I have always wanted to make gnocchi and this was perfect. Delicious creamy and garlicky. I used enoke, straw, shitake, swiss brown and button mushrooms as my mix but just button would work as well.
Potato Gnocchi 500g desiree potatoes, unpeeled 1 egg 15g butter, melted 2 tbs finely grated parmesan 1 cup (150g) plain flour approximately 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 2 cm ropes. Cut each rope into 2 cm pieces. Place gnocchi, in a single layer, on a lightly floured tray; cover and refrigerate 45 mins.
Make potato gnocchi as above
Heat oil in a large pan over high hear; cook mushrooms to brown well before turning occasionally, for 5 mins or until golden. Add garlic; stir 30 seconds or until softened. Add cream; bring to boil. Reduce heat; simmer, uncovered, until sauce thickens. Stir in half parmesan. Season to taste.
Meanwhile, cook gnocchi, in batches, in a large saucepan of boiling water until gnocchi float to surface and are cooked through. Remove from pan with a slotted spoon to a bowl; cover to keep warm.
Once gnocchi is cooked, add to mushroom sauce; stir gently. Serve topped with remaining parmesan and extra thyme sprigs