Basic Gnocchi Using Leftover Mashed Idaho Potatoes
Transform leftover mashed potatoes into tender, pillowy gnocchi with this straightforward technique. The key lies in properly drying the potatoes first, then gradually incorporating high gluten flour and semolina for the perfect texture. These delicate dumplings float when perfectly cooked and can be stored for future meals. This recipe makes excellent use of day-old mashed potatoes, creating restaurant-quality pasta that pairs beautifully with butter, sage, or your favorite sauce.
Ingredients
- 5 pounds mashed potatoes
- 3 tablespoon kosher salt
- 1 tablespoon white pepper
- 3 eggs
- 6 cups high gluten flourall-purpose flour1:1gluten-freeadds gluten
may affect texture slightly
- 6 cups semolinaall-purpose flour1:1gluten-free
different texture
- olive oil, as needed
Instructions
- 1
Spread mashed potatoes on sheet pan and dry in oven for 5 minutes
- 2
Place potatoes in mixing bowl with seasoning and eggs
- 3
Mix on low with dough hook
- 4
Add flours gradually by degrees
- 5
Continue mixing until dough pulls away from bowl sides cleanly
- 6
Roll dough into thin ropes and cut 1/4 inch dumplings on bias
- 7
Boil in heavily salted water until gnocchi float
- 8
Transfer cooked gnocchi to ice water bath to shock
- 9
Drain gnocchi and lightly coat with oil
- 10
Refrigerate until service
Tips
Dry the mashed potatoes thoroughly to prevent sticky dough that requires excess flour.
Add flour gradually to avoid overworking the dough, which makes tough gnocchi.
Test one gnocchi first - when it floats immediately upon rising to surface, the rest are ready.
Good to Know
Refrigerate cooked gnocchi up to 3 days or freeze up to 3 months
Can be made completely ahead and refrigerated until ready to serve
Serve immediately after reheating with butter, sage, or preferred sauce
Common Mistakes
Use properly dried potatoes to avoid sticky dough requiring excess flour
Add flour gradually to prevent tough, overworked gnocchi
Substitutions
Vegan Options
Gluten-Free Swaps
may affect texture slightly
different texture
FAQ
Can I freeze the uncooked gnocchi?
Yes, freeze uncooked gnocchi on a sheet pan first, then transfer to bags. Cook directly from frozen, adding 1-2 extra minutes to cooking time.
What if I don't have a stand mixer?
You can mix by hand, but work quickly and gently to avoid overworking the dough, which makes tough gnocchi.
How long do cooked gnocchi keep?
Cooked gnocchi keep refrigerated for up to 3 days or can be frozen for up to 3 months in airtight containers.