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Recipe: Mashed Potato Gnocchi

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Mashed Potato Gnocchi
 
3 cups of leftover mashed potatoes
2 eggs 
1 tsp garlic, minced
1/4 cup Parmesan cheese (optional
Approx 3 cups of flour
 
Mix the mashed potatoes with the eggs, garlic and cheese. 
 
Start with about 2 cups of flour and work in. Keep adding flour half a cup at a time, until you have a soft but somewhat stiff dough. Don’t overwork. 
Pull or cut a large piece of dough about the size of a golf ball and roll into a rope about 3/4 of an inch thick. Cut into one inch pieces.
If you like,  Roll and flip the pieces with a floured fork. I usually just make them into oval balls.
Simmer in salted water or stock for about 15 minutes depending on what size you make them. 
Serve with a nice tomato basil sauce or butter Or I add to a soup about 10 minutes before serving
There’s a lot of serving options!
 
Yields about 3 pounds of gnocchi.

 

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About Julee Morrison

Julee Morrison is an author and writer with over 35 years of experience in parenting and family recipes. She’s the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook.Available on Amazon,

Her work has appeared in The LA Times, Disney’s Family Fun Magazine, Bon Appétit, Weight Watchers Magazine, All You, Scholastic Parent & Child, and more.

Her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" appeared on AP News, and her parenting piece “The Sly Way I Cured My Child's Lying Habit” was featured on PopSugar.

Outside of writing, Julee enjoys baking, reading, collecting crystals, and spending time with her family. You can find more of her work at Mommy’s Memorandum.