Turning those leftover Thanksgiving mashed potatoes into gnocchi with creamy mushroom sauce

Servings: Approx. 8


  •  2 cups leftover mashed potatoes
  • 1 egg yolk
  • Approx. 1 cup flour (actual amount depends on moisture level of the potatoes)
  • Salt
Mushroom sauce
  • 12 oz. portobello mushrooms, diced
  • 1 tbsp. butter
  • 2 cups heavy cream
  • 2 cups water (reserved from boiling gnocchi)
  • 1 tbsp. butter
  • 2 cloves garlic, minced
  • 1 tsp. chicken boullion
  • 2 tsp. Worchestershire sauce
  • 1 tbsp. fresh parsley, chopped
  • 1/2 tsp. freshly grated nutmeg
  • Black pepper
  • Salt, to taste
  1. Mix together mashed potatoes, egg yolk, and flour. Knead together ingredients until you have a dough-like texture that is no longer sticky. Note: Actual amount of flour needed will vary depending on how you made your potatoes and whether you put a lot of liquids into them. Start with a small portion of the flour and continue to add more until you reach the desired texture and consistency. You may even need to add more than 1 cup.
  2. On a clean, floured surface, dump out your dough and knead it a few times. Form into a ball and section in quarters.
  3. Roll each quarter into a long log, about 1 inch in diameter.
  4. Slice log into 1-inch long dumplings, and use a fork to gently roll grooves into each dumpling.
  5. Boil gnocchi in a pot of water. They are done when they float to the top, usually after just a couple minutes.
  6. Remove gnocchi and set to the side. Reserve cooking water for your sauce.
  7. To make the sauce, heat butter in a large pan.
  8. Sautee garlic and mushrooms on medium heat until they are soft, usually taking about 5 minutes.
  9. Add gnocchi to the pan, and let them saute for a few minutes.
  10. Add chicken boullion, gnocchi cooking water, cream, and Worchestershire sauce.
  11. Simmer sauce until it thickens, around 15 minutes.
  12. Finish with some fresh nutmeg, parsley, and black pepper. (You can add salt here too, but I generally don't since boullion and Worchestershire are already pretty salty)
  13. Serve gnocchi with a little parmesan on top and more fresh parsley.