*Use the ratio above as a guide but feel free to increase the recipe as much as needed to use up your leftover mashed potatoes. (Example: if you have 2 cups leftover mashed potatoes use 1 cup all-purpose flour etc).

1. In a large bowl, combine the leftover cold mashed potatoes and flour. Stir with a spoon to start but then use clean hands to bring the dough together. You want a dough that you can easily roll out and slice so it shouldn’t be too sticky. Depending on the moisture level in your potatoes you may need to add more flour a little at a time. (Mashed potatoes made from russet potatoes will produce the best gnocchi. If other varieties of potato were used, the gnocchi dough may be more challenging).
2. Once the dough is formed, turn it out onto a lightly floured surface and slice it into smaller portions that will be easier to roll into a tube.
3. With one portion at a time, use your hands to roll the dough into a long tube about 3/4 inch thick.
4. Slice the tube into ½ inch pieces which will become your individual gnocchi.
5. Give each piece of gnocchi some texture so that it can hold onto sauce by lightly pressing the tongs of a fork into the gnocchi, pressing your thumb into the centre of the gnocchi or rolling each piece down the tongs of a fork to mimic the design of a gnocchi board.
6. Freeze your raw gnocchi by spreading it in an even layer on a lined sheet pan and placing in the freezer. Once frozen (1-2 hours) remove from the sheet pan and transfer the frozen gnocchi to a freezer safe bag or container.
7. Cook your gnocchi by bringing a large pot of salted water to a boil. Add the gnocchi, stir, and boil for 2-3 minutes until the gnocchi floats. Remove from the boiling water.

*For the pictured gnocchi, I boiled the gnocchi and then browned it in a sauté pan for a few minutes in a touch of oil before adding sun-dried tomatoes, smoked tofu, tomato sauce, a bit of coconut milk, spinach, green onion and my vegan parmesan "cheese".