Leftover Mashed Potato Gnocchi

When life presents you with extra mashed potatoes, turn them into lush gnocchi. This dish, made from leftovers, is delicious, light and not as intimidating as you might think. The flour adds just the right amount of starchiness, while the butter and cheese add a taste of saltiness that perfectly complements the subtle crunch coming from the toasted surface.
Pour 1 cup of flour on the work surface. Add the cold mashed potatoes and make a well in the center of the potatoes. Break the egg into a well and beat lightly with a fork. Sprinkle with 1/4 teaspoon of salt. Mix the ingredients with your hands and knead the dough. Add the remaining flour as needed to keep the dough from sticking. Do not rub the dough.Divide the dough into 4-6 portions and roll out each portion into 3/4-inch-wide” chunks". Using a knife or scraper, cut each string into 1/2-to 3/4-inch-thick pieces.Sprinkle the back of the fork with flour. When cutting gnocchi 1 piece at a time, roll them out with the back of a fork to form small sides. Repeat with the remaining gnocchi and refrigerate for 10 minutes.While the gnocchi are cooling, bring a pot of salted water to a boil. Cook the gnocchi in portions in boiling water until all the pieces float, about 4 minutes. Using a slotted spoon, place the gnocchi on a plate in a single layer.Melt the butter in a large nonstick skillet over medium-high heat. Add the boiled dumplings to the hot skillet; cook, stirring occasionally, until lightly browned and golden, 2 to 3 minutes. Sprinkle with parmesan cheese, pepper and remaining salt.