Twice Baked Potato Gnocci

300g Twice baked potato filling

1 egg yolk

1 teaspoon kosher salt

1/2 teaspoon fresh cracked pepper

125g A.P. Flour

1. Use left over twice baked potato filling.

2. In a bowl have your cooled down mashed potato, sour cream and other ingredients and mix together with flour, egg yolk salt pepper and flour. Smoked flour can be used for a unique smoked flavour.

3. Once you have kneaded your “dough” together, separate into workable pieces.

Using a scraper or sharp knife cut the potato dough into 1/4 ‘s. 

Dusting your table with flour, slowly roll the gnocchi dough out into a log, as if you were rolling a play-dough snake.  

5. Cut each gnocchi approx 1.5 cm in width and 2 cm in length giving you as close to a rectangle shape as possible. 

6. Blanch gnocchi in heavily salted water on the IR burner. Gnocchi are cooked when they float. Transfer from pot to an ice bath. 

7. Use high smoke point oil in a separate pan on the IR burner, sear the gnocchi on each side creating a crust. 

8. Finish with knobs of butter, salt and pepper. Garnish with chive and chopped bacon.