Mashed Potato Gnocchi
Calories: 22
Adjust Servings Here: 4 servings
Description
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.
Ingredients
Leftover mashed potato gnocchi
- 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
Tomato sauce
- 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
Instructions
- 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.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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