Leftover Mashed Potato Gnocchi

This recipe for easy Leftover Mashed Potato Gnocchi is a perfect way to repurpose the classic holiday side dish! Easily made vegan (without egg), this method is ready in minutes and perfect for tossing with your favorite sauce.

Love gnocchi? Try these Pumpkin-Shaped Gnocchi next!

Looking for a use for leftover mashed potatoes?

Try this simple gnocchi recipe! Made with chilled mashed potatoes, flour, and salt, this recipe is versatile and nearly foolproof. Be sure to read the entire post for all of my tips on how to really perfect this recipe!

NOTE: This recipe is not authentic. It is merely an inspired take. For a more traditional gnocchi recipe, I highly recommend the book Pasta Grannies.

Leftovers are nearly as delicious as the actual Thanksgiving meal, but we all know how it feels to have one too many plates of the same old sides. This recipe mixes things up and is a creative use for Thanksgiving leftovers, but can be enjoyed throughout the entire winter season.

What are gnocchi?

Originating in Italy, gnocchi (singular gnocco) are similar to dumplings and traditionally made from cooked potatoes, semolina, wheat flour, breadcrumbs, egg, and cheese. Gnocchi vary region by region, though typically look similar in shape and are often compared to the thickness of a wine cork or small pillow. They can be served with a wide variety of sauces once boiled in water to cook.

Ingredients Needed for Leftover Mashed Potato Gnocchi

• 1 cup leftover vegan mashed potatoes
• 3/4 cup all purpose flour, plus more for rolling
• 1/2 tsp salt
• Sauce of choice

How to Make Leftover Mashed Potato Gnocchi

1. 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.

2. Set a medium pot of salted water on the stove to boil. Meanwhile, separate gnocchi dough into four equal pieces.

3. 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.

4. 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.

5. Serve warm, with your favorite sauce (such as this recipe for vegan sage brown butter).

Troubleshooting this Recipe + FAQ

There are a few keys to remember to end up with the absolute best homemade gnocchi. To begin, it’s crucial that you do not overwork the potatoes and flour. This will cause you to have a very dense and thick end product.

What are the best kind of potatoes to use?

Yukon Golds are typically the best potato for mashing. In this gnocchi recipe, it’s most crucial that you use chilled mashed potatoes that have already been prepared and rested. Chilled potatoes have already given up a great deal of their moisture, making them a better candidate for gnocchi making (as less flour is required).

What is the ideal texture to look for when mixing?

Prior to slicing dough, aim for a texture that is tacky but not sticky. It should want to stick to itself more than to the bowl it is in. If your dough is still sticky after adding 3/4 cup flour, you may add up to 1/4 cup more, taking care to not add to much (which again, will wreak havoc on the final product).

Can I use another flour besides all purpose?

Yes, but proceed with caution. I have not tested this with another flour, so please let me know if you do! I believe that whole wheat or whole grain flour would also work well. However, keep in mind that these flours absorb more liquid than all purpose, so you will want to use less of them.

Can I use mashed sweet potatoes instead?

Absolutely! I have made sweet potato gnocchi following this exact same method. What you will want to keep in mind is the kind of sauce you’d like to serve the gnocchi with, as sweet potatoes of course have a different flavor profile.

Sauces to Serve with this Recipe

• Your favorite marinara sauce
• Sage Brown Butter Sauce
• Vegan Pink Cream Sauce with Rosé
• Roasted Red Pepper Sauce

Leftover Mashed Potato Gnocchi

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Emily
• Total Time: 17 minutes
• Yield: 2 servings 1x
• Diet: Vegan

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Description

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. 

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Ingredients

Scale 1x2x3x

• 1 cup leftover vegan mashed potatoes
• 3/4 cup all purpose flour, plus more for rolling
• 1/2 tsp salt
• Milk of choice, optional
• Sauce of choice (like this sage brown butter sauce)

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Instructions

1. 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.
2. Set a medium pot of salted water on the stove to boil. Meanwhile, separate gnocchi dough into four equal pieces.
3. 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.
4. 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.
5. Serve warm, with your favorite sauce (such as this recipe for vegan sage brown butter).

Notes

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

Nutrition

• 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