Leftover Roasted Vegetable Gnocchi
If you haven't tried making your own gnocchi then why not? These leftover roast vegetable gnocchi are a brilliant way of using up any leftover vegetables after a roast dinner. They're much easier to make than you might think and if your kids will eat gnocchi then they're a brilliant way of getting them to eat some hidden veggies too!
Servings 4
Calories 377kcal
Ingredients
- 250 g cooked potato a floury variety such as Maris Piper, King Edward or Desiree.
- 200 g leftover roasted vegetables mixture of carrots, parsnips and sweet potato
- 1 egg
- 150 g plain flour
- pinch salt
- pinch black pepper optional
Ingredients for the sauce
- 3 garlic cloves thinly sliced
- 50 g butter
- 80 g broccoli or green beans optional
- 40 g parmesan or another hard Italian style cheese
Instructions
- If necessary and you don't have leftovers, roast the vegetables and cook the potatoes first. You can boil or bake the potatoes. Don't use leftover mashed potato as it often has butter or milk in.
- Push the leftover roasted vegetables through a potato ricer if you have one. Or you can use a food processor or blender and blitz them until smooth.
- If the vegetables are still a little lumpy, put them in a sieve and push through with the back of a spoon to make a smooth vegetable paste.
- Mash the potatoes. I use a potato ricer as it leaves no lumps in the potato
- Put the potato, vegetable paste, egg, flour and seasoning in a large bowl. Mix together with a wooden spoon to get a stiff dough.
- Put lots of flour on a work surface and on a tray. Roll the dough out into sausage shapes and cut into pieces about 1cm long. Squash the pieces a little with the back of a fork to get the traditional gnocchi pattern on them. Place them on the tray as you are making the rest of the gnocchi.
- Put the tray in the fridge and let the gnocchi rest for about half an hour.
- Heat a pan of boiling water. When it is boiling, drop the gnocchi in. They will only take about 3 minutes to cook. When they are floating on the surface they are ready. You may need to cook the gnocchi in two batches.
- Melt the butter in a large frying pan. Fry the garlic over a medium heat for a couple of minutes. Then add the gnocchi and cook for 2-3 minutes until slightly browned on each side.
- If serving with green vegetables. Stir the vegetables into the pan to coat in the buttery sauce too.
- Serve topped with grated parmesan.
Video
Notes
Nutritional information is approximate and a guideline only.
Nutrition
Calories: 377kcal | Carbohydrates: 51g | Protein: 12g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 282mg | Potassium: 590mg | Fiber: 5g | Sugar: 3g | Vitamin A: 576IU | Vitamin C: 39mg | Calcium: 172mg | Iron: 3mg