![cooking class: Potato gnocchi with garlic & thyme](https://cdn.magzter.com/1423617240/1677803750/articles/U5NUDRS3V1678186671904/COOKING-CLASS-POTATO-GNOCCHI-WITH-GARLIC-THYME.jpg)
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.
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Denne historien er fra Issue 92-utgaven av The Australian Women's Weekly Food.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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