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Mashed Potato Gnocchi

Prep 15 min

Cook 20 min

Ready in 35 min

There’s no better way to use leftover mashed potatoes than turning them into homemade gnocchi topped with bacon.

Ingredients

1¼ cups (300 mL) prepared mashed potatoes (about 2 medium potatoes)
1½ tbsp (22 mL) Garlic & Herb Rub
1¼ cups (300 mL) flour
1 tsp (5 mL) baking powder
1 egg white
1 oz. (30 g) Parmesan cheese, finely grated (½ cup/125 mL), plus additional for garnishing

6 slices thick-cut bacon, chopped
3 green onions, thinly sliced
1 lemon, zested

½ cup (125 mL) sour cream or Greek yogurt
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) Garlic & Herb Rub

Directions

Fill a large stock pot with water and bring to a boil over high heat.
Cook the bacon in a large skillet over medium heat until crisp, about 10–12 minutes. Use a slotted spoon to move the bacon to a paper towel–lined plate, reserving the bacon grease in the skillet.
Add the gnocchi ingredients to a large bowl and mix until combined.
Turn the dough onto a lightly floured surface and knead for 30 seconds. Divide the dough in half. Roll each portion of dough into a long rope that’s about 1" (2.5 cm) thick and 24" (61 cm) long. Cut each rope into 1" (2.5-cm) pieces.
When the water is boiling, return the pan with the bacon grease to the stove over medium-high heat.
Boil the gnocchi in the stock pot for 3–4 minutes.
Use a slotted spoon to move the gnocchi to a bowl to cool slightly. Transfer the gnocchi to the skillet and cook for 2–3 minutes, or until lightly browned, gently stirring and tossing frequently to prevent sticking.
Meanwhile, combine the sour cream, lemon juice, and rub in a small bowl.
To serve, place the gnocchi on a plate and top with sauce, green onions, and bacon. Garnish with lemon zest and more Parmesan cheese, if you’d like.

Yield:

4 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 330, Total Fat 12 g, Saturated Fat 7 g, Cholesterol 35 mg, Sodium 760 mg, Carbohydrate 43 g, Fiber 1 g, Sugars 3 g (includes 0 g added sugar), Protein 12 g

Cook's Tips:

Bacon Debate: You can use turkey bacon or vegetarian bacon.

Topping Twist: Try topping your gnocchi with taco meat, cheddar cheese, beans, and tomatoes. Or give it a Greek spin with cucumbers, feta, and olives.

Freezer-Friendly: Make the gnocchi ahead of time and freeze them before cooking. When you’re ready, boil the gnocchi right from frozen. (They may take a couple extra minutes to cook!)