Food Waste: Make Use Of Your Leftovers

A whopping 4.4 million tonnes of avoidable food go to waste each year, according to WRAP.

This food waste equates to nearly enough to fill 40 million wheelie bins, or 100 Royal Albert Halls.

So, in a bid to combat this, Hellmann‘s have launched their ‘Real Taste, Less Waste’ kitchen.

Taking place at the British Street Food Awards on the 13th and 14th September, Londoners can expect free food created from the UK’s top ten wasted food items.

It’s hoped the event will highlight the issue of food waste, as well as educate on ways to use up  leftover ingredients.

Additionally, research commissioned by Hellmann’s revealed that 99 per cent of Brits don’t know how much food goes in the bin each year.

Tickets to the event can be purchased here and cost £5.

Can’t make it? We’ve got your back, as Hellmann’s share their Vegan Mayo Gnocchi recipe with us that uses up salad leaves. So, let’s get cooking:

Vegan Mayo Gnocchi

Serves 4
Prep: 40 mins / Cook: 5 mins / Total: 45

Ingredients

  • 500g leftover mash potato
  • 150g flour
  • 2 tbsp Hellmann’s vegan mayo
  • Salt
  • 1 garlic clove
  • Pinch of salt
  • 30g toasted pine nuts
  • 100g toasted cashew nuts
  • 60g leaf salad such as rocket or spinach
  • A large handful of basil
  • The juice of 1 lemon
  • 125ml olive oil

Method

1. Preheat the oven to 180C. Spread the pine nuts and cashews out across a baking tray
and toast for 5-8 minutes in the oven until golden. Remove and allow to cool before
placing in a food processor with the garlic, salad leaf, basil, lemon juice and oil and blitz
to a rough, running paste. Season to taste.

2. Place the mash in a large mixing bowl & add the flour, a generous pinch of salt and the
vegan mayo. Bring together, then knead on a floured surface for 2 minutes.

3. Form the kneaded gnocchi dough into a ball and cut into quarters. Roll each quarter into
a long sausage, roughly an inch thick then cut this into rounds. Place on a greaseproof
lined baking tray, cover with cling film and put in the fridge for 20 minutes to firm up.

4. Once the gnocchi has firmed up, gently press a floured fork into each piece to create
vertical indents. Place in a pot of boing water for 2 minutes until the gnocchi begin to
float, before transferring to a frying pan over a medium heat for another 2 minutes until
golden brown and crispy on the outside.

5. Finally, add the pesto to the frying pan to coat the gnocchi well. Serve immediately with a
drizzle of extra virgin olive oil.

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