Leftover Mashed Potato Gnocchi with Brown Butter, Sage & Lemon Pepper Sauce
Chef Jay
Rated 5.0 stars by 1 users
Author:
Chef Jay
Servings
3
Prep Time
20 minutes
Cook Time
25 minutes
Hey there, it’s Chef Jay! 🥔✨ Got some leftover mashed potatoes? Let’s turn them into pure gold with Mashed Potato Gnocchi tossed in a Brown Butter, Sage & Lemon Pepper Sauce. Golden, pillowy bites soak up that nutty butter and bright lemon, finished with crispy bacon and a shower of Parmesan. 🍋🧈 Simple, soulful, and absolutely irresistible, leftovers never looked this good! 😋🔥
Ingredients
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Butcherbox 6 slices leftover bacon (or fresh)
For the Gnocchi:
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2 cups leftover mashed potatoes (cold, not too liquid)
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1 egg, lightly beaten
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¾–1 cup all-purpose flour (plus extra for dusting)
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½ tsp truffle salt
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1 tsp ButcherBox Lemon Pepper Seasoning
For the Sauce:
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6 Tbsp unsalted butter
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8–10 fresh sage leaves
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Zest of 1 lemon
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Juice of ½ lemon
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1 tsp freshly cracked black pepper
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½ tsp salt (or to taste)
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Freshly grated Parmesan (for serving)
Mise en Place 🔪
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Large mixing bowl
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Fork (for fluffing potatoes)
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Measuring cups & spoons
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Chef’s knife & cutting board
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Large pot (for boiling gnocchi)
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Slotted spoon
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Baking sheet or tray (to hold cooked gnocchi)
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Skillet (for sauce)
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Zester (for lemon)
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Wooden spoon or spatula
Directions
Prep 🥒
Measure out 2 cups leftover mashed potatoes and fluff with a fork to remove clumps.
Lightly beat 1 egg.
Measure ¾–1 cup flour, truffle salt, and lemon pepper seasoning.
Zest and juice ½ a lemon.
Wash and pat dry sage leaves.
Line a baking sheet with parchment paper for the bacon.
Grate Parmesan for finishing.
How to Cook 🍳
Preheat oven to 400°F (200°C).
Lay bacon slices on a parchment-lined sheet pan.
Bake 12–15 minutes until golden and crisp.
Drain on paper towels, then crumble into pieces.
Mix mashed potatoes with beaten egg.
Sprinkle in ¾ cup flour, truffle salt, and lemon pepper seasoning. Fold until a soft dough forms. If sticky, add more flour—but don’t overwork.
Transfer dough to a lightly floured surface. Divide into 4 pieces.
Roll each into ropes (¾-inch thick) and cut into 1-inch pieces.
(Optional) Roll pieces on the back of a fork for ridges.
Bring a large pot of salted water to a boil.
Drop gnocchi in batches. They’re ready when they float (2–3 minutes).
Remove with a slotted spoon and place on a tray.
In a skillet, melt butter over medium heat until foamy and nutty brown.
Add sage leaves and crisp for 30–60 seconds.
Stir in lemon zest, lemon juice, black pepper, and salt.
Add cooked gnocchi to the skillet and toss in the sauce.
Plate, then sprinkle with crumbled bacon. Top with Parmesan and cracked black pepper. Serve warm.