a long rope, about 1/2 inch thick. Cut the ropes into small pieces, about 1 inch long. Use a fork or gnocchi board to pattern the individual gnocchi.
- Cook – Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
- Sauté – Heat oil in a large skillet over medium heat. Add the garlic and onion and cook until softened, about 3 minutes. Stir in the flour and tomato paste, and cook for another minute.2 large Garlic cloves, 1 med Onion, 2 tbsp All-purpose flour, 2 tbsp Tomato paste
- Thicken – Gradually whisk in the heavy cream and milk, stirring constantly until the sauce thickens. Add Parmesan, cheddar cheese, bouillon powder, salt, and pepper. Cook until the cheese is melted and the sauce is smooth.½ cup Heavy cream, ½ cup Milk, ¼ cup Grated Parmesan cheese, ¼ cup Grated cheddar cheese, 1 tsp Bouillon powder, ½ tsp Salt, ½ tsp Black pepper powder
- Assemble – Add the cooked gnocchi to the sauce and toss to coat. Serve hot, garnished with additional Parmesan cheese and chopped parsley if desired.
Notes
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- Use Cold Mashed Potatoes: If your leftover mashed potatoes are warm, let them cool in the refrigerator before using them in the gnocchi dough. Cold mashed potatoes will hold together better and result in a better texture.
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- Don’t Overwork the Dough: Gently mix the mashed potatoes, flour, egg yolks, salt, and pepper until just combined. Overworking the dough can make the gnocchi dense and tough.
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- Flour Your Work Surface: When rolling out the gnocchi dough, make sure to lightly flour your work surface to prevent sticking. Use as little flour as possible to keep the gnocchi light.
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- Test the Gnocchi: Before cooking all the gnocchi, test a few in boiling water to ensure they hold together. If they fall apart, you may need to adjust the dough by adding more flour.
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- Cook Gnocchi in Small Batches: Cook the gnocchi in small batches to avoid overcrowding the pot, which can cause them to stick together.
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- Season the Tomato Sauce Well: Taste the tomato sauce and adjust the seasoning before adding the gnocchi. A well-seasoned sauce will enhance the flavor of the dish.
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- Use Freshly Grated Cheese: Freshly grated Parmesan and cheddar cheese will melt better and have a better flavor than pre-grated cheese.
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- Serve Immediately: Gnocchi is best served immediately after cooking. If you need to keep them warm, place them in a single layer on a baking sheet in a warm oven (200°F or 95°C) while you finish cooking the remaining batches.
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- Experiment with Flavors: Feel free to experiment with different seasonings, herbs, or cheeses to customize the gnocchi and sauce to your liking.
Nutrition
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
Tried this recipe tonight. Followed recipe but omitted the bouillon because I didn’t have it. Definitely a recipe worth making again and again. I’d say it’s even company worthy. Thank you for sharing this delicious and easy recipe!
Thank you, Danielle, for the lovely feedback. So happy you enjoyed it. Its my kids favorite too.
Wow…what a incredibly delicious recipe. Perfect to use mashed potato. Love that saucy gravy.
I have lots of leftover mashed potatoes from Easter, so I can’t wait to use them to make these gnocchi- they look delicious!
Wow, this looks so good! Can’t wait to try it this week with my leftovers! Thank you!
We RARELY have leftover mashed potatoes, but after Easter we did! Trying these tonight!
It’s a brilliant way to use up mashed potatoes and the gnocchi turns out light and delicious. The recipe is easy to follow and the end result is absolutely mouthwatering.