Roasted potato gnocchi: using leftover mash

This idea I blatantly picked up from Nigella’s book Kitchen, but unlike hers, it uses fresh homemade gnocchi. This is because using the bought variety and cooking it in this way results in hard, slightly powdery bullets—not my idea of food!

I think I got the original recipe for gnocchi from James Tanner’s Take 5, or possibly from the Cranks’ Light Cookbook, but needless to say, it’s probably all my own by now, given I don’t mess on with quantities. I’ve been making these for years because I like leftovers to be more than just ‘what we had yesterday’.

If you’ve got a few dollops of mashed potatoes left from last night’s dinner, this is a useful way of extending them to fill a few more tummies. The little discs seem to go further somehow than a couple of scoops of mash. However, I personally wouldn’t bother making the mash just to create this side dish. Leftovers only!

These are a nice addition to party food, a fun side for a stew, and small kids will probably like them because they are easy to pick up in the fingers.

Roasted potato gnocchi recipe

  • Some mashed potatoes (mine was thick with grated cheese and spring onions, but just the standard kind will do).
  • An egg yolk
  • A bit of plain flour
  • Oil or oil spray

1. Pre-heat oven to 200C/400F/Gas Mark 6.

2. Loosen up the mash with a fork and dollop a bit of egg yolk. I only had about 3 tablespoons of mash left, so only used half the yolk (I used the rest to make some small latkes).

3. Add a forkful of flour and mix it into the yolk. If the dough remains shiny, add another forkful and keep doing so until you end up with a dough that is dryish but still sticky. A bit like the consistency of playdough. Clag it together in a rough ball.

4. Pull a piece off the dough, about the size of a walnut, and roll it into a ball.

5. Place on a greased baking sheet and repeat. Remember, walnuts aren’t very big.

6. When you have finished the dough in this way, you should have a few rows of potato balls. Spray or drizzle them with oil, and squash each one lightly with a fork.

7. Roast for about 15-20 minutes until browned. Mine were in a little long.