Potato & Mushroom Gnocchi

Mon, 7 October 2024

A great dish to transform leftover mashed potato into a delicious Autumn dinner. 

Ingredients 

1 lb. leftover mashed potato 

4oz flour 

1 tsp. seasalt 

1 small egg, lightly beaten 

1 vegetable stalk (I’m using broccoli)  

Selection of mushrooms 

1 sliced garlic glove  

½ lemon 

4 leaves fresh basil 

Parmesan cheese to grate 

Lightly flour a work surface. In a bowl add the egg to the potatoes and then add the flour mixture. Lightly mix with your hands until the flour and the potato starts to come together; the dough will still be a bit crumbly at this point. Gather the dough together and press it against the bottom of the bowl until you have a smooth dough. Transfer it to the floured surface. 

With the palms of both hands, roll the dough piece on the floured surface into a rope about 3/4 inch in diameter. 

With a sharp knife, cut the rope crosswise every 3/4 inch to make roughly 3/4-inch-square gnocchi. Press gently on each gnocchi with a fork to form groves on one side. 

Add to a pot of salted boiling water and cook for 2 minutes, the gnocchi will float to the top when cooked.  

In a pan melt some butter then add the sliced broccoli stalks and garlic, cook for 2 minutes then add the mushrooms. Once cooked add the gnocchi and fry until golden. Season with salt and pepper and squeeze half a lemon, place onto your plate and grate parmesan on top then shredded fresh basil. 

Enjoy