ROAST POTATO GNOCCI

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• 20 left over roast potatoes
• 50 grams ricotta or cream cheese
• 90 grams plain flour
• 1 egg beaten
• Salt & pepper to season

Serves 4

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