revival

Yesterday’s mashed potatoes find a second life as pillowy homemade gnocchi, pan-seared until crisp and finished in a silky garlic-Parmesan cream sauce with sliced steak. A true revival of yesterday’s meal into something entirely new, proving that some of the best dishes begin with yesterday’s leftovers.

Serves

2 - 3

time

~ 45 mins

skill

6/10

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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 the potatoes were already well seasoned)

Garlic-Parmesan Cream Sauce

  • 2 tbsp olive oil, divided
  • 1 small shallot, finely diced
  • 3–4 cloves garlic, minced
  • 3 tbsp unsalted butter
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan, plus more for serving
  • ½–1 tsp crushed red pepper flakes
  • 1–2 tsp fresh lemon juice
  • Kosher salt
  • Freshly cracked black pepper

Steak & Garnish

  • 8–10 oz cooked steak, thinly sliced
  • Fresh parsley, chopped
  • Freshly grated Parmesan
  • Freshly cracked black pepper

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directions

Make the Gnocchi

  1. In a large bowl, combine the cold mashed potatoes and egg until smooth.
  2. Add 1 cup of the flour and the kosher salt, mixing gently until a soft dough forms. Add the remaining flour only if needed to prevent sticking.
  3. Turn the dough onto a lightly floured surface.
  4. Divide into four equal pieces, roll each into ¾-inch ropes, and cut into bite-sized gnocchi.
  5. Dust lightly with flour.

Cook the Gnocchi

  1. Bring a large pot of generously salted water to a gentle boil.
  2. Cook the gnocchi in batches until they float.
  3. Continue cooking for 30–60 seconds, then transfer to a tray to dry slightly.

Crisp the Gnocchi

  1. Heat 1 tablespoon olive oil in a large skillet over medium heat.
  2. Arrange the gnocchi in a single layer.
  3. Cook 3–5 minutes, turning occasionally, until golden brown and crisp.
  4. Transfer to a plate.

Make the Sauce

  1. Add the remaining olive oil if needed.
  2. Sauté the shallot over medium-low heat until softened, about 3–4 minutes.
  3. Stir in the garlic and cook for 30 seconds, just until fragrant.
  4. Add the butter and allow it to melt.
  5. Pour in the heavy cream and keep the heat low.
  6. Stir in the Parmesan, crushed red pepper, lemon juice, salt, and pepper.
  7. Simmer gently for 2–3 minutes, until the sauce lightly coats the back of a spoon.

Finish & Serve

  1. Return the crispy gnocchi to the skillet and gently toss to coat in the sauce.
  2. If needed, loosen the sauce with a splash of heavy cream or reserved gnocchi cooking water.
  3. Warm the sliced steak briefly in the sauce or arrange it over each serving.
  4. Finish with fresh Parmesan, chopped parsley, and plenty of cracked black pepper.

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Tennessee Tastebuds Tip

Use cold mashed potatoes straight from the refrigerator. They make a firmer dough that’s easier to handle and results in lighter, more tender gnocchi.

Kitchen Notes

This recipe was born from leftover goat cheese mashed potatoes, proving that yesterday’s side dish can become today’s centerpiece. Pan-searing the gnocchi after boiling creates crisp edges that contrast beautifully with the creamy garlic-Parmesan sauce, while sliced steak turns it into a meal worthy of a second chance - hence the name Revival.

© 2026 Tennessee Tastebuds · Nathan Walker