Leftover baked potato can be turned into light, fluffy gnocchi, saving about an hour of prep time. The lower moisture content of baked potatoes means less flour is needed, resulting in a less pasty texture.
The recipe, which serves two, uses one medium-large cooked baked potato (200-250g flesh), 50-60g wholemeal flour (spelt recommended), half a teaspoon of baking powder, and seasoning. Using baking powder instead of an egg yolk binds the mix and lightens the dough.
To make the gnocchi, mix the potato flesh with flour, baking powder, salt and pepper, then knead into a ball. Divide into 16 pieces, roll into rugby ball shapes, and cook by frying in oil until golden or boiling in salted water for about 60 seconds until they float.
For a summery topping, the chef suggests broad beans, feta and mint. Blanch 150g broad beans for five minutes. Mix lemon juice and zest with olive oil, chopped mint stalks, and seasoning. Toss the cooked gnocchi with beans and dressing, then garnish with crumbled feta and mint leaves.
Gnocchi freeze well; lay them flat on a tray to freeze, then store in a sealed bag for up to three months. Cook straight from frozen, allowing extra time for them to rise to the surface.
