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Panfried Potato Gnocchi
This is great for leftover mashed potatoes. It's best to use a potato ricer to make sure there are no lumps.
4 potatoes (or 4 cups mashed potato)
1 egg, slightly beaten
1/2 cup seasoned flour or Gator Wing Batter
If you're making from scratch, bake or microwave the potatoes until soft. If you're using mashed potatoes, let them get to room temperature before starting.
Push the cooked potatoes through the ricer or mash finely. Add in half of the egg. Sprinkle the flour into the potatoes. Stir until it starts to come together as a stiff dough. Then, using your hands, knead the dough to combine it all well. If it is too sticky, add more flour. At this point, you can either "freehand" the gnocchi, by grabbing a little at a time and rolling into a ball, then pressing with a fork to make a tater tot shape. Or, you can divide the dough into 4, roll each quarter into a rope a little less than an inch thick, then cut the rope into pieces (3/4 to 1 inch). Press each with the tines of a fork.
Traditionally, the gnocchi would be boiled, but I prefer pan-frying because it is more fool-proof. Heat a skillet to medium low. Melt 2 tbs butter. Add the gnocchi, being careful to leave room for flipping, no sides touching. Fry until golden brown on each side, flipping only once. Season to taste.
Serve with butter and parmesan or with leftover holiday gravy.