Sorry, there has been an internal server error. Please try again later.
Potato gnocchi with a rocket pesto & Hellmann’s Mayonnaise (green pesto is a great way to use up wilting salad leaves).
500 grams leftover mashed potato
100 grams flour
2 tablespoons Hellmann's mayonnaise
1 clove garlic
A pinch salt
30 grams toasted pine nuts
100 grams toasted cashews
60 grams salad leaves
large handful basil
The juice of a lemon
125 ml olive oil
Amount per serving
Carbohydrate incl. fibre (g)
Carbohydrate excl. fibre (g)
Saturated fat (g)
Unsaturated fat (g)
Preheat the oven to 180c.
Spread your pine nuts and cashews out across a baking tray and toast for 5-6 minutes in the oven, until golden. . Remove and allow to cool before placing in a food processor with the garlic, leftover salad leaves, basil, lemon juice and oil and blitz into a rough but loose paste.
Place the mash in a large mixing bowl & add the flour, a generous pinch of salt and Hellmann's Mayonnaise. Bring together, then knead on a floured surface for 2 minutes.
Form the kneaded gnocchi dough into a ball and cut into quarters. Roll each quarter into a long sausage, roughly an inch thick, then cut this into rounds. Place on a greaseproof lined baking tray, cover with cling film and put in the fridge for 20 minutes to firm up.
Once the gnocchi has firmed up, gently press a floured fork into each piece to create indents, then brush them with oil. Place a large frying pan over a medium heat and fry the gnocchi for 2 minutes on each side, until golden brown and crispy on the outside. Finally, heat through the pesto in the frying pan and spoon into shallow serving bowls, arranging the gnocchi pieces on top. Drizzle with a little extra virgin olive oil and serve.