Need to use up mashed spuds? Make Herbed Gnocchi. In large bowl, stir
4 cups mashed potatoes with ¼ cup finely chopped fresh herbs (such as
sage, thyme and parsley). Stir in 1 cup all-purpose flour, in 3 additions, just until mixed; add more flour if dough is really sticky. Turn out onto unfloured work surface; knead to form slightly sticky spongy dough. Divide dough into 4 pieces. Roll out each into long ¾-inch thick ropes; cut into ½-inch lengths. In large saucepan of boiling salted water, cook gnocchi, in 3 batches, until tender, 2 to 3 minutes. Using slotted spoon, transfer to ice water; let cool. Remove gnocchi; pat dry with paper towel. In large nonstick skillet, melt 1 tbsp unsalted butter over medium heat. Working in batches, cook gnocchi until crispy and golden, adding 1 tbsp unsalted butter between batches. Serve as is or with tomato sauce.