Roast Potato Gnocchi is a modern British recipe (based on an Italian original) for a classic dish of roast potato dumplings that are boiled and then fried before being served as an accompaniment. The full recipe is presented here and I hope you enjoy this classic British version of: Roast Potato Gnocchi.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This dish is a rather unusual, but very tasty way of using-up left-over roast potatoes by turning them into Gnocchi, potato dumplings to be served with another course.
Drain and dry the roast potatoes, place in a food processor and pulse until puréed. Now bring a large pan of water to a boil and once it's boiling, add the salt.
Combine the potato, egg, salt, nutmeg, cloves, cinnamon and baking powder in a bowl. Whisk together to combine then mix in the flour to form a soft dough (add a little milk, if the mixture is too dry). Dip a teaspoon in the boiling water and use this to scoop up some of the dough before dropping into the water.
Dip the spoon back in the water then repeat the process (it might be easier with two pans). Cook the dumplings for about 10 minutes, until cooked through then remove with a slotted spoon and set in a colander to drain.
Melt the butter in a large frying pan then add the roast potato Gnocchi and fry, turning frequently, until they begin to brown (about 8 minutes). Transfer to a serving bowl, sprinkle the cheese over the top and serve.
Click on the image, above to submit to Pinterest.