• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Life As A Strawberry
  • About
  • Recipe Index
  • Bread Class!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Bread Baking
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • About
    • Recipes
    • Bread Baking
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Pasta

    Leftover Mashed Potatoes Gnocchi (With Video!)

    Published: Nov 1, 2018 · Last Updated: Jan 6, 2023

    Jump to Recipe

    Wondering what to do with leftover mashed potatoes? This easy homemade potato gnocchi is light, pillowy, and ready in 20 minutes! With how-to video. Vegetarian.

    This post contains affiliate links: if you buy something we'll earn a small commission at no cost to you.

    Potato gnocchi in a white bowl atop a striped napkin, topped with parmesan cheese and fresh basil. this recipe

    Earlier this week, we walked through Mashed Potatoes 101 and our Ultimate Mashed Potatoes recipe!

    Today, we're talking LEFTOVERS. Specifically, we're talking about these gnocchi made from leftover mashed potatoes (*cue happy dance*).

    Mashed potatoes, flour, and an egg in a glass bowl on a black countertop.

    These homemade gnocchi are soft, pillow-y, and - most importantly - a way to use any leftover mashed potato without just, y'know, reheating old mashed potatoes a million times (shoutout to all my leftover haters!! I GOT YOU).

    Prepared gnocchi dough in a glass bowl on a black countertop.

    Traditional gnocchi, of course, is not made with buttery, creamy mashed potatoes (click here if you're looking for an authentic Italian gnocchi recipe!) 

    But when you're up to your eyeballs in leftovers (looking at you, Thanksgiving) and sick of eating the same reheated thing over.and.over.and.over again, making mashed potato gnocchi with your leftovers is a quick and delicious way to mix things up.

    Sheet pan with fresh gnocchi next to a cutting board where gnocchi is being cut with a knife.

    Some things to know about this gnocchi:

    You only need THREE ingredients: flour, an egg, and your leftover mashed potatoes.

    This recipe is more about technique than anything - the amount of flour you need will vary depending on the consistency of your mashed potatoes. Be sure to read all of the recipe notes for best results!

    How to freeze gnocchi

    These gnocchi freeze VERY well!

    Line a baking sheet with a nonstick baking mat and lay gnocchi out in a single layer. Freeze for 2-3 hours, then throw the frozen gnocchi in an airtight container (I love my reusable Stasher Bag!) for up to 3 months.

    When you're ready to eat, drop the frozen gnocchi directly into boiling water to cook.

    Fresh, uncooked potato gnocchi on a white background.

    How to serve gnocchi

    These gnocchi are equally delicious with a hearty sauce (think braised short ribs and tomato, parmesan spinach alfredo, or mac and cheese sauce) or served simply with some melted butter, herbs, and parmesan (which is what we did for these photos!)

    Need some recipe inspo? See 10 of our favorite ways to use gnocchi →

    Cooked gnocchi tossed with butter and black pepper in a silver skillet.

    You can roll your gnocco over a gnocchi board or the tines of a fork if you're looking for some nice ridges to help you sop up extra sauce. I usually make these as part of a quick, clean-out-the-fridge dinner, so I generally skip that step in the interest of time (#lazy).

    Whichever way you sauce 'em, these leftover mashed potatoes gnocchi are sure to be a hit - even with proud members of the "I hate leftovers" club.

    Fresh gnocchi topped with parmesan cheese in a white bowl with a copper spoon.

    VIDEO: HOW TO MAKE GNOCCHI WITH LEFTOVER MASHED POTATOES

      Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Gnocchi with shaved parmesan in a shallow white bowl on a dark table.

    Leftover Mashed Potato Gnocchi

    ★★★★★ 4.8 from 19 reviews
    • Author: Jessie
    • Prep Time: 15 mins
    • Cook Time: 5 mins
    • Total Time: 20 minutes
    • Yield: Serves 2-4 1x
    • Category: Entree
    • Cuisine: Italian
    • Diet: Vegetarian
    Print Recipe
    Pin Recipe

    Description

    An easy homemade gnocchi recipe made with leftover mashed potatoes.


    Ingredients

    Scale
    • 1 cup leftover mashed potatoes (cold and straight out of the fridge is fine!)
    • 1 egg
    • 1 pinch salt
    • 1-2 cups all-purpose flour, divided (you may not need it all)

    Don't forget to read the recipe notes before you start - they'll help you make the best gnocchi possible!


