Baked Potato Gnocchi

WAYNE CORBETT | ENGLAND

This is a nice simple way of using up leftover potatoes. Baked potatoes are always difficult to get production levels right. It is hard to cook them to order, so this is a recipe I’ve used over the years at work. Now, it’s even made its way into our family recipe book. My kids ask for it regularly and it’s a family favorite which we all enjoy getting involved with.

SAVED FOOD Potatoes and Herbs

SERVINGS 4

PREP 30 minutes

COOK 30 minutes

INGREDIENTS METHOD

4 Baked Potatoes (leftover or cooked fresh and chilled) 1 Egg 150 g Flour 40 g Parmesan, grated 40 g of Fresh Herbs, chopped (basil, parsley, chives or tarragon) 1 tsp Black Pepper

Blend surplus herbs, nuts and oil to make a delicious pesto sauce for your gnocchi!

1. Slice the baked potatoes in half and scoop out all of the flesh into a bowl.

2. Mash the potatoes with a masher or large fork until smooth.

3. Add 1 beaten egg with the flour, pepper, parmesan and herbs to the potato mix.

4. Bring the ingredients together with your hands to form a smooth dough. If it feels a little sticky, add more flour.

5. Divide the dough into four even balls. Lightly flour a clean work surface and roll the balls into a long sausage shape (15cm long).

Cut them into 1 inch pieces.

6. Press each gnocchi with a fork to make ridges on the side.

7. Place the gnocchi in a large pan of boiling water (salted) and cook roughly 10 at a time. The gnocchi will rise to the top after roughly 30 seconds and this means they are cooked.

8. Remove from the boiling water and drain any excess water. Serve immediately with a sauce of your choosing.