Basic Gnocchi Using Leftover Mashed Idaho® Potatoes


  • 5 pounds mashed potatoes
  • 3 tablespoon kosher salt
  • 1 tablespoon white pepper
  • 3 eggs
  • 6 cups high gluten flour
  • 6 cups semolina
  • Olive oil as needed


  1. Spread the previous night's mashed potatoes on a sheet pan and dry in a 300°F oven for 5 minutes.
  2. Place potatoes in mixing bowl with seasoning and eggs. Mix on low with dough hook. Add flours by degrees.
  3. Continue to mix until dough pulls away from the sides of the bowl cleanly.
  4. Roll dough out into thin ropes and cut 1/4 inch dumplings on the bias.
  5. Boil in heavily salted water until gnochetti float.
  6. Transfer cooked gnocchi to an ice water bath to shock.
  7. Drain gnocchi and lightly coat with oil.
  8. Refrigerate until service.
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Photo Credit:
Ben Harker
(Recipe Photo Contest Winner)

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