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Roast Potato Gnocchi
Roast Potato Gnocchi
added by River Cottage summers here

Roast Potato Gnocchi

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Servings
  • Serves 6
Ingredients
  • •About 400g cold, roast potatoes
  • •1 egg
  • •a good pinch of salt
  • •200g finely grated hard goat’s cheese, or parmesan
  • •1 tbsp finely chopped thyme
  • •about 100g plain flour
  •  
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Directions
1.Chop the potatoes very finely, including all the tasty crispy bits, and put them in a mixing bowl. Crack in the egg and add a good pinch of salt. Mix well with a fork. Add the grated cheese and the thyme, then work in enough plain flour to bind the mixture together well. 2.Take teaspoonfuls of the mixture, shape into gnocchi (thumb shapes) and lay on a floured tray. 3. Bring a large pan of lightly salted water to the boil. Drop in the gnocchi in small batches and simmer for a few minutes, until they float to the top. Remove carefully with a slotted spoon, drain briefly on kitchen paper, then transfer to hot dishes. Serve straight away, with the ragu (below), or simply with melted butter and extra grated cheese.
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