Light and lovely Gnocchi

What to do with a mound of leftover mashed potatoes?  Whip up fresh Gnocchi for my fiance, of course!
After a lovely meal of baked chicken I found myself with a huge bowl of mashed potatoes, I learned that these don't freeze well. (The milk doesn't like the freezer)
I googled a few things and came up with the brilliant and carb loving idea of Gnocchi with a spicy sauce for a meatless Monday dinner.

I borrowed a few ideas few different sites and came up with the recipe below.  Its light but not too light, but not has heavy as the usual all potato belly bombs:

• 2 cups cold mashed potato
• 1 cup part skim ricotta cheese
• 2 tablespoons Parmesan cheese
• 2 large fresh eggs
• 1.5 - 2 cups flour
• + a few sprinkles for the board

Mix cheese, eggs, cheeses with the leftover potatoes in a large bowl with an electric mixer.  This will ensure all the little lumps are smoothed out.  Add flour and mix gently - starting with spoon and finishing with fingers, its the best way to incorporate.  Texture should be a bit sticky and softer than regular pasta dough.

Once incorporated roll it out onto a large cutting board or counter - dust with flour.  Roll into small balls and cover the remaining dough.  Roll into 1 inch wide snake-like shapes.  Using a sharp floured knife or scraper cut into small 1/2 inch slices.  Freeze on parchment or wax paper lined baking sheets till you cut through the rest of the dough...it will make a lot.

To cook: 

• Warm a saute pan, add a drizzle of oil and small pad of butter
• Boil in large pot of salted water for a couple mins, don't know the exact time but its ready when it floats to the top.  Remove with slotted spoon and let water drain, add to the warm pan and heat till golden brown, add a few spoon fulls of spicy sauce and cover to heat through.
• Sprinkle fresh basil and grated parm and serve right from the sauce-pan

Variations:  Pesto, Brown Butter + Sage, Meat Sauce, or Vodka Sauce