Making gnocchi with leftover baked potatoes cuts preparation time by about an hour. Baking instead of boiling the potatoes decreases moisture, requiring less flour for a lighter texture. The recipe serves two using one medium-to-large baked potato and incorporates seasonal ingredients like broad beans, feta, and mint. Wholemeal spelt flour adds nutrition, while baking powder eliminates the need for an egg binder. Gnocchi can be frozen for up to three months and cooked directly from frozen for convenience.
A great way to make extra-flavourful fluffy pillows of gnocchi is to make them with leftover baked potato. Baking the potatoes instead of boiling them reduces their moisture content, meaning less flour is required, which in turn results in a lighter, less pasty gnocchi.
Leftover baked potato also saves about an hour of prep time. This recipe serves two, using just one leftover baked potato, which I've turned into a one-pot wonder with seasonal broad beans, feta and mint.
If you want to get ahead, gnocchi freeze well. Lay them flat on a tray to freeze, then transfer to a sealed bag or container and store for up to three months. Cook straight from frozen, and give them a few extra minutes to rise to the surface.
As a wholefood chef, I use wholemeal spelt flour, which adds flavour and nutrition, and also helps reduce waste by retaining the bran and wheat germ.
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