PREP+ COOK TIME / HOUR (+ REFRIGERATION)
SERVES 4
1 Boil whole potatoes until tender; drain. When cool enough to handle, peel away skins.
2 Mash potatoes using a ricer or potato masher into a medium bowl. Stir in egg, parmesan and ½ cup of the flour to make a firm dough (add a little more flour if the mixture is sticky).
3 Divide dough into four portions; roll each portion on a floured surface into long ropes, about 2cm thick. Cut each rope into 2.5cm pieces.
4 Roll pieces into a ball then run each piece of dough over the back of a fork over the tines to create light indents. Place gnocchi, in a single layer, on a lightly floured tray. Cover; refrigerate 1 hour.
5 Cook gnocchi, in batches, in a large saucepan of boiling salted water until gnocchi float to the surface and are cooked through. Remove from pan with a slotted spoon to a large shallow bowl; cover to keep warm.
6 When the last batch of gnocchi are in, start the butter sauce. Heat extra virgin olive oil in a medium frying pan over medium heat, add garlic; cook, stirring, for 3 minutes or until golden. Remove with a slotted spoon. Add butter to the oil in the pan; cook swirling the pan occasionally for 2 minutes or until foamy and butter is nut brown in colour. Immediately remove from heat, add thyme.
7 Divide gnocchi among serving bowls, spoon over butter sauce; top with fried garlic, flaked parmesan and thyme sprigs. Season with freshly ground black pepper.
Step 1
COOKING POTATOES
Cool the potatoes just enough to handle and allow the steam to dissipate before mashing to prevent excess moisture in the dough.
هذه القصة مأخوذة من طبعة Issue 92 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
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هذه القصة مأخوذة من طبعة Issue 92 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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