    Instructions

    1. Add mashed potatoes, egg, and a pinch of salt to a large mixing bowl.
    2. Add ¼ cup of flour to the bowl and gently stir to combine. The amount of flour you need will vary based on your mashed potato recipe - I find I usually need around 1 cup to get a gnocchi consistency I like. I recommend adding flour ¼ cup at a time until the dough feels right. You can mix the first bit of flour in with a spoon or spatula, but after that it's helpful to use your hands to finish mixing. When the dough is ready, it should be soft and pliable, but not sticky. Avoid overworking the dough - this can cause chewy, gummy gnocchi.
    3. Lightly flour a large cutting board and a sheet pan or large plate.
    4. Use a knife to divide gnocchi dough into 4 or 5 sections. Place one section of dough on the cutting board and use your hands to gently roll it into a long rope, a little less than 1" thick. If the dough gets sticky as you roll it, dust it with some extra flour.
    5. Use a knife to cut the rope of dough into 1" pieces - these are your gnocchi! Transfer the cut gnocchi to your lightly floured sheet pan and repeat the rolling and cutting process with the remaining dough. If you'd like, you can roll each gnocco across a gnocchi board or the tines of a fork to form ridges (see recipe notes).
    6. Bring a large pot of water to a boil and add a generous pinch or two of salt.
    7. Carefully add gnocchi to boiling water give them a gentle stir. Cook for 2-3 minutes until gnocchi float to the top of the water. Drain and toss with your favorite sauce.

    For the sauce: For these photos, I melted 4 Tablespoons of unsalted butter in a skillet with fresh rosemary, basil, salt, and pepper, then tossed it with the gnocchi and a splash of the gnocchi's cooking water. The gnocchi are topped with shaved parmesan, an extra dusting of fresh ground black pepper, and fresh basil. I also love these gnocchi with tomato sauce, browned butter and sage, garlic alfredo, or my parmesan spinach gnocchi recipe!


    Notes

    A note about potatoes: I've tested this gnocchi with a variety of different mashed potatoes - it's worked fine whether your potatoes are riced, mashed with lumps, peeled, or with some skins. (For more on mashing techniques, check out Mashed Potatoes 101!)

    The key is in the technique here - your instincts matter a whole lot more than the ingredients list.Some general tips for success:

    • Work the potatoes as little as possible. Overmixed/overworked potatoes can get gummy and gluey, resulting in dense gnocchi, so fold things together as gently as possible.
    • When the dough has enough flour worked in, it should feel soft but not sticky and relatively light. If the dough starts to feel sticky as you're rolling it out, dust it with a bit more flour.
    • Start with good mashed potatoes. If your leftover mashed potatoes are dense or gummy, your gnocchi will be, too. I find I prefer these gnocchi made with light and fluffy mashed potatoes (rather than thick, runnier potatoes). For tips on how to make the best mashed potatoes, start with Mashed Potatoes 101 and my Ultimate Mashed Potatoes recipe.

    Leave out or reduce the egg if you like - the egg can make your gnocchi a little denser, so feel free to adjust if you're worried about your gnocchi being too heavy. I like using a whole egg because it's just easier (I hate having a leftover half-egg to deal with) but you can reduce the egg. Use just an egg yolk, or whisk an egg together and add just half to the gnocchi. You can leave the egg out entirely, but I find it's a useful binding agent that helps the dough come together with less kneading. No egg also means you'll need less flour, so keep an eye on your dough.

    To form ridges on the gnocchi, roll the cut gnocchi pillows over a gnocchi board or down the tines of a fork. The ridges help the gnocchi collect plenty of sauce, and they give them a nice textured look. When I'm in a hurry, I don't bother with this extra step (the gnocchi in these photos were just rolled out, cut, and boiled!)

    Authentic Italian Gnocchi are exceptionally light and airy, usually made with riced potatoes. Because we're starting with prepared mashed potatoes, these gnocchi may naturally be a bit heavier (although I find that with a bit of practice, these gnocchi are still quite light). If you're looking for an authentic, just-like-Grandma-made Italian gnocchi recipe, try something like this. But if you just have some leftover mashed potatoes you want to repurpose, I think you'll be more than happy with the ease and texture of this recipe.

    To freeze these gnocchi, line a baking sheet with a nonstick baking mat (you could also use waxed paper) and lay gnocchi out in a single layer. Freeze for 2-3 hours, then throw the frozen gnocchi in an airtight container (I use my reusable Stasher Bag!) for up to 3 months. To cook, drop frozen gnocchi directly into boiling water and cook for 4-5 minutes until gnocchi float to the top of the water.

