Rustic Potato Mini Flatbreads

Serving: 8

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Directions

Combine 2 cups cooled mashed potato, flour and egg in a large bowl.
Knead until dough forms a ball. Shape small portions of the dough into long "snakes".
On a floured surface, cut snakes into 2.5cm pieces.
Using a fork gently imprint indentations onto half of the gnocchi pieces.
The remaining half, gently indent a small “scoop” with your baby finger.
Bring a large pot of lightly salted water to a boil. Drop in the gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top.
Drain of excess water. Serve gnocchi with a tomato, onion and olive sauce or a pea puree with asparagus spears or even a simple basil pesto combination.