Rather vague gnocci recipe

OK, so instead of measuring up the quantities of flour and potato, this one just 'tops up' the potatoes with flour, to feel.

For a couple of large leftover roasted potatoes (whole ones), once you've mashed them, add plenty and plenty of seasoning, mustard, chopped fresh thyme, and one egg. Then comes the vague flour. Just enough for the mass to cohere  - as little as possible, in other words. Note: seems a good point to mash the potatoes pretty fine, even doing the whole sieve thing.

Roll out into gnocci with as little flour as possible. Boil until they float and have nearly doubled in size. Drain, etc. Then fry the little buggers in some butter until they've got nice crispy sides. (Crispy sides rarely hurts any foodstuff).

THe serving suggestion I saw with this (but haven't tried myself due to everyone here hating peas, oh and parmesan) is mixing them up in the pan with some beautiful fresh peas, some chopped fresh mint, and then topping the dish off with plenty of grated parmesan. Yum.

Oh well, they were good with other more mundane accompaniments, too. I liked the addition of thyme.