Baked gnocchi with porcini, tomato and thyme recipe
 Learn to make homemade gnocchi that is baked to perfection in this comforting Italian dish from Saturday Kitchen. 1kg/2lb 4oz red potatoes, peeled and kept whole 350g/12oz ‘00’ flour, plus extra for rolling the gnocchi 2 free-range eggs, beaten 1kg/2lb 4oz red potatoes, peeled and kept whole 350g/12oz ‘00’ flour, plus extra for rolling the gnocchi 2 free-range eggs, beaten 3 tbsp extra virgin olive oil 1 garlic clove, finely sliced 1 tsp fresh thyme 20g/⅔oz dried porcini mushrooms, soaked in 500ml/18fl oz hot water and finely chopped 600ml/20fl oz tomato passata 2 tbsp mascarpone100g/3½oz finocchiona salami, sliced and cut in to matchsticks150g/5½oz Parmesan cheese, grated 3 tbsp extra virgin olive oil 1 garlic clove, finely sliced 1 tsp fresh thyme 20g/⅔oz dried porcini mushrooms, soaked in 500ml/18fl oz hot water and finely chopped 600ml/20fl oz tomato passata 2 tbsp mascarpone 100g/3½oz finocchiona salami, sliced and cut in to matchsticks 150g/5½oz Parmesan cheese, grated Method To make the gnocchi, place the potatoes into a large pot of salted water. Bring to the boil then cook over a medium heat for a further 30–40 minutes depending on the size of the potatoes. When you can push a knife through the potato, remove them with a slotted spoon and place them into a mouli or potato ricer. Crush the potatoes – they will be hot, but it’s good to crush them hot so that all the moisture evaporates in the steam after crushing. Place the flour on a large board or tray then add the potatoes. When the potato mix has cooled down a bit, add the beaten egg and use your hands to combine everything until you have a smooth ball. If the mixture feels too wet, add a little extra ‘00’ flour. Divide the gnocchi dough into four pieces and use the palms of your hands to roll each piece into a long sausage shape about 3cm/1¼in thick. Use a blunt knife to cut 3cm/1¼in pieces and then push each piece down the back of a fork, rolling the gnocchi so they have deep ridges on them. Repeat until you have used all the dough. The ridges help the gnocchi to pick up the sauce. Place the gnocchi in a single layer on a tray with a sprinkle of flour and cover with greaseproof paper – do not cover with cling film as this will make the gnocchi go wet and sticky. Chill in the fridge for 1 hour. To make the sauce, heat a large non-stick frying pan until hot then add the olive oil, garlic and fresh thyme and cook for 1 minute, without colouring the garlic.Add the chopped porcini mushrooms, then strain the soaking liquid through some kitchen paper or a coffee filter to remove the grit and add this to the pan. Reduce the liquid by half then add the tomato passata and cook slowly for 15 minutes or until the sauce is reduced by half. Keep warm.Bring a large pan of salted water to the boil. Add the gnocchi (you should have about 500g/1lb 2oz) and cook until they rise to the top of the pan then cook for a further 1 minute.Use a slotted spoon to remove the cooked gnocchi then add to the sauce, along with a ladle of gnocchi water and the mascarpone. Cook for 2–3 minutes over a medium heat, stirring with a wooden spoon so the gnocchi and the sauce become emulsified. The sauce should be thick enough to coat the back of a spoon easily. Season with salt and pepper as needed. Turn off the heat and leave for 2 minutes. Heat a small frying pan until hot, then add the salami matchsticks and cook for 2–3 minutes or until crispy. Drain the excess fat.Spoon the gnocchi and sauce on to the plate and sprinkle over the crispy salami, finish with grated Parmesan cheese. To make the gnocchi, place the potatoes into a large pot of salted water. Bring to the boil then cook over a medium heat for a further 30–40 minutes depending on the size of the potatoes. When you can push a knife through the potato, remove them with a slotted spoon and place them into a mouli or potato ricer. Crush the potatoes – they will be hot, but it’s good to crush them hot so that all the moisture evaporates in the steam after crushing. To make the gnocchi, place the potatoes into a large pot of salted water. Bring to the boil then cook over a medium heat for a further 30–40 minutes depending on the size of the potatoes. When you can push a knife through the potato, remove them with a slotted spoon and place them into a mouli or potato ricer. Crush