Gnocchi Revival

Ingredients

Potato Gnocchi

• 3 cups cold leftover mashed potatoes
• 1 large egg
• 1–1¼ cups all-purpose flour, plus more for dusting
• 1 tsp kosher salt (adjust if potatoes were heavily seasoned)

Creamy Garlic–Parmesan Sauce

• 2 tbsp olive oil (divided)
• 1 small shallot, finely diced
• 3–4 cloves garlic, thinly sliced or minced
• 3 tbsp unsalted butter
• 1 cup heavy cream
• ½ cup finely grated Parmesan cheese (plus extra for serving)
• ½–1 tsp crushed red pepper flakes
• Kosher salt & freshly ground black pepper
• Squeeze of fresh lemon juice (1–2 tsp)

Steak & Finishing

• 8–10 oz cooked steak, thinly sliced (freshly grilled or leftovers)
• Fresh parsley, chopped
• Extra Parmesan & cracked pepper

Directions

Make the Gnocchi

1. In a large bowl, combine the cold mashed potatoes and egg until smooth.
2. Sprinkle in 1 cup flour and the salt. Mix gently just until a soft dough forms, adding up to ¼ cup more flour only if needed.
3. Turn dough onto a floured surface, divide into 4 pieces, roll each into ¾-inch ropes, and cut into bite-size pieces. Dust lightly with flour.
4. Bring a pot of salted water to a gentle boil. Add gnocchi in batches. Cook until they float, then give them 30–60 seconds more. Remove to a tray to dry slightly.

Crisp the Gnocchi

1. Heat 1 tbsp olive oil in a skillet over medium heat. Add gnocchi in a single layer.
2. Pan fry 3–5 minutes until golden and crisp. Transfer to a plate and set aside.

Make the Sauce

1. Add remaining 1 tbsp olive oil if needed. Add shallot and cook on medium-low until soft and translucent, about 3–4 minutes.
2. Add garlic and cook 30–60 seconds, until fragrant.
3. Add butter, let melt, then pour in heavy cream. Keep heat low.
4. Stir in Parmesan, red pepper flakes, lemon, salt, and pepper. Simmer gently 2–3 minutes until slightly thickened.

Finish & Serve

1. Add crispy gnocchi back to the skillet and toss to coat. Loosen with a splash of cream or gnocchi water if needed.
2. Warm sliced steak briefly in the sauce or place over each bowl when serving.
3. Serve in warm bowls topped with Parmesan, cracked pepper, and fresh parsley.

Tip: This recipe shines when made with your leftover goat-cheese mashed potatoes—Gnocchi Revival lives up to its name.