GNOCCHI WITH MUSHROOM & SAGE RAGOUT

SERVES 4 PREP 15 MINS COOK 1 HOUR

• 1kg desiree potatoes, unpeeled

• 90g butter

• 500g mushrooms, diced

• 1 large onion, diced

• 3 garlic cloves, finely chopped

• 2 tbsp tomato paste

• ½ cup cream

• 1 tbsp chopped sage, plus extra fried leaves

• ²⁄ cup plain flour

• ½ cup grated parmesan, plus ½ cup extra

• 2 egg yolks

1 Place potatoes in a large saucepan of cold water. Cover and bring to the boil over high heat. Reduce to low and cook 30 mins or until soft when pierced with a skewer. Remove from pan and cool slightly.

2 In a large frying pan, melt butter on medium. Saute mushrooms, onion and garlic 10-15 mins.

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

4 When potatoes are cool enough to handle, peel. Push through a fine sieve or ricer into a bowl. Add flour, parmesan and yolks. Using clean hands, mix to a soft dough. 5 Turn onto a lightly floured surface. Divide dough into four. Roll each into a 2cm-thick rope. With a floured knife, cut each rope into 2cm pieces. Place on floured tray.

6 Working in two batches, cook gnocchi in a large saucepan of boiling salted water 1-2 mins until floating. Using a slotted spoon, transfer to serving bowls. Spoon over mushroom sauce. Sprinkle with extra parmesan and sage leaves.