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Finished mashed potato gnocchi tossed with brown butter and fresh sage

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.