Potato Gnocchi with Mushrooms & Thyme

SERVES 4 PREPARATION & COOKING 1 HOUR (PLUS REFRIGERATION)

2 tablespoons olive oil 375g assorted mushrooms,

thinly sliced 2 teaspoons finely chopped fresh lemon thyme, plus 2 teaspoons extra 2 garlic cloves, crushed 300ml pouring cream 1 / cup finely grated 3 vegetarian parmesanstyle cheese POTATO GNOCCHI 500g Desiree potatoes,

unpeeled 2 tablespoons finely grated vegetarian parmesan-style cheese

1 egg, lightly beaten 15g butter, melted 1 cup plain flour (approx)

1. POTATO GNOCCHI. Boil whole potatoes until tender. Drain. When cool enough to handle, peel away skins. Mash potatoes and place in a medium bowl.

2. Stir in parmesan, egg, butter and enough flour to make a firm dough. Divide dough into four portions. Roll each portion on a floured surface into 2cmthick ropes. Cut each rope

into 2cm pieces. Place gnocchi in a single layer on a lightly floured tray. Cover and refrigerate for 1 hour.

3. Heat oil in a large frying pan over high heat. Cook mushroom and thyme, allowing mushroom to brown well before turning, for 5 minutes until golden. Add garlic and cook, stirring, for 30 seconds or until softened. Add cream and bring to the boil. Reduce heat to low, then cook until sauce thickens. Stir in half the parmesan. Season.

4. Cook gnocchi in batches in a large saucepan of boiling water until gnocchi float to the surface. Remove from pan with a slotted spoon to a bowl. Cover to keep warm.

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