Turn leftover mashed potatoes into a comforting, cheesy baked dish — perfect for a weeknight dinner or a cozy weekend treat.
Place the mashed potatoes in a bowl and mash well with a fork.
Gradually add flour until a slightly firm, non-sticky dough forms.
Let the dough rest for 10 minutes.
Dust your work surface with flour.
Divide the dough into 3 portions and roll each into long ropes.
Cut into small gnocchi-sized pieces and sprinkle with flour to prevent sticking.
In a skillet, heat the olive oil.
Sauté the onion and garlic, add the bay leaf.
Stir in the tomato paste and sun-dried tomatoes, then pour in the water.
Season with salt, pepper, and herbs.
Let simmer until the sauce reduces, then blend until smooth.
Stir in fresh basil leaves.
Boil them in salted water until they float to the surface (this means they’re done).
Use a slotted spoon to remove them and save a bit of the cooking water.
Pour the sauce into a baking dish and mix in the gnocchi and a bit of reserved pasta water.
Top with torn mozzarella and plenty of grated parmesan.
Bake in a preheated oven at 200°C (392°F) for 40 minutes, until golden and bubbly.
