How to transform leftover baked potato into a summery Italian feast

Tom Hunt's baked potato gnocchi with optional broad beans, feta and mint. Photograph: Tom Hunt/The Guardian

I’m rolling these gnocchi out of yesterday’s leftover baked potato and feeling rather chuffed with myself, because when you’re able to cut out a step from a normally scratch-cook dish such as gnocchi, it makes life easier. Crisp up the leftover potato skins in a pan with sea salt to enjoy as a snack, or freeze them for making loaded potato skins (recipe coming next week).

Baked potato gnocchi with broad beans, pecorino and mint