Prep + cook time 1 hour (+ refrigeration)
- 2 tablespoons extra virgin olive oil
- 375g assorted mushrooms, sliced thinly
- 2 teaspoons finely chopped fresh
- lemon thyme
- 2 cloves garlic, crushed
- 300ml single cream
- 25g (⅓ cup) 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
- 150g (1 cup) plain flour, approximately
1 Make potato gnocchi. (See below.)
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 30 seconds or until softened. Add cream; bring to the boil. Reduce heat; simmer, uncovered, 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 keep warm.
4 Once gnocchi is cooked, add to mushroom sauce; stir gently. Serve topped with remaining parmesan and extra thyme sprigs.
Boil whole potatoes until tender; drain. When cool enough to handle, peel away skins. Mash potatoes, using a ricer or 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 thick ropes. Cut each rope into 2cm pieces. Place gnocchi, in a single layer, on a lightly floured tray; cover refrigerate 1 hour.