Transform leftover mash and a handful of beetroot leaves into moreish, healthy comfort food
Gnocchi are comforting little pillows of joy, and brilliant carriers of flavour. A little garlic and herbs is all it takes to turn them into an irresistible meal. They are quite time-consuming to make from scratch, which is why they’re seen as something of a labour of love, but if you have cooked potatoes left over, they become more time-efficient and lift leftovers to a whole new level. Whole, skin-on steamed or baked potatoes work best, but even leftover mash will work, so long as it’s not too wet.
Beetroot leaves and stems have become a regular vegetable in my kitchen. I usually remove and cook them the day I buy them, be that simply sauteed with garlic or in this slightly more elaborate dish.
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