- By: Chef Eric Dohrman
- 1 cup leftover mashed potatoes, room temperature
In a large bowl, combine the mashed potatoes, optional cheese and egg until the potatoes are loose, then add the flour a little at a time until a soft, slightly tacky dough forms (the more you work gnocchi, the denser they become, so only add as much flour as needed.) Mashed potatoes can vary in moisture content, so pay close attention to the texture of the dough. It’s ready once it is just barely sticks to clean hands.