When life gives you extra mashed potatoes, turn them into pillowy gnocchi. This transformative leftovers dish is comforting, easy, and less intimidating than you think. The flour adds just the right amount of starchiness, while the butter and cheese provide salty goodness that perfectly complements the subtle crunch that comes from the toasted exterior. 

Nicole McLaughlin
Recipe by Well Done


Read the full recipe after the video.

Recipe Summary test

45 mins
1 hr
Serves 4 (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • Pour 1 cup of the flour onto a work surface. Add cold mashed potatoes, and create a well in center of potatoes. Crack egg into the well, and whisk lightly with a fork. Sprinkle with 1/4 teaspoon of the salt. Use hands to combine ingredients and create a dough. Add remaining flour, as needed, to keep dough from sticking. Do not over work the dough. 

  • Divide dough into 4 to 6 portions, and roll each portion into 3/4-inch wide “logs”. Using a knife or bench scraper, cut each rope into 1/2 to 3/4-inch pieces.  

  • Flour the back side of a fork. Working with 1 piece at a time, roll gnocchi down back side of fork to create small ridges. Repeat with remaining gnocchi, and chill 10 minutes.  

  • While gnocchi chills, bring a pot of salted water to a boil. Cook gnocchi in batches in boiling water until all pieces are floating, about 4 minutes. Use a slotted spoon to transfer gnocchi to a plate in a single layer.

  • Melt butter in a large non-stick skillet over medium-high. Add boiled gnocchi to hot skillet; cook, stirring occasionally, until lightly toasted and golden, 2 to 3 minutes. Sprinkle with Parmesan, pepper, and remaining salt.