Turn last night’s mashed potatoes into something entirely new — these pillowy gnocchi come together in minutes and get tossed in a simple pan sauce built on our Milanese Gremolata Olive Oil, with caramelized shallot, garlic, and a splash of white wine. Bright, garlicky, and a genuinely great way to use up leftovers without anyone realizing that’s what happened.
Ingredients
- 2 cups cold leftover mashed potatoes
1–1¼ cups all-purpose flour (start with 1 cup)
- 1 egg, lightly beaten
- ½ tsp salt
- ¼ cup Milanese Gremolata Olive Oil
- 1 large shallot, finely minced
- 2 cloves garlic, minced
- ¼ cup white wine OR vegetable broth
- 2 Tbsp butter or our Butter EVOO for dairy-free
- Salt & pepper to taste
- Optional: lemon zest or Parmesan
Instructions
- Break up the cold mashed potatoes with your hands or a fork so they’re light and not densely packed. Add the egg and salt, gently mixing to combine. Sprinkle in 1 cup of flour and fold the mixture until a soft dough forms, adding up to 1/4 cup of flour only if the dough feels sticky.
- Divide the dough into four pieces, rolling each piece into a ¾-inch rope and cut into 1-inch gnocchi. Optional: roll each piece over the back of a fork to create ridges. Set the gnocchi aside on a lightly floured surface.
- Bring a large pot of salted water to a boil.
- To make the sauce, heat Milanese Gremolata Olive Oil in a skillet over medium heat. Add the minced shallot and cook for three to four minutes until soft and lightly caramelized. Add the garlic and cook for about 30 seconds, then deglaze the pan with white wine or vegetable broth simmering until the liquid has reduced by half. Stir in the butter or additional EVOO and season the sauce with salt and pepper.
- Add the gnocchi to the boiling water cooking them until they float to the surface, about one to two minutes. Remove them with a slotted spoon and transfer them to the skillet, tossing gently to coat them in the sauce.
- Serve warm and finish with lemon zest or Parmesan if desired.
