Philly* Gnocchi

1. 1

   Steam the potatoes until well cooked; peel.

2. 2

   Mash the potatoes with the Philly*, egg, flour, herbs, salt and pepper until smooth.

3. 3

   Roll out potato mixture on a floured surface into 1cm tubes and cut each into 2cm lengths.

4. 4

   Gently flatten gnocchi with a fork.

5. 5

   Drop gnocchi into a large saucepan of boiling salted water and cook until gnocchi floats to the surface, cook a further 30 seconds.

6. 6

   Remove with a slotted spoon and place in a lightly greased 20cm x 20cm baking dish.

7. 7

   Spoon the mushrooms, prosciutto, cream and thyme over the gnocchi.

8. 8

   Place under a grill for 15 minutes or until topping is bubbling and golden

No additional tips available.