This recipe for easy Leftover Mashed Potato Gnocchi is a perfect way to repurpose the classic holiday side dish! Easily made vegan, this method is ready in minutes and perfect for tossing with your favorite sauce.
- In a medium bowl, combine chilled mashed potatoes and 1/2 of the flour. Slowly, using a spoon or your hands, bring potatoes and flour together. Try not to over-mix as this will make the gnocchi heavy and gluey. Add the second half of the flour and the salt. Mix until just combined (no flour spots remaining). If dough is still dry, add a small splash of milk to bring things together.
- Set a medium pot of salted water on the stove to boil. Meanwhile, separate gnocchi dough into four equal pieces.
- On a lightly floured surface (such as a large cutting board), roll each piece of dough into a log shape about 1 inch in diameter (nearly as thick as a quarter). Use a knife to slice 1 inch sections of the log off at a time, forming little gnocchi pillows. For me, this is about the size of the tip of my thumb. No need to make these perfect, your best approximation is just fine.
- Once water is boiling, carefully add gnocchi in to cook. I use a spider strainer to help with this, so they can all be added at the same time. Let cook for 2-3 minutes. Once they float to the top of the water, they are done and ready to be skimmed out.
- Serve warm, with your favorite sauce (such as this recipe for vegan sage brown butter).
I recommend reading the notes in the post above to maximize chances of success in this recipe!
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Category: Dinner
- Serving Size: One half of recipe
- Calories: 302.5 calories
- Sugar: 1.6 grams
- Sodium: 775 milligrams
- Fat: 4.9 grams
- Saturated Fat: 1.3 grams
- Unsaturated Fat: 3.6 grams
- Trans Fat: 0 grams
- Carbohydrates: 57.8 grams
- Fiber: 3.6 grams
- Protein: 7 grams
- Cholesterol: 0 milligrams
Keywords: mashed potatoes, leftovers, thanksgiving