30 Apr Potato Gnocchi with Mushrooms & Thyme
Prep + cooking time: 1 hour (+ refrigeration)
- 2 tablespoons olive oil
- 375g assorted mushrooms, sliced thinly (see tips)
- 2 tsp finely chopped fresh lemon thyme
- 2 cloves garlic, crushed
- 300ml pouring cream
- 25g finely grated vegetarian parmesan-style cheese
- 2 teaspoons fresh lemon thyme sprigs, extra
- 500g desiree potatoes, unpeeled
- 1 egg, beaten lightly
- 15g butter, melted
- 2 TBSP finely grated vegetarian parmesan-style cheese
- 1 cup (150g) plain all-purpose flour, approximately
- Make potato gnocchi: Boil whole potatoes until tender; drain. When cool enough to handle, peel away skins. Mash potatoes, using a potato masher, into 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 (3/4in) thick ropes. Cut each rope into 2cm (34in) pieces. Place gnocchi, in a single layer, on a lightly floured tray; cover and refrigerate for 1 hour.
- Make the sauce: Heat oil in a large frying pan over high heat; cook mushrooms and thyme, allowing the mushrooms to brown well before turning, for 5 minutes or until golden. Add garlic; stir for 30 seconds or until softened. Add cream; bring to the boil. Reduce heat to low; cook until sauce thickens. Stir in half the parmesan. Season to taste.
- Meanwhile, 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.
- Once all gnocchi are cooked, add to mushroom sauce; stir gently. Serve topped with remaining parmesan and extra thyme sprigs.
- Use a variety of mushrooms, such as flat, cup, button, portobello, oyster and enoki; keep small mushrooms halved or whole and slice the larger ones.
- Cooking the potatoes whole with the peel on keeps them dry and fluffy, which creates a lightly textured gnocchi.