    Nutrition

    • Serving Size:
    • Calories: 305
    • Sugar: 1 g
    • Sodium: 766.8 mg
    • Fat: 4 g
    • Carbohydrates: 56.6 g
    • Protein: 9 g
    • Cholesterol: 52.3 mg

    Keywords: leftovers, thanksgiving, holiday

    Tag @lifeasastrawberry on Instagram to show us what you're cooking! Nutrition information is calculated per serving; it is approximate and will vary based on many factors.

    \"\"
    \"\"

    More Pasta Recipes

    • 10 Easy Gnocchi Recipes for Weeknights
    • Creamy Mushroom Gnocchi
    • White Cheddar Arugula Pesto Mac and Cheese
    • Spicy Mac and Cheese

    I'm Jessie, and I like to talk about food. Tag your recipes #LifeAsAStrawberry on social media to share your creations! Learn about our team!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Reader Interactions

    Discussion

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Debbie

      December 28, 2021 at 12:48 pm

      They turned out fabulous! Thank you for the recipe!!!! My husband doesn’t eat them but I’m Italian and I love them, so to be able to make and freeze them is awesome. Haven’t found a restaurant near us that makes.them..

      ★★★★★

      Reply
      • Team Life As A Strawberry

        January 02, 2022 at 11:44 am

        WAHOO! We're so happy you're able to enjoy these gnocchi AND keep a stash in the freezer!

        Reply
    2. Jessica Holmes

      December 03, 2021 at 8:22 pm

      Mined turned out awesome, ugly and Mal formed because I to am lazy but very soft and fluffy.

      ★★★★★

      Reply
      • Team Life As A Strawberry

        December 04, 2021 at 8:57 am

        We're SO happy you loved this recipe!

        Reply
    3. Kevin

      August 10, 2021 at 8:18 pm

      So.. first I’ll admit I didn’t watch the video first.
      And although I can pretty much guess that my issue was a combo of a little too much flour and overworking… so they were pretty dense. HOWEVER!!!! After boiling, I fried them up quick with some green beans and bacon… the texture and flavor brought me back to a childhood favorite (Green Beans and Spaetzle)… so I’m a happy camper either way and will definitely try again👍

      ★★★★★

      Reply
      • Team Life As A Strawberry

        August 10, 2021 at 8:42 pm

        Thanks, Kevin! We love the addition of green beans and bacon!

        Reply
    4. Agatha

      May 20, 2021 at 9:15 am

      Wish I had watched the video first. I didn't really get mine to roll into ropes--probably for fear of overmixing I undermixed--but I gently pressed them into a rope-like shape on the board, and cut into pieces. It was the first time I had made and I think they turned out pretty well. Very light . . . at least for something that's made of flour and potatoes. And well received at dinner. I wonder if cake flour would make them yet lighter?

      ★★★★★

      Reply
      • Team Life As A Strawberry

        May 22, 2021 at 11:31 am

        We're so glad to hear you enjoyed making your first gnocchi! We like to make the gnocchi with the all-purpose flour we always have on hand, but it's a great base recipe to experiment with your favorite flours and flavors!

        Reply
    5. Kevin

      May 08, 2021 at 6:25 pm

      Really wanting to make thiw with our leftovers, but we mixed really finely diced sausage, corn, and onion to our mashed potatoes! Is this a brilliant idea in the making?! Or would the chunky ingredients destroy the gnocchi? Thanks for all the notes/tips!!

      Reply
      • Team Life As A Strawberry

        May 10, 2021 at 5:16 pm

        Hi Kevin! We haven't tested this gnocchi recipe with other components mixed into the dough, but we think it will work! You can always add another egg to help it all stick together if they're too delicate. If it's too hard to roll and cut the gnocchi because of the added ingredients, you can also mix the dough and then drop it into boiling water like a dumpling!

        Reply
    6. Kris

      April 05, 2021 at 7:58 pm

      Made them tonight and they were terrific! I've never made gnocchi before but had a lot of leftover mashed potatoes from Easter dinner. Tossed with a brown butter fresh sage sauce! Will definitely make again. Thank you!

      ★★★★★

      Reply
      • Team Life As A Strawberry

        April 06, 2021 at 2:19 pm

        YIPPEE! We love the combination of brown butter and sage with gnocchi!

