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...

View full recipe on beebrecipes.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at beebrecipes.co.uk.

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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