Mashed Potato Gnocchi

Mix the Mash Direct Mashed Potato, egg and a pinch of salt in a mixing bowl. Add in the flour, a little at a time and mix until it creates a fairly dry dough.

Lightly flour your work surface. Scoop the dough onto the lightly floured surface and knead to make sure all the ingredients are combined.

Divide the dough into 4 even pieces. Take 1 piece and roll into a long, even strand - about ½ inch in diameter.
Cut the dough into 'dumplings' about 1 inch long. Keep the pieces even in size.

Using a fork, roll the gnocchi along it to create the signature grooves. This allows your gnocchi to hold on to sauce later.

Boil salted water in a deep saucepan. Place the gnocchi into the simmering water and cook until they rise to the top (3 - 4 minutes). You can do this in small batches. Drain the gnocchi.

Serve the gnocchi with your favourite vegetables and sauce. For this dish, we used cherry tomatoes, courgette and aubergine with a tomato and basil pasta sauce.

Top the dish with chopped basil and grated parmesan cheese, serve and enjoy.