Roast potato gnocchi

Presenter, writer, and all round top foodie Hugh Fearnley-Whittingstall is passionate about how thoughtful and creative cooking can save money and cut down on the food we needlessly throw away.

"Use up your leftover roast potatoes to make this tasty gnocchi.

Serves six.

Download Hugh Fearnley-Whittingstall’s Roast potato gnocchi recipe - PDF (327k)

Ingredients

• About 400g cold, roast potatoes

• One egg

• A good pinch of salt

• 200g finely grated hard goat’s cheese or parmesan

• One tbsp finely chopped thyme

• About 100g plain flour

Method

Chop the potatoes very finely, including all the tasty crispy bits, and place in a mixing bowl. Crack in the egg and add a good pinch of salt. Mix well with a fork. Add the grated cheese and thyme. Then work in enough plain flour to bind the mixture well.

Take teaspoonfuls of the mixture, shape into gnocchi (thumb shapes) and lay on a floured tray.

Bring a large pan of lightly salted water to the boil. Drop in the gnocchi in small batches and simmer for a few minutes, until they float to the top. Remove carefully with a slotted spoon; drain briefly on kitchen paper and transfer to hot dishes. Serve straight away, with the ragu (recipe 10) or simply with melted butter and extra grated cheese."