Kids' baked potato gnocchi with pesto Archive

Name: Kids' baked potato gnocchi with pesto Archive
Ingredients: 30g/1oz fresh basil; Â½ clove garlic, crushed; 1 tbsp toasted pine nuts or walnuts (optional); 2 tbsp grated parmesan; 1-2 tbsp extra-virgin olive oil; freshly ground black pepper; 3-5 large baked potatoes (can be leftovers), halved and potato scooped out (you will need about 400g/14oz cooked potato); 1 free-range egg; 150g/5Â½oz plain flour (or gluten-free flour mix); 2 tbsp finely grated cheese, such as parmesan or cheddar; pinch nutmeg (optional); up to 200g/7oz cooked squash or carrots, mashed, can be substituted for some of the potato to make orange gnocchi; 50g/1Â¾oz chopped cooked spinach, drained (squeeze as much water out as possible in a sieve) to make green gnocchi; 1 tbsp chopped fresh herbs such as basil, chives or parsley

beebrecipes.co.uk

Making your own gnocchi is great fun and a real kids' favourite served with pesto, or simple tomato sauce and some grated cheese. Make sure the sauce is ready before you cook the gnocchi as it needs...

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Ingredients

30g/1oz fresh basil
Â½ clove garlic, crushed
1 tbsp toasted pine nuts or walnuts (optional)
2 tbsp grated parmesan
1-2 tbsp extra-virgin olive oil
freshly ground black pepper
3-5 large baked potatoes (can be leftovers), halved and potato scooped out (you will need about 400g/14oz cooked potato)
1 free-range egg
150g/5Â½oz plain flour (or gluten-free flour mix)
2 tbsp finely grated cheese, such as parmesan or cheddar
pinch nutmeg (optional)
up to 200g/7oz cooked squash or carrots, mashed, can be substituted for some of the potato to make orange gnocchi
50g/1Â¾oz chopped cooked spinach, drained (squeeze as much water out as possible in a sieve) to make green gnocchi
1 tbsp chopped fresh herbs such as basil, chives or parsley