Holiday Leftovers Recipe: Homemade Gnocchi


Gnocchi Made with Leftover Mashed Potatoes and Chobani Greek Yogurt — a Modern Mrs.
I'm the worst at over-estimating potatoes when making mashed potatoes. I make mashed potatoes every Thanksgiving and Christmas, and every Thanksgiving and Christmas I have mashed potatoes for dayyss! (And this is after feeding 10+ people.) In years past, I've just served my family the leftover mashed potatoes with whatever else we were having until it was used up. Well, after a week of leftover mashed potatoes, it's no wonder I only made them twice a year....

All that changed this year, my friends. Not only did I find a new, healthy way to make my mashed potatoes, but I found a de-li-cious way to repurpose them, and I'm going to share both with you today!

First, how I make my mashed potatoes.

Okay, usually I make my mashed potatoes with gold potatoes, sour cream, a bit of milk, and some seasonings. This was always well and good, but this year I decided to try something a little different. I've been seeing different ways to substitute greek yogurt in recipes, and I figured, surely I could substitute the sour cream and milk for greek yogurt. Not only would this save me a step, but it would be a healthy addition to the potatoes, which would make my super health-conscious hubby happy.

With my mom in town for the holiday, I made quite a large batch of potatoes — just about an entire bag. I peeled, boiled, mashed with my beaters, then added approximately 12 oz. (about a cup and a half) of plain Chobani Greek Yogurt. A splash of salt and pepper, a quick whip with the beaters, and we had some pretty scrumptious potatoes.

We also had about four cups of potatoes leftover.

Having recently spent a week of eating leftover mashed potatoes post-Thanksgiving, none of us were interested in eating leftover mashed potatoes in their current form. Who could blame us? Queue a holiday episode of Chopped, and a contestant made gnocchi with their potato ingredient. Umm... I could do that!

Note: This is literally the first and only time I've ever made gnocchi, so it's not pretty, but it's darn delicious, and I've since learned you can "style" them different ways, so don't let my presentation deter you. This recipe is definitely worth a shot, and feel free to experiment!

Homemade Gnocchi Recipe (Using Leftover Mashed Potatoes)

Gnocchi Recipe Made with Leftover Mashed Potatoes and Chobani Greek Yogurt — a Modern Mrs.

  • 2 Parts Mashed Potatoes
  • 1 Part Flour
  • 1 Egg, Beaten
  • 3/4 tsp. Salt
(For my batch, I had four cups mashed potatoes, two cups flour, two eggs, and 1½ tsp. salt.)


  1. Dump half of your flour onto your work surface.
  2. Dump your mashed potatoes on top.
  3. Form a well in your mashed potatoes.
  4. Pour your beaten egg(s) into the well.
  5. Add your salt.
  6. Add your remaining flour on top.
  7. Work the ingredients together until incorporated, then gently knead the dough for a couple of minutes.
  8. Add more flour as needed until the dough doesn't stick to you or a rolling pin.
  9. Divide your dough into equal portions. (I had four.)
  10. Roll each portion until it's about 3/4" in diameter.
  11. Cut the roll into bite-sized portions.

    Now, this is where I went all fancy trying to "style" my portions. It didn't work out for me. Basically, you want to either use a fork, or your thumb, and make some sort of indentation in the portions so your sauce has something to "stick" to. On Chopped, the guy just pinched an edge. I tried to roll the dough down the tines of a fork, but it took a really long time to form and was just an overall pain in the tush. Do whatever you think will work best for you!
  12. Place your portions into a pot of salted, boiling water.
  13. Once they float, they're ready!

Now, I chose to toss my gnocchi in a pan with some olive oil to give the outside a little texture and crunch, but that is entirely optional. You could also use that opportunity to add extra seasonings, if you find you need some more flavor.

Then, add your sauce of choice, a sprinkle (or more, if you'd like) of cheese, and you have yourself some tasty, homemade pasta, and no more mashed potatoes!

Do you have any tips for utilizing leftovers? What are some of your favorite ways to use Chobani Greek Yogurt? Be sure to visit for more inspiration!

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