Leftover Mashed Potato Gnocchi with Brown Butter & Sage

It sounds a little intimidating if you’ve never made gnocchi before, but this version is actually so simple. You only need leftover mashed potatoes, an egg yolk, some flour for the dough, and then a little butter and sage to finish everything off.

Watch me make the mashed potato gnocchi.

A note about the flour

Mashed potatoes can vary a lot depending on how they were made. Some are drier, some have more butter or cream, and some hold more moisture. That means the exact amount of flour you will need can change a little each time.

Start with less flour, then add more a tablespoon at a time only if the dough feels like it needs it. You are looking for a soft dough that holds together and is only slightly tacky. Too much flour can make the gnocchi dense instead of tender so add it slowly.

How to shape mashed potato gnocchi

Once the dough comes together, keep the handling pretty gentle. Divide it into smaller pieces, roll each one into a rope about 1/2 inch thick, then cut the ropes into roughly 1/2-inch pieces.

You can boil the little pieces exactly as they are, or roll them over a gnocchi board or the back of a fork if you want the traditional ridges. The ridges are pretty, but they are absolutely not required.

How to know when gnocchi are done

Drop the gnocchi into gently boiling salted water and cook them for just a few minutes. As soon as they float to the surface, scoop them out with a slotted spoon.

You can serve them right away with your favorite sauce, but I love tossing them into brown butter with fresh sage and letting the edges get just a little golden before finishing with Parmesan.

Leftover Mashed Potato Gnocchi Recipe

Leftover Mashed Potato Gnocchi with Brown Butter & Sage

Soft homemade gnocchi made from leftover mashed potatoes, finished in brown butter with fresh sage and Parmesan.

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Servings: 2 servings

Ingredients Method Notes

Ingredients

  

Gnocchi

• 1 cup leftover mashed potatoes
• 1 egg yolk
• 1/2 cup all-purpose flour plus more as needed

Brown butter & sage

• 2-3 tbsp butter
• fresh sage chopped or torn
• Parmesan cheese for serving
• salt for the cooking water

Method

 

Make the gnocchi

1. Place the leftover mashed potatoes on a clean work surface or in a bowl. Add the egg yolk and begin mixing together.
2. Add about 1/2 cup flour and gently bring the dough together. If it is too sticky to handle, add more flour 1 tablespoon at a time. Stop as soon as the dough is soft, holds together, and is only slightly tacky. Do not overwork it.
3. Divide the dough into smaller pieces and roll each into a rope about 1/2 inch thick.
4. Cut the ropes into roughly 1/2-inch pieces. Leave them plain or roll each piece over a gnocchi board or the back of a fork to make ridges.

Cook and finish

1. Bring a pot of salted water to a gentle boil. Add the gnocchi and cook for a few minutes, removing them with a slotted spoon as soon as they float to the surface.
2. Meanwhile, melt the butter in a skillet and cook until it begins to brown and smell nutty. Add the fresh sage.
3. Add the cooked gnocchi to the brown butter and sage and saute briefly, until coated and lightly golden around the edges.
4. Finish with Parmesan and serve warm.

Notes

The exact amount of flour will depend on how moist your leftover mashed potatoes are. Start with less and add more 1 tablespoon at a time only as needed. Too much flour can make the gnocchi dense.