cooking class: Potato gnocchi with garlic & thyme

When we're craving something delicious and comforting, gnocchi is our go-to. These pillowy dumplings need just a handful of fresh ingredients you may already have on hand.

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.