2 cups leftover mashed potatoes
1 cup flour
1/4 teaspoon Salt
6 tablespoons Butter
Fresh Cracked Pepper
1 tablespoon Parsley, chopped
2-3 tablespoons Parmesan cheese, grated
1. On a flat surface, such as a cutting board or counter top, add the mashed potatoes and a 1/2 cup of the flour. Mould the mixture into a mound and make a well.
2. Add the egg and salt to the well. And then begin incorporating the egg into the mash potatoes, mixing gently, just as you would do making pasta.
3. After a minute or so of bringing the dough together, gently add the last 1/2 cup of flour and form the dough into a large ball.
4. Knead the dough a couple times just until everything has come together and is smooth. Be careful not to over knead the dough, or else you will have really tough Gnocchi.
5. Divide the dough into 3 equal pieces. And take each piece and roll it out into a rope that is about 1/2 inch thick and then cut the rope into 1/2 inch thick pieces.
6. To make the indentations on each gnocchi, Take a fork and gently roll the Gnocchi down the tines of the back side of the fork. (It doesn’t have to look perfect, but the gnocchi need some indentations to hold the sauce.) Once you get the hang of it, it’ll go fast.
7. Add the gnocchi a couple at a time, to a pot of boiling salted water. Once they float they are done. It only takes a min or 2 so be ready to take them out pretty quickly.
8. Once they are done boiling, add the Gnocchi, to a medium size pan on medium high heat. Add the butter and let them crisp up for about 4 minutes. Make sure not to have the pan too high or else you will burn the butter.
9. Remove them from the pan to a platter and add Parmesan, Parsley, and salt and pepper to taste.