POTATO GNOCCHI WITH MUSHROOMS & THYME

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

Try using a variety of mushrooms such as flat, cup, button, portobello, oyster and enoki, keeping small mushrooms whole or halved and large types sliced. Cooking the potatoes whole with the peel on keeps them dry and fluffy - doing this helps to create lightly textured pillows of gnocchi. 2 tablespoons olive oil

375g assorted mushrooms, sliced

(see note above)

2 teaspoons finely chopped fresh

lemon thyme

2 cloves garlic, crushed

300ml pouring cream

⅓ cup (25g) finely grated parmesan 2 teaspoons fresh lemon thyme

sprigs, extra

POTATO GNOCCHI

500g desiree potatoes, unpeeled 1 egg, beaten lightly

15g butter, melted

2 tablespoons finely grated parmesan 1 cup (150g) plain flour,

approximately

1 Make potato gnocchi.

2 Heat oil in a large frying pan over high heat; cook mushrooms and thyme, allowing the mushrooms to brown well before turning occasionally, for 5 minutes or until golden. Add garlic; stir for 30 seconds or until softened. Add cream; bring to the boil. Reduce heat; simmer, uncovered, for 5 minutes or until sauce thickens. Stir in half the parmesan. Season to taste.

3 Meanwhile, cook gnocchi, in batches, in a large saucepan of boiling water until gnocchi float to the surface and are cooked through. Remove from pan with a slotted spoon to a bowl; cover to keep warm.

4 Once all gnocchi are cooked, add to mushroom sauce; stir gently. Serve topped with remaining parmesan and extra thyme sprigs.

POTATO GNOCCHI

Boil whole potatoes until tender; drain. When cool enough to handle, peel away skins. Mash potatoes, using a ricer or potato masher, in a medium bowl; stir in egg, butter, parmesan and enough flour to make a firm dough. Divide dough into four portions; roll each portion on a floured surface into 2cm-thick ropes. Cut each rope into 2cm pieces. Place gnocchi, in a single layer, on a lightly floured tray; cover, refrigerate 1 hour.