Leftover Roast Veg Gnocchi Recipe
The Crimbo-limbo (that week between Christmas and New Years) is prime time for dining on leftovers. Branch out beyond the standard bubble and squeak this year with this simple and delicious recipe from Rupert Cooper at Cornwall’s Philleigh Way Cookery School, that makes the most of leftover roast potatoes, parsnips and carrots. That is, if you have any leftover roast veg…
- 1kg Leftover roasted root veg from Christmas dinner or a Sunday roast (potatoes, parsnips, carrots)
- OR: 400g parsnip peeled and cut into chunks, 600g potatoes peeled and cut into chunks and 3-4 cloves of garlic
- 60ml olive oil plus a drizzle to serve
- 1 tsp ground nutmeg
- 100g ‘00’strong white flour
- ½ small pack thyme leaves picked, to serve
- 30g walnuts toasted and chopped, to serve
- If you are using leftover roasted root veg then start by gently reheating it in a microwave. Adjust the amount of flour, egg and nutmeg that you use according to the starting weight of roast veg that you are using.
- Or, if starting from scratch, preheat your oven to 220C/200C fan/gas 7. Toss the parsnips and potatoes in 2 tbsp of the olive oil and tip into a roasting tin along with the garlic cloves. Roast for 40 minutes or until the veg is completely soft. Remove from the oven and leave to cool a little.
- Mash or blitz in a food processor, then add to a bowl along with the flour, egg & nutmeg.
- Begin to knead the dough mix until it becomes pliable.
- Tip the dough onto a floured surface, cut into four chunks and roll each into a sausage about 35cm long and 2.5cm wide.
- Use the back of a table knife to cut each sausage into small pillow-shaped gnocchi, each around 2cm long. Roll into a small oval, and use a grooved gnocchi board or the back of a fork to push some grooves into the gnocchi so that they can “hold” sauce.
- Heat a frying pan with a tablespoon of rapeseed oil.
- Add half the gnocchi and fry until lightly golden on each side, around 3-4 mins. Transfer them to a tray using a slotted spoon while you cook the second batch.
- When all the gnocchi are golden, return them all to the pan to warm through before dividing between four plates.
- Sprinkle over some black pepper, then top with the thyme leaves, toasted walnuts and a drizzle of olive oil, if you like.