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The Italians made gnocchi, the Irish made potato bread — either way, both cultures figured out that potato and flour are a match made in fluffy carbohydrate heaven.

You will need

Makes 4

  • 450g starchy potatoes, peeled
  • 150g plain flour
  • Salt
  • Plant-based butter (to serve)

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10 mins to prep

10 mins to cook

  1. Step 1

    Boil the potatoes until very soft. Pass through a potato ricer or mash until smooth.

  2. Step 2

    Place the flour onto a chopping board, forming a well in the centre. Put your potatoes, along with some salt, in the middle and knead into a soft dough.

  3. Step 3

    Cutting the dough into even quarters, roll each into a ball and using a rolling pin, spread the dough into a circle, around 1.5cm thick.

  4. Step 4

    Using a cast iron pan, preheat on the stove on medium heat. Place your dough in the dry pan, and cook on both sides until golden. Each side should take around 2 minutes.

  5. Step 5

    As your bread cooks, place it inside a tea towel to steam and keep warm until all the dough is cooked.

  6. Step 6

    Serve warm with plant-based butter and a pinch of salt.

Recipe: Simon Toohey

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