GNOCCHI WITH TOMATO SAUCE

Press the cooked potatoes through a sieve while still warm, then leave to cool slightly.

Knead together with the Bread Mix, LP egg replacer and water, then season with salt and nutmeg. The dough should be soft and still a bit sticky on the inside; add a bit more water or Bread Mix if needed. 

Dust the work surface generously with the Bread Mix and divide the potato dough into portion-sized strips, then cut into small pieces with a sharp knife.

Roll these pieces over a fork so that the gnocchi take their usual shape.

In a large pot, bring plenty of salted water to the boil.

Lower the gnocchi into the water and cook just until they rise to the surface.

Drain and serve with tomato sauce.  

USEFUL TIPS

Wrap any leftover potato dough in cling film and store in the fridge.  For your next meal you could try gnocchi with cranberries.  Note: the potato mixture is not suitable for freezing.