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Waitrose British Regal White Potatoes1.5kg
1.5kgItem price
£1.80Price per unit
12p/100gFluffy-textured Regal White potatoes lend themselves brilliantly to homemade gnocchi. The spinach and potato base is made in the food processor to achieve a professionally smooth finish while keeping effort to a minimum.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 220°C, gas mark 7. Rinse the potatoes in a colander under running water, then put on a baking tray and season with salt (the salt will stick to the damp skins); bake for 55 minutes-1 hour or until the tip of a knife can easily be inserted into the potatoes. Leave to cool a little (they will still need to be hot for mashing). Hold a potato in one hand with a tea towel and peel off the skin. Repeat with the remaining potatoes, then mash well; leave to cool.
Put the spinach in a steamer basket or sieve set over a pan of simmering water and steam until just wilted. Allow to cool, then squeeze out any excess liquid through a double layer of clean kitchen cloths (or a clean tea towel). Whizz the spinach and eggs together in the food processor until smooth. Add the potato, flour and salt; pulse a few times until everything comes together into a dough, taking care not to overwork. Divide the dough into 8 equal pieces. Roll each into a 2cm wide sausage, then cut into 3cm chunks. Dust a baking tray with the semolina, then put the raw gnocchi on top.
Bring a large pan of salted water to the boil and cook the gnocchi in two batches for around 3 minutes per batch, removing with a slotted spoon. Meanwhile, toast the hazelnuts in a large frying pan until starting to brown. Add the butter and melt, then swirl the pan until the butter turns a biscuity brown. Add a pinch of salt and the lemon juice; remove from the heat. Toss through the gnocchi until coated, then top with the gorgonzola, allowing it to melt a little before serving.
Typical values per serving when made using specific products in recipe
Energy | 2,809kJ/ 672kcals |
---|---|
Fat | 34g |
Saturated Fat | 15g |
Carbohydrates | 68g |
Sugars | 3.4g |
Fibre | 7.2g |
Protein | 19g |
Salt | 1.7g |
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12p/100g0 added
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£1.60Price per unit
£1.34/100g0 added
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£3.95Price per unit
32.9p each0 added
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£1.65Price per unit
£1.65/kg0 added
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£2.00Price per unit
£5.72/kg0 added
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£1.50Price per unit
£3/kg0 added
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£3.75Price per unit
£18.75/kg0 added
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£1.80Price per unit
£18/kg0 added
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£1.90Price per unit
£7.60/kg0 added
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35pPrice per unit
35p each