* This is a sponsored post for Love Food Hate Waste *
If you always make WAY too much mashed potato, then make sure none of it goes to waste by using what is left to make this super easy Leftover Mashed Potatoes Gnocchi. Just 3 ingredients and less than 10 minutes from start to finish and you have yourself some delicious, light and pillowy comfort food to reduce food waste.
Whilst leftover mashed potato isn't something we often have (we are huge potato fans), when we do and we want something a little different from mashed potato cakes, we make this leftover mashed potato gnocchi. If you thought that making your own gnocchi would be difficult, then think again. Just mix the potato with flour and egg, roll out, chop up and then cook in 3 minutes.
Why you will love it
- The best way to use leftover mashed potatoes
- Reduces food waste
- Ready in just 10 minutes
- Just 3 ingredients
- Freezes well
- Delicious comfort food
- Vegan option
- Mashed potato - This recipe uses leftover mashed potato, but feel free to make some just for this recipe.
- Flour - Use plain flour (all purpose) for making gnocchi.
- Egg - Fresh is always best and try to always go for organic or free range.
A full ingredients list with measurements is in the recipe card below.
How to make gnocchi - Step by step
One: Put the mashed potato and egg in a bowl and add half the flour. Use a wooden spoon and gently mix together. Add a little more flour at a time until you get the right consistency and then use your hands to mix it together.
Two: Cut the dough into 4 pieces and then put each piece on a floured board and using your hands, roll it out to about 1 inch thickness.
Three: Cut the roll in to 1 inch width pieces.
Four: Repeat with the remaining dough.
Five: Using a fork or gnocchi board, pattern the individual gnocchi.
Reduce Food Waste
Food Waste Action Week took place between 1st – 7th March 2021 and Love Food Hate Waste challenged the nation to try and cut the food they waste in the home to as close to zero as possible. Why should you reduce food waste?
- Wasting food feeds climate change and 70% of all food wasted in the UK is wasted by citizens in their own homes, not in supermarkets or restaurants. This equates to 4.5 million tonnes of food a year that could’ve been eaten, and you can help with that!
- When you waste food you waste the resources like land and water, that went into making it too.
- Every day in the UK we throw away 4.4 million potatoes. If we all stopped wasting the 710,000 tonnes of potatoes we throw away at home every year, it could do the same for greenhouse gas emissions as planting 5.4 million trees.
How to cook gnocchi
Carefully add the gnocchi to a pan of boiling water and simmer for 3-4 minutes, until the gnocchi rises to the top of the water. Drain and serve with a sauce of choice.
The potatoes really are the key ingredient here and whilst traditional gnocchi wouldn't use a buttery and creamy mashed potato, we think leftovers make a delicious gnocchi that reduces food waste from big events like Christmas and Thanksgiving.
When it comes to what mashed potato to use, this gnocchi recipe is pretty forgiving and you can use your favourite mashed potatoes. However, try to use one that is made with russet potatoes, as we find they make the best gnocchi.
Looking for some mashed potato recipes to make and then use the leftovers to make this? We have got you covered!
- Slow Cooker Mashed Potatoes
- Instant Pot Mashed Potatoes
- The BEST Creamy Mashed Potatoes
- Mustard Mash
To roll or not to roll
See those nice ridges on the gnocchi, that helps the sauce really cling to them? You don't have to do it, and it will save you a few minutes by not bothering, but we think it is worth the effort.
You can buy a special gnocchi board to roll them down, but we just used a fork. Just be really careful as you roll them down the prongs, as you don't wan't to squash them. You can see how we did it in our recipe video.
How to serve gnocchi
What we love about gnocchi is how versatile it is. Basically, any way you can serve pasta, you can serve gnocchi. You can turn it in to a bake with our Spinach and Tomato Gnocchi Bake or you can serve it with your favourite tomato based or creamy pasta sauce.
It works with a cheese sauce, pesto, a bolognese or simply some melted butter and parmesan. We went with our Easy Tomato Pasta Sauce and some spinach for a green boost.
We have used creamy and indulgent mashed potatoes to make this gnocchi recipe, so it isn't as healthy as say a more traditional gnocchi recipe that would just use plain boiled potato. But, as long as you are mindful of portions, this can be a balanced and nutritious meal. Use a tomato based sauce and add lots of vegetables to keep it lighter.
Yes, you certainly can. Firstly, make sure that the mashed potatoes you are using are vegan to begin with. We have tips on "veganising" our mashed potato recipes in their individual posts. Then, you can just leave out the egg in this recipe. The egg can sometimes make gnocchi a little dense, so it can be left out. You will need less flour if you aren't using egg.
Yes, this gnocchi freezes really well. So, if you have a LOT of leftover mashed potato, then make a big batch of this gnocchi and you can freeze is for quick and easy weeknight meals. Once the gnocchi is made, lay it out on a baking sheet (that will fit in your freezer) in a single layer and then put in the freezer for 3-4 hours. Once it is frozen, you can put it in an air tight container. It will keep for up to 3 months.
When you want to cook the gnocchi from frozen, simply put it in to boiling water and cook. They will take a few minutes longer than cooking them from fresh, so just wait for them to rise to the top. Don't defrost them before cooking, as they will all stick together.
More potato recipes
Leftover Mashed Potato Gnocchi
- 330 g (1.5 cups) Mashed potato
- 130 g (1 cups) Plain flour
- 1 Egg - whisked
- Put the mashed potato and egg in a bowl and add half the flour. Use a wooden spoon and gently mix together. Add a little more flour at a time until you get the right consistency and then use your hands to mix it together.
- Cut the dough in to 4 pieces and then put each piece on a floured board and using your hands, roll it out to about 1 inch thickness.
- Cut the roll in to 1 inch width pieces.
- Repeat with the remaining dough.
- Using a fork or gnocchi board, pattern the individual gnocchi.
- The amount of flour you use in this recipe will really depend on the consistency of your mashed potato. We have added an amount as a guide, and it's how much we used in our recipe, but you really have to eyeball it and get a feel for the texture. It should feel light and a little stretchy, but not sticky. If it is too sticky as you are rolling it out, then you can add some more flour then.
- Fold everything together as gently as possible. If you overwork everything, then you can end up with dense gnocchi.
- We have given the cooking time as a guideline, however the gnocchi will be cooked when it rises to the top of the water.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.