Mashed Potato Gnocchi

Transform your leftover mashed potatoes into mouthwatering homemade gnocchi with this easy Mashed Potato Gnocchi recipe! These tender, pillowy dumplings are made with just a handful of ingredients, including russet potatoes, a touch of flour, and a single egg yolk for structure. Optional Parmesan cheese adds a subtle richness to the dough, and the gnocchi are delicately finished in a buttery sage sauce for a classic Italian flourish. This recipe ensures soft, melt-in-your-mouth gnocchi, perfect for pairing with your favorite sauces or serving as a standout side dish. With step-by-step guidance and simple ingredients, making homemade gnocchi has never been more approachable. Great for cozy weeknight dinners or impressing guests with your handcrafted culinary skills!

Nutriscore Rating: 73/100

Prep Time:60 mins

Cook Time:20 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 pounds Russet potatoes
• 1.5 cups All-purpose flour
• 1 large Egg yolk
• 1 teaspoon Salt
• 0.25 cups Parmesan cheese (optional)
• 2 tablespoons Unsalted butter (for serving)
• 4 leaves Fresh sage leaves (optional, for serving)

Directions

Step 1

Peel and dice the russet potatoes into evenly sized chunks for quick, consistent cooking.

Step 2

Place the potato chunks in a large pot of cold, salted water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender.

Step 3

Drain the potatoes and allow them to sit for a few minutes to release excess steam. This helps prevent wet gnocchi dough.

Step 4

Pass the cooked potatoes through a ricer or mash them until smooth. Spread the mashed potatoes out slightly on a clean work surface or large bowl to cool to room temperature.

Step 5

Once cool, sprinkle the mashed potatoes evenly with flour, salt, and Parmesan cheese (if using). Make a small well in the center and add the egg yolk.

Step 6

Using your hands or a bench scraper, gently mix and knead the ingredients until a cohesive (but not sticky) dough forms. Avoid overworking the dough to keep the gnocchi tender.

Step 7

Divide the dough into 4 equal portions. Roll each portion into a thin rope about ¾ inch in diameter, and cut into 1-inch pieces using a knife or bench scraper.

Step 8

To shape the gnocchi, roll each piece gently over the back of a fork to create ridges (optional but helps hold sauce). Lightly dust the gnocchi with flour to prevent sticking.

Step 9

Bring a large pot of salted water to a gentle boil. Drop the gnocchi in batches into the water. Once they float to the surface (about 2-3 minutes), cook for an additional 30 seconds, then remove with a slotted spoon.

Step 10

For serving, melt butter in a skillet over medium heat and add fresh sage leaves, if using. Toss the cooked gnocchi in the butter sauce until lightly golden and fragrant.

Step 11

Serve immediately, garnished with extra Parmesan cheese if desired.

Nutrition Facts

Serving size	1202.4 grams (1202.4g)

Amount per serving	% Daily Value*
Calories	2034

Total Fat 44.60g	57%
Saturated Fat 26.30g	132%
Polyunsaturated Fat NaNg
Cholesterol 301mg	100%
Sodium 3333mg	145%
Total Carbohydrate 339.70g	124%
Dietary Fiber 20.70g	74%
Total Sugars 11.50g
Protein 69.10g	138%

Vitamin D 49IU	247%
Calcium 908mg	70%
Iron 20mg	110%
Potassium 5356mg	114%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.7%

Protein: 13.6%

Carbs: 66.7%