• In a large bowl, add all ingredients except for the flour and whisk to combine. Stir in all-purpose flour, 1/2 cup at a time, to form a dough (you may need to slightly adjust the amount of flour that you use depending on how moist your mashed potatoes are).
• Divide dough into six sections. Using the palm of your hand, carefully roll each section into a 1/2" thick rope on a lightly floured surface, continuing to add more flour to your work surface as needed. Slice the dough into 1/2" thick pieces. Cook immediately or freeze.

To cook gnocchi:

• In a large pot, bring at least 4-6 quarts of salted water to a rapid boil. Working in batches, carefully add the gnocchi to the pot of boiling water. Cook, gently stirring occasionally, until the gnocchi swell and float at the top. Use a slotted spoon to carefully remove the gnocchi from the water and drain completely. Continue this process until all of the gnocchi have been cooked.
• Lightly coat a large nonstick skillet with olive oil and heat over medium-low heat. Add drained gnocchi to the skillet and gently stir until all sides are lightly golden brown. Toss the gnocchi with sauce of choice and serve immediately.

To freeze gnocchi:

• Freeze uncooked gnocchi immediately after it is shaped by placing the gnocchi in a single layer on a baking pan lined with parchment paper or wax paper. Freeze until solid, at least 2 hours. Transfer the frozen gnocchi to resealable freezer bags and store until ready to use.
• To cook frozen gnocchi, place the frozen gnocchi directly into a large pot filled with boiling salted water and cook according to the directions above.