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Categories:Viewed: 14 - Published at: 5 years ago
Ingredients
- 3 medium (700g) Desiree potatoes
- 125g block PHILADELPHIA Cream Cheese, softened
- 1 egg
- 1/2 cup plain flour
- 1/2 cup finely chopped parsley
- 1/4 cup finely chopped chives
- salt and pepper, to taste
- extra flour, for rolling
- 2 large (160g) mushrooms (swiss brown or field), sliced
- 2 large slices prosciutto
- 1/2 cup cream
- 1 teaspoon chopped fresh thyme
Method
- Steam the potatoes until well cooked; peel.
- Mash the potatoes with the Philly*, egg, flour, herbs, salt and pepper until smooth.
- Roll out potato mixture on a floured surface into 1cm tubes and cut each into 2cm lengths.
- Gently flatten gnocchi with a fork.
- Drop gnocchi into a large saucepan of boiling salted water and cook until gnocchi floats to the surface, cook a further 30 seconds.
- Remove with a slotted spoon and place in a lightly greased 20cm x 20cm baking dish.
- Spoon the mushrooms, prosciutto, cream and thyme over the gnocchi.
- Place under a grill for 15 minutes or until topping is bubbling and golden
