sulance

leftover mashed potatoes (or cooked potatoes and cooled)
flour - semolina works great
egg
boiling water
topping: lightly browned bread crumbs, powdered sugar and heated melted butter.
Or you can replace bread crumbs with crushed poppy seeds for change and good night sleep or with cottage cheese for added proteins.

Mix mashed potatoes egg and flour until the dough is just about right consistency - not too sticky or runny and handles like thicker playdough
(if necessary divide in manageable chunks)
Roll long about one each thick roll from each chunk
Take a knife and cut about 1/4 - 1/3 inch thick slices from the roll
on floured surface or in your hands roll each piece (sulanec) into roll and put aside
Make water boil in big pot and drop each "sulanec" into water. After they are all in teh water stir with wooden spoon so they do not stick.
Cook about 5 minutes.
Drain.
serve with your favorite topping

I have seen people put pasta sauce on top but that that was some cooking show and it was called Italian gnocche - or something like that, and they shaped the dough not in their hands to rolls but replaced that last step and did some fancy way with fork - other than that recipe was identical - except they boiled potatoes specially for this I do sulance only when I have leftover mashed potatoes, which means, whenever I make mashed potatoes, I make more than we plan to eat, so that I have some extra.