Roast Potato Gnocchi

Roast Potato Gnocchi

  • 20 left over roast potatoes
  • 50 grams ricotta or cream cheese
  • 90 grams plain flour
  • 1 egg beaten
  • Salt & pepper to season
  1. Place the roast potatoes into a food processor and pulse until fully broken down then pass through a potatoes ricer into a bowl (If you don’t have one of these you can use a potato masher)
  2. Add all the other ingredients into the bowl and mix until combined together into a ball.
  3. Remove from the bowl and cut in half then then roll our with your hand to form a long cigar shape about 2 cm thick.
  4. Use a knife to cut them into individual gnocchi’s about 2 cm long
  5. In a large pan of salted boiling water place the gnocchi for  2 minutes or until they float to the top
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