Thanksgiving is a time for giving thanks, taking a moment to reflect on good fortune and good people in our lives. It’s also an opportunity to guiltlessly gorge, allow marshmallows on the dinner table, and to test the limit of those elastic waist pants. After the gorge, most of us leave a lot of food on the table, don’t let those delicious dishes go to waste. Transform your leftover mashed potatoes into pillowy little gnocchis and then smother them in this hearty stew made of Thanksgiving trimmings. Don’t settle for a Thanksgiving dinner rerun when it comes to your leftovers, get creative and have fun with them.
Satisfy your sweet tooth with this easy-to-make recipe for Mashed Potato Gnocchi with Thanksgiving Trimmings.
1. Info for Mashed Potato Gnocchi with Thanksgiving Trimmings
- Cook Time: 15 min
- Total Time: 15 min
- Servings: 4
- Calories: 485.31 kcal
2. Ingredients for Mashed Potato Gnocchi with Thanksgiving Trimmings
- ½ cup leftover gravy
- 2 cups leftover mashed potatoes
- freshly grated nutmeg
- 2 cups flour
- 1 cup leftover turkey (chunked up)
- 1 cup leftover squash (or whatever veg you have leftover, rough chopped)
- 1 handful fresh herbs (whatever you have on hand like rosemary, tarragon…etc.)
- grated parmesan cheese
- salt
- 2 eggs
- flour
- olive oil
3. Directions:
- Equipment: small pot for gravy, large pan for sauce, medium pot for gnocchi, Microplane.
- Start by placing leftover gravy in a small pot over medium heat to warm. Now add hot water to your medium pot and salt heavily. Bring salted water to a boil.
- Place your leftover mashed potatoes into a bowl. Crack your eggs into the mashed potatoes and sprinkle with salt. Stir the potato mixture well. Grate nutmeg into the potatoes, about 30 strokes on the Microplane, don’t be shy. Add flour and mix really well to form a dough.
- Dump the dough out onto a lightly floured work surface. Knead the dough, adding a bit more flour if it’s too moist. Only work it to the point where it stops sticking, don’t overdo it. Divide the dough into 4 equal pieces. For each piece, roll the dough into a log approximately 2 inches in diameter. Now cut the log into pillows, about every 2 inches, to form your gnocchi. If you’re feeling fancy, and have some time, check out the gnocchi tip below. Once your water is boiling you can gently lower your gnocchi into the water.
- Add the leftover turkey and squash to your hot pan. Drizzle pan with olive oil and toss. Now pour your warm, leftover gravy to the pan with the turkey and squash, along with a ladle full of starchy gnocchi water. For a pop of freshness, add your fresh herbs to the pan, whatever herbs you’ve chosen.
- After the gnocchi has been cooking for about 3-4 minutes, it should be done. Remove gnocchi from the pot, placing them directly into your pan with the trimmings, and toss to combine.
- Plate your gnocchi with trimmings sauce and top it with a heavy grate of parmesan cheese and a quick, light drizzle of olive oil.
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