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’.

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