POTATO GNOCCHI WITH GARLIC & THYME

PREP + COOK TIME 1 HOUR (+ REFRIGERATION) SERVES 4

500g potatoes (see tip on page 25),

unpeeled

1 egg, beaten lightly with a pinch

of salt

2 tablespoons finely grated

parmesan

1 cup (150g) plain flour,

approximately

½ cup (40g) flaked parmesan 2 teaspoons fresh lemon thyme sprigs

BUTTER SAUCE

¼ cup (60ml) olive oil

4 cloves garlic, sliced thinly

150g butter, chopped

1 tablespoon fresh lemon thyme leaves

1 Boil whole potatoes until tender; drain. When cool enough to handle, peel away skins with a small knife.

2 Mash potatoes, using a ricer or potato masher, into a medium bowl. Stir in egg, grated parmesan and

½ cup of the flour to make a firm dough (add a little more flour if the mixture is sticky).

3 Divide dough into four portions; roll each portion on a lightly floured surface into long ropes, about 2cm thick. Cut each rope into 2.5cm pieces. 4 Roll pieces into balls, then run each ball over the back of a fork, over the tines, to create light indents (this will help the butter sauce cling to the gnocchi). Place gnocchi, in a single layer, on a lightly floured tray. Cover; refrigerate for 1 hour. 5 Cook gnocchi, in batches, in a large saucepan of boiling salted water for 3 minutes or until gnocchi float to the surface and are cooked through. Remove from pan with a slotted spoon to a large shallow bowl; cover to keep warm.

6 When the last batch of gnocchi are in, start the butter sauce.

7 Divide gnocchi among serving bowls, spoon over butter sauce; top with fried garlic, flaked parmesan and thyme sprigs. Season with freshly ground black pepper.

BUTTER SAUCE

Heat oil in a medium frying pan over medium heat. Add garlic; cook, stirring, for 3 minutes or until golden. Remove garlic with a slotted spoon. Add butter to the oil in the pan; cook, swirling the pan occasionally, for 2 minutes or until foamy and butter is a nut brown colour. Immediately remove from heat, add thyme. THREE-CHEESE SAUCE

60g butter, chopped

⅓ cup (50g) plain flour

2 cups (500ml) milk

1¼ cups (310ml) pouring cream

60g coarsely grated provolone cheese 70g coarsely grated fontina cheese 40g gorgonzola cheese, crumbled

1 Boil or steam whole potatoes until tender; drain. When cool enough to handle, peel away skins with a small knife. Mash, using a ricer or potato masher, into a large bowl; stir in egg, butter, parmesan and enough of the flour to make a firm dough.

2 Divide dough into eight equal portions; roll each portion on a lightly floured surface into long ropes about 2cm thick. Cut each rope into 2cm pieces. Roll pieces into balls, then run each ball over the back of a fork, over the tines, to create light indents (this will help the butter sauce cling to the gnocchi). Place gnocchi, in a single layer, on a floured tray. Cover; refrigerate for 1 hour.

3 Make three−cheese sauce.

4 Cook gnocchi in a large saucepan of boiling salted water for 3 minutes or until gnocchi float to the surface. Remove from pan with a slotted spoon; drain. Serve the gnocchi immediately with sauce; sprinkle with pepper and parsley.

THREE-CHEESE SAUCE

Melt butter in a medium saucepan. Add flour; cook, stirring, for 1 minute or until mixture thickens and bubbles. Gradually add milk and cream; stir for 3 minutes or until mixture boils and thickens. Remove from heat; stir in the cheeses.