Hugh Fearnley-Whittingstall
Try Hugh's rustic take on an Italian favourite from River Cottage.
Watch the video of the River Cottage team making this roast potato gnocchi
Serves 6
1. Chop the potatoes very finely, including all the tasty crispy bits, and put them in a mixing bowl. Crack in the egg and add a good pinch of salt. Mix well with a fork. Add the grated cheese and the thyme, then work in enough plain flour to bind the mixture together well.
2. Take teaspoonfuls of the mixture, shape into gnocchi (thumb shapes) and lay on a floured tray.
3. Bring a large pan of lightly salted water to the boil. Drop in the gnocchi in small batches and simmer for a few minutes, until they float to the top. Remove carefully with a slotted spoon, drain briefly on kitchen paper, then transfer to hot dishes. Serve straight away, with the River Cottage ragu, or simply with melted butter and extra grated cheese.
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