Mashed Potato Gnocchi

• 2 cups mashed potatoes, leftover
• 1 cup flour
• 1 egg
• 2 cups white wine, leftover
• 2 tablespoons cream, leftover
• 2 tablespoons oil

1. Mix the potatoes, flour, and egg together. Form it into a dough ball, without over kneading. Cut it into four pieces.
2. Roll each piece into a long thin roll, then cut off little pieces on the end with a knife. They should be gnocchi pasta shaped, like little rectangles.
3. Make a mark on each one with a fork, being careful not to squish them too much.
4. Then I brought the wine and water to a raging boil in a medium cast iron pan and dropped the gnocchi in. They were just covered with liquid. Cook for about 5 minutes and then remove them and drop them into a separate pan of hot oil to brown them up for 5 more minutes. Repeat in batches
5. Reduce the wine to a sauce by letting it cook down a bit. Add cream, seasoning, maybe some garlic. After 2 or 3 minutes, add gnocchi and other things- like shrimp, and arugula.

mashed potatoes, flour, egg, white wine, cream, oil

Taken from food52.com/recipes/32807-mashed-potato-gnocchi (may not work)