Leftover Mashed Potato Gnocchi – Hungry Healthy Happy

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* 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 wasteperfect for Food Waste Action Week which takes place 1st – 7th March 2021.

A round wooden serving board covered in uncooked gnocchi.

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.

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Why should you try it?

  • The best way to use leftover mashed potatoes
  • Reduces food waste
  • Ready in just 10 minutes
  • Just 3 ingredients
  • Versatile
  • Freezes well
  • Delicious comfort food
  • Vegan option

What you will need

  • 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.
The three ingredients needed for this recipe laid out with text overlay labels.

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.

A large mixing bowl containing gnocchi dough.

Two: 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.

A wooden chopping board with gnocchi dough rolled into a long sausage shape.

Three: Cut the roll in to 1 inch width pieces.

A chopping board with cut gnocchi on it.

Four: Repeat with the remaining dough.

A wooden serving board covered in uncooked gnocchi.

Five: Using a fork or gnocchi board, pattern the individual gnocchi.

A board of patterned gnocchi.

Reduce Food Waste

Food Waste Action Week takes place between 1st – 7th March 2021 and Love Food Hate Waste are challenging 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.

Potatoes

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!

A potato masher in some potatoes.

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.

A bowl of gnocchi in a tomato sauce with a spoon.

FAQs

Is mashed potato gnocchi healthy?

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.

Can you make leftover mashed potatoes gnocchi vegan?

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.

Can you freeze gnocchi?

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.

How to cook frozen gnocchi

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.

Extra tips

  • 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.

More potato recipes

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DON’T FORGET TO RATE THE RECIPE ↓

Recipe

Leftover mashed potato gnocchi on a wooden serving board.

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 gnocchi.

Vegetarian

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Course: Main Course

Cuisine: Italian

Prep Time: 6 minutes

Cook Time: 4 minutes

Total Time: 10 minutes

Servings: 4 servings

Calories: 203kcal

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Ingredients

Instructions

  • 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.

Notes

  • 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.

Nutritional Information

Serving: 1portion | Calories: 203kcal | Carbohydrates: 32g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 75mg | Potassium: 394mg | Fiber: 3g | Sugar: 1g | Vitamin A: 226IU | Vitamin C: 10mg | Calcium: 42mg | Iron: 4mg

DisclaimerThe 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.





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