I’m sure a lot of us grew up being told not to waste food at the dinner table—and to clear our plates because, “there are starving children in Africa.”
Of course, the question always lingered: how exactly is me finishing this plate of food helping anyone else?
Regardless, that message stuck. I really don’t like waste, and I try to use as much of what’s in my refrigerator as I can. Repurposing leftovers is an art form in itself—but it can be done well.
This week, I want to share a recipe that sounds intimidating, but is actually more like a teddy bear—and it uses one of the most unassuming leftovers: mashed potatoes.
Mashed potatoes are basically the great American comfort food. I’m not a fan of the boxed flakes, but I do appreciate a good pre-prepared version from the grocery store—and of course, they’re easy enough to make at home.
My problem is the ratio. I can never seem to plan it perfectly. I almost always end up with leftover mashed potatoes and no leftover meat to go with them.
And unless you enjoy sitting down to a bowl of plain mashed potatoes (no judgment), I have a better option: potato gnocchi.
Potato gnocchi is a pasta made with eggs, flour, and cooked potatoes. Most recipes will tell you to boil whole potatoes, peel them, and then mash them.
But I had a different thought: what would happen if I just used actual mashed potatoes—the kind that already have butter and milk mixed in?
Since I’m a bit of a recipe rebel, I tried it.
And you know what?
It was delicious.
Soft, pillowy little bites of pasta goodness—and much quicker, because the potatoes were already done.
Another reason I love gnocchi is that it works with almost any sauce. Marinara, pesto, garlic butter and herbs—you really can’t go wrong. And these days, there are plenty of jarred sauces that taste like someone’s Italian grandmother has been cooking all afternoon.
The process is simple.
You mix your mashed potatoes with eggs and a little salt, then beat it well. Add flour and knead until you have a dough that’s soft but not too sticky.
Divide it, roll it out, and cut into small pieces.
Then comes the best part.
You drop the gnocchi into gently boiling water, and they tell you when they’re ready—they float to the top.
No timer needed. I just scoop them out as they rise, like little overachievers.
The recipe I use comes from a clearance cookbook find called An American Family Cooks—which feels very on brand.
So the next time you have that bowl of plain, leftover mashed potatoes sitting in your refrigerator—and you don’t quite have the heart to throw it away—try turning it into something new.
Because sometimes the best meals start with what’s already there.
1. Prep your space
Lightly oil a baking dish and flour a sheet pan.
Dust a clean work surface with flour.
2. Mix the base
In a large bowl, combine the mashed potatoes, eggs, and salt.
Stir until everything is well blended.
3. Form the dough
Add about 1½ cups of flour and mix until a soft dough forms.
Turn the dough out onto your floured surface.
4. Knead
Add more flour as needed and gently knead until the dough is soft and workable, but not sticky (about 5 minutes).
Try not to overwork it—this is what keeps the gnocchi light.
5. Shape
Divide the dough into sections.
Roll each into a rope about 1 inch thick, then cut into small pieces.
Place the pieces on your floured pan as you go.
6. Optional (but I’ve never done it)
Roll each piece lightly with a fork or your thumb to create ridges for the sauce to cling to.
7. Cook
Bring a large pot of salted water to a boil.
Add the gnocchi in batches.
They’re ready when they float to the top—no timer needed.
Remove with a slotted spoon.
8. Serve
Serve warm with your favorite sauce—marinara, pesto, or even just butter and herbs.
Note
This method is adapted from a recipe in An American Family Cooks, with a little flexibility for whatever you already have on hand.