If your baby can't handle the texture of gnocchi, set aside some of the mashed potato before you add the flour to give to your baby.
Gnocchi are the perfect size and shape for little toddler fingers - just make sure they've cooled slightly before giving to your baby.
500g tinned potatoes (drained weight)
a handful of fresh parsley
1 egg, beaten
100g flour, plus extra to knead the dough
The ultimate in easy-comfort food, gnocchi has a lovely soft, fluffy texture making it great for babies and toddlers
Place the potatoes in a large saucepan, cover with water and bring to the boil. Reduce to a simmer and cook to warm through – around five minutes.
While they are boiling, finely chop the parsley. When the potatoes are done, lift them out with a slotted spoon and pop into a mixing bowl, reserving the water to use in a minute. Mash the potatoes quickly, stir in the egg and parsley, and mix well to combine. Add the flour and work into the mashed potato to form a thick, floury mixture.
Tip the mixture out on to a floured surface and use your hands to work it for a few minutes to create a soft dough.
Take a handful of the dough and roll it into a long thin sausage, about 2.5cm thick. Cut this sausage into pieces, also about 2.5cm thick. Press a fork into the top of each piece to create the ridges and place the finished gnocchi on the side. Repeat with the rest of the dough.
Bring the pan of water back to the boil. Lower the gnocchi in a few at a time and remove with a slotted spoon when they rise to the surface. Repeat until all the gnocchi have been cooked.
Stir into a tomato pasta sauce or basil pesto.
Recipe extracted from A Girl Called Jack by Jack Monroe (Michael Joseph, £12.99).