GNOCCHI WITH MUSHROOM & SAGE RAGU

SERVES 4 PREP 15 MINS COOK 1 HOUR 5 MINS PER SERVE 2744kj

1kg large floury potatoes 90g butter 500g mushrooms, chopped 1 large onion, diced 3 garlic cloves, finely chopped 2 tbsp tomato paste ½ cup cream 1 tbsp chopped sage, plus 12 fried leaves ²⁄ cup plain flour 3 ½ cup grated parmesan, plus ½ cup shaved 2 egg yolks 1 Preheat oven to 180°C. Pierce potato skins using a skewer. Bake 1 hour until tender. 2 Meanwhile, in a large frying pan, melt butter on medium. Cook mushroom, onion and garlic 10-15 mins until all liquid has evaporated.

3 Stir in tomato paste and cook 1 min. Add cream and sage. Simmer, covered, 10 mins.

4 Peel potatoes, then push through a fine sieve into a bowl. Add flour, parmesan and yolks. Using clean hands, mix to a soft dough.

5 Turn out onto a lightly floured surface. Divide into four. Roll each into a 2cm-thick rope, then cut into 2cm pieces with a floured knife. Arrange on a tray dusted with flour.

6 Working in two batches, cook gnocchi in a saucepan of boiling, salted water 1-2 mins until floating on surface. Serve topped with mushroom sauce, extra parmesan and crisp sage leaves.