Mashed Potato Gnocchi
3 cups of leftover mashed potatoes
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.