        Reply
    7. Andrea

      February 25, 2021 at 8:42 pm

      Question! How far ahead of dinner could I make these without freezing? These are on regular rotation at our house by request of my three young boys, wondering if I could make them earlier in the day to reduce the dinner time chaos when I’m in a fresh batch 🙂

      ★★★★★

      Reply
      • Team Life As A Strawberry

        February 27, 2021 at 10:36 am

        Great thinking, Andrea! If you make them in the morning you can refrigerate them until dinner! Keep them lightly covered in the fridge (in a single layer on a plate or baking sheet dusted with flour) until dinnertime.

        Reply
    8. Heather

      December 28, 2020 at 7:49 pm

      Made these tonight using a gluten free flour blend. I think I may have ended up only using a half a cup of the flour. They turned out great! I’ve never made gnocchi before and it was a great way to use the leftover mashed potatoes. After I cooked them I tossed them with leftover ham and peas in an Alfredo sauce. Super easy. Thanks for the recipe!

      ★★★★★

      Reply
      • Team Life As A Strawberry

        December 29, 2020 at 3:43 pm

        We're SO happy to hear that you loved it!

        Reply
    9. Kathleen Lambert

      December 05, 2020 at 9:28 pm

      My mother used to make gnocchi for us and served it with spaghetti sauce - yummy. She let the potatoes sit for a bit between steps - rather than using a fork, she took each pillow, held it in the fingers of her right hand and pulled it down through a four sided cheese grater. This left the gnocchi kind of folded over itself with impressions all around. She also boiled the gnocchi, but made sure they rose once or so in the water. We couldn't eat many because they filled us so, but we loved them -the ones in grocery stores are awful ---Miss my mom.....

      ★★★★★

      Reply
    10. Jacquie

      April 14, 2020 at 7:11 pm

      SOOOO GOOD! Thank for you for this recipe !!

      ★★★★★

      Reply
    11. Em

      April 09, 2020 at 12:55 am

      I easily made a double batch so that I had some to freeze. These gnocchi were delicious and lighter than many premade frozen varieties!

      ★★★★★

      Reply
      • Peter

        October 01, 2022 at 8:20 pm

        They come out a tad heavier than when I push a fresh cooked potato through a ricer. But they are still way better than anything from a store or restaurant. Thanks!

        ★★★★

        Reply
        • Team Life As A Strawberry

          October 02, 2022 at 12:12 pm

          We're SO glad to hear you enjoyed them!

          Reply
    « Older Comments

    Primary Sidebar

    Jessie standing in a kitchen lifting a fork full of pasta.

    I'm Jessie, and I like to talk about food. On this website, you'll find well-tested recipes and tutorials to help you make weeknight comfort food you're proud of.

    Learn More →

    • Instagram
    • TikTok
    • Facebook
    • Twitter
    • YouTube
    • Pinterest

    Most Popular Recipes

    • Easy Crusty French Bread (VIDEO)
    • How to Make a Cheese Plate (with step-by-step photos!)
    • 30 Minute Creamy Chicken Spinach Pasta
    • Butterless Chocolate Chip Cookies with Coconut Oil
    • Easy Creamy Mushroom Sauce
    • Cupcakes 104: How to Store and Freeze Cupcakes (With Video!)

    Easy Winter Recipes

    • Crusty Cranberry Pecan Bread (No Kneading)
    • Maple Roasted Brussels Sprouts with Dried Cranberries and Goat Cheese
    • Instant Pot Short Ribs with Red Wine
    • Mushroom Spinach Lasagna
    • Easy Jalapeño Cheese Bread in a Dutch Oven (no kneading!)
    • Small Batch Crusty Bread

    Footer

    ↑ back to top

    ABOUT US

    • Meet Our Team
    • Contact
    • FAQ
    • Work With Us
    • Privacy Policy
    • Terms & Conditions
    • Accessibility

    RESOURCES

    • Subscriber Resource Library
    • Meal Planning Resources
    • Sustainability Resources
    • Social Responsibility
    • At The Table Podcast
    • Everyday Artisan Bread Course

    RECIPES

    • Recipe Index
    • Homemade Bread
    • Pasta Recipes
    • Vegetarian Recipes
    • Quick and Easy Meal Ideas

    JOIN OUR EMAIL LIST!

    Life As A Strawberry logo
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    1% for the Planet logo

    About - Recipes - Privacy Policy

    Copyright © 2012-2023 LIFE AS A STRAWBERRY