Leftover Mondays - always a good thing. I cooked far too many baked potatoes this weekend for post-fireworks food so I needed something to do with them. I was thinking mashed potato but then a friend of mine suggested gnocchi - great idea. To serve with the gnocchi - more ingredients that need using up - beetroot, tomatoes, mushrooms and a few other bits and bobs. Here's what you'll need. For the gnocchi. Leftover baked potatoes. Enough type 00 flour to form a dough with the potato. A pinch of nutmeg. A handful of grated parmesan. 1 egg yolk. Salt & black pepper. For the beetroot. 1 beetroot should be enough for 2 - 3 people. For the consommé 150g button mushrooms - sliced. 1 cup dried porcini mushrooms. 3-4 shallots finely chopped. 2 sticks of celery finely chopped. 3 sprigs of thyme. 1 bay leaf. Salt & black pepper. 1 egg white. For the roast tomato. 2-3 tomatoes quartered. olive oil. Salt & black pepper. Make the gnocchi - Scoop the contents of the potatoes out with a spoon (the skins can be roast in the oven - they make a great snack). Using a potato ricer, mash the potato into a bowl. Add a tablespoon of flour and mix with the egg yolk, cheese, nutmeg and seasoning. The mixture needs to bind but not be too rigid. It should form a nice, firm dough - not too wet but not too dry. Roll the mixture out into a long line of dough about 1-2cm thick. Cut into rectangular pieces and, if you want to, press lines into the gnocchi with the back of a fork. Place the gnocchi into the fridge. Make the consommé - Gently sweat the shallot and celery in a little oil until it becomes translucent. Add the button mushroom and allow a little colour to develop. Add a pint or so of salted boiling water. Add the herbs and bring to a light simmer for 20 minutes. Now add the dried porcini and allow to simmer for a further 15 minutes. Strain the stock and allow to completely cool down. Put the stock back onto a low heat and add the egg white. Gradually warm the stock - the egg white will gradually form on the surface collecting the sediment along the way. Once all the egg white has formed a crust, skim it off the surface of the consommé. To further clarify the consommé strain through muslin into a pan and reheat. Make the beetroot - boil in water until tender. When cooked, slide the skins off and slice into thin cross-sections. Make the tomatoes - rub oil and seasoning over the tomato quarters and roast in a preheated oven at 140c - keep checking them - you don't them to end up as a pulp, just to develop a little colour and concentrate the flavour. You can go lower and slower with these tomatoes but 140c makes this manageable on a week night. When you're ready to serve, boil the gnocchi for a couple of minutes and then gently sauté them in batches in hot, bubbling butter. Arrange the gnocchi in a dish, pour in the consommé and add the tomato and beetroot. Finish with some watercress.