OVERVIEW
A brilliant way to use up leftover potato OR a great excuse to fire up your EGG to bake some potatoes – these are silky and light and one of those things that you never thought you could cook on a barbecue!
PREPARE YOUR GNOCCHI
Place the potatoes on a Stainless Seel Gid and bake for about an hour until the inside is soft and fluffy. Scoop the potato out and mix gently with the egg yolks and flour until you form a soft dough. On a floured surface, roll into a long rope about 2.5cm in diameter. Using a sharp knife,cut into 3cm-long lozenges, then press down gently with a fork. Set aside.
SET UP YOUR EGG
Set your EGG up for direct cooking and heat to 220˚C. Add a splash of olive oil to a Cast Iron Skillet and, in batches if necessary, fry the gnocchi until golden brown on each side – about 10 minutes in total. Remove the gnocchi from the pan and add the butter, then the mushrooms. Cook until the mushrooms are crisp and golden. Add the sage for 2 minutes then return the gnocchi to the mix along with the lemon zest and juice. Heat through and season with salt and pepper.
