Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Leftover Mashed Potato Gnocchi with Brown Butter and Herbs
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- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 409
- Total Fat
- 26 g
- Saturated Fat
- 15 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 5 g
- Sugar
- 1 g
- Protein
- 13 g
- Cholesterol
- 105 mg
- Sodium
- 426 mg
Give your leftover mashed potatoes a second life by making them into light, fluffy potato gnocchi. You can use potatoes cold from the fridge or at room temperature to whip up this quick Italian favorite. Here we sauce it with a simple but delicious brown butter with sage and herbs, but if you’ve got leftover gravy from a holiday turkey or roast you can even use that — a cup or so of gravy and a splash of pasta water is all you need to make a savory sauce. Uncooked gnocchi freeze well (see Cook’s Note) so you can also stash them away for a quick meal down the road. Note that mashed russet potatoes work best here — we tried with other types of potatoes but found they needed more flour, making the gnocchi heavy.
- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 409
- Total Fat
- 26 g
- Saturated Fat
- 15 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 5 g
- Sugar
- 1 g
- Protein
- 13 g
- Cholesterol
- 105 mg
- Sodium
- 426 mg
Ingredients
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Directions
- Make a mound of the flour on a work surface and make a well in the center. Add the mashed potatoes to the well. Make a crevice in the mashed potatoes and add the egg and a pinch of salt. Beat the egg with a fork, then begin incorporating the egg into the potatoes. Once they are mostly combined, start flicking in flour with the fork and mixing it in a little at a time. Once most of the flour is incorporated, begin bringing the dough together with a bench scraper and floured hands. Knead the dough to make a smooth ball, 1 to 2 minutes. If the dough is too sticky to knead, add more flour a tablespoon at a time until you can knead it. (The amount of flour may vary depending on how wet your mashed potatoes are but could be up to 1/4 cup or a bit more.) If you cut through the dough, it should look like cookie dough.
- Flour a baking sheet and your work surface. Cut the dough into 4 equal pieces. Keeping the dough well-floured as you work, roll each piece into a rope about 1/2 inch thick, then cut each crosswise into 1/2-inch pieces. Roll the pieces into rough balls, then use your thumb to gently roll them one at a time down the curved tines of a fork, making ridges on one side and a concave depression on the other side. Place the gnocchi on the floured baking sheet when formed. Repeat until all the dough is used. (See Cook’s Note for freezing instructions.)
- Meanwhile, bring a large pot of salted water to a boil if you’re planning to cook the gnocchi immediately.
- Once the gnocchi are formed, melt the butter in a large skillet over medium heat. Cook, swirling the pan occasionally, until the butter foams and then begins to turn golden and smell nutty, about 4 minutes. Add the sage and thyme and cook until the milk solids in the butter turn golden brown, 30 seconds to 1 minute. Add 1 cup of the pasta cooking water and bring to a simmer, then cook until reduced by about half, 3 to 4 minutes.
- Meanwhile, gently add the gnocchi to the pot of boiling water. Cover and let the water come back to a boil as quickly as possible, then uncover and stir so the gnocchi float to the surface. Simmer until the gnocchi are just cooked through (taste one to check), 2 to 3 minutes.
- Use a spider or small strainer to gently lift the gnocchi from the water and transfer them directly to the simmering sauce. Toss to coat the gnocchi in the sauce, adding a little more pasta water if it seems dry. Remove the skillet from the heat and sprinkle with the Parmesan. Toss to combine and serve immediately with more Parmesan at the table.
Cook’s Note
To freeze the gnocchi, place them in a single layer on a parchment-lined baking sheet and place in the freezer until solid, about 2 hours. Transfer them to an airtight container or sealed freezer bags and freeze for up to 3 months.
