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Kids' baked potato gnocchi with pesto
Fruit and vegetables
30g/1oz fresh
basil
½ clove
garlic
, crushed
3-5 large baked
potatoes
(can be leftovers), halved and
potato
scooped out (you will need about 400g/14oz cooked
potato
)
up to 200g/7oz cooked squash or
carrots
, mashed, can be substituted for some of the potato to make orange gnocchi
50g/1¾oz 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
Cooking ingredients
1 tbsp toasted
pine nuts
or walnuts (optional)
1-2 tbsp extra-virgin
olive oil
freshly ground
black pepper
pinch
nutmeg
(optional)
Baking and patisserie
150g/5½oz plain flour (or
gluten-free flour
mix)
Dairy, eggs and chilled
2 tbsp grated
parmesan
1 free-range
egg
2 tbsp finely grated cheese, such as
parmesan
or cheddar
Back to recipe
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