Leftover Mashed-Potato Gnocchi With Brown Butter and Sage

Recipe at a glance

Leftover Mashed-Potato Gnocchi With Brown Butter and Sage gives holiday food a distinct second meal instead of simply reheating the original plate. Food Network’s collection of post-Thanksgiving ideas shows how turkey, stuffing, potatoes, vegetables and cranberry sauce can move into casseroles, sandwiches, soups, snacks and other formats; this version is an original formulation built around 2 cups cold mashed potatoes. ^[1]

Yield: 4 servings. Preparation time: 30 minutes. Cooking time: 15 minutes. Use leftovers that were refrigerated promptly. FoodSafety.gov lists cooked meat and poultry leftovers at three to four days in a refrigerator kept at 40°F or below. ^[2]

Ingredients

1. 2 cups cold mashed potatoes 2. 1 egg 3. 1 to 1 1/4 cups flour 4. 1/2 teaspoon salt, only if needed 5. 4 tablespoons butter 6. 12 sage leaves 7. 1/3 cup grated Parmesan 8. black pepper ^[1]

How to make leftover mashed-potato gnocchi with brown butter and sage

1. Mix potatoes and egg, then fold in enough flour to form a soft, slightly tacky dough. 2. Divide into four ropes on a floured surface and cut into 1-inch pieces. 3. Boil in salted water in batches until the gnocchi float, then cook 1 minute more. ^[1]

4. Brown butter in a skillet and crisp the sage leaves. 5. Transfer gnocchi to the skillet, toss until lightly golden and finish with Parmesan and pepper. ^{[1] [2]}

Make-ahead, storage and useful substitutions

Do not overwork the dough or add more flour than needed. Rich, loose mashed potatoes require more flour than dry potatoes. Use gluten-free all-purpose flour with a binder, or finish with olive oil, garlic and herbs instead of butter. ^[1]

Refrigerate leftover mashed-potato gnocchi with brown butter and sage within two hours in shallow covered containers. Count storage time from when the original Thanksgiving food was first refrigerated, not from when it was transformed into this recipe. Eat refrigerated cooked turkey and other perishable leftovers within three to four days, or freeze sooner. Reheat hot portions to 165°F and discard food that has spent too long at room temperature. ^[2]