the potatoes – they will be hot, but it’s good to crush them hot so that all the moisture evaporates in the steam after crushing. Place the flour on a large board or tray then add the potatoes. When the potato mix has cooled down a bit, add the beaten egg and use your hands to combine everything until you have a smooth ball. If the mixture feels too wet, add a little extra ‘00’ flour. Place the flour on a large board or tray then add the potatoes. When the potato mix has cooled down a bit, add the beaten egg and use your hands to combine everything until you have a smooth ball. If the mixture feels too wet, add a little extra ‘00’ flour. Divide the gnocchi dough into four pieces and use the palms of your hands to roll each piece into a long sausage shape about 3cm/1¼in thick. Use a blunt knife to cut 3cm/1¼in pieces and then push each piece down the back of a fork, rolling the gnocchi so they have deep ridges on them. Repeat until you have used all the dough. The ridges help the gnocchi to pick up the sauce. Place the gnocchi in a single layer on a tray with a sprinkle of flour and cover with greaseproof paper – do not cover with cling film as this will make the gnocchi go wet and sticky. Chill in the fridge for 1 hour. Divide the gnocchi dough into four pieces and use the palms of your hands to roll each piece into a long sausage shape about 3cm/1¼in thick. Use a blunt knife to cut 3cm/1¼in pieces and then push each piece down the back of a fork, rolling the gnocchi so they have deep ridges on them. Repeat until you have used all the dough. The ridges help the gnocchi to pick up the sauce. Place the gnocchi in a single layer on a tray with a sprinkle of flour and cover with greaseproof paper – do not cover with cling film as this will make the gnocchi go wet and sticky. Chill in the fridge for 1 hour. To make the sauce, heat a large non-stick frying pan until hot then add the olive oil, garlic and fresh thyme and cook for 1 minute, without colouring the garlic. To make the sauce, heat a large non-stick frying pan until hot then add the olive oil, garlic and fresh thyme and cook for 1 minute, without colouring the garlic. Add the chopped porcini mushrooms, then strain the soaking liquid through some kitchen paper or a coffee filter to remove the grit and add this to the pan. Reduce the liquid by half then add the tomato passata and cook slowly for 15 minutes or until the sauce is reduced by half. Keep warm. Add the chopped porcini mushrooms, then strain the soaking liquid through some kitchen paper or a coffee filter to remove the grit and add this to the pan. Reduce the liquid by half then add the tomato passata and cook slowly for 15 minutes or until the sauce is reduced by half. Keep warm. Bring a large pan of salted water to the boil. Add the gnocchi (you should have about 500g/1lb 2oz) and cook until they rise to the top of the pan then cook for a further 1 minute. Bring a large pan of salted water to the boil. Add the gnocchi (you should have about 500g/1lb 2oz) and cook until they rise to the top of the pan then cook for a further 1 minute. Use a slotted spoon to remove the cooked gnocchi then add to the sauce, along with a ladle of gnocchi water and the mascarpone. Cook for 2–3 minutes over a medium heat, stirring with a wooden spoon so the gnocchi and the sauce become emulsified. The sauce should be thick enough to coat the back of a spoon easily. Season with salt and pepper as needed. Turn off the heat and leave for 2 minutes. Use a slotted spoon to remove the cooked gnocchi then add to the sauce, along with a ladle of gnocchi water and the mascarpone. Cook for 2–3 minutes over a medium heat, stirring with a wooden spoon so the gnocchi and the sauce become emulsified. The sauce should be thick enough to coat the back of a spoon easily. Season with salt and pepper as needed. Turn off the heat and leave for 2 minutes. Heat a small frying pan until hot, then add the salami matchsticks and cook for 2–3 minutes or until crispy. Drain the excess fat. Heat a small frying pan until hot, then add the salami matchsticks and cook for 2–3 minutes or until crispy. Drain the excess fat. Spoon the gnocchi and sauce on to the plate and sprinkle over the crispy salami, finish with grated Parmesan cheese. Spoon the gnocchi and sauce on to the plate and sprinkle over the crispy salami, finish with grated Parmesan cheese.