Prepare the gremolata by mixing all ingredients together in a small
bowl and set aside until required.Heat the olive oil in a large frypan over high heat. Add the mushrooms,
thyme and garlic and cook until the mushrooms are golden. Mix in the
cream, season with salt and pepper and turn the heat down to barely
a simmer (do not boil the cream). Leave this to simmer while you cook
the gnocchi.Bring a large saucepan of liberally-salted water to the boil. Add the
gnocchi in batches, about 20 at a time, and cook for 1–2 minutes, or
until the gnocchi rise to the surface. Remove with a slotted spoon and
place on paper towel briefly to remove as much water as possible.
Meanwhile, heat the olive oil in a frypan over medium-high heat. Add
the boiled gnocchi and fry until browned on both sides. Remove
from the frypan and add to the mushroom mixture. .Repeat until all
gnocchi has been boiled and fried. Gently stir the gnocchi through
the mushroom mixture, check your seasoning and add more salt and
pepper if required. Divide between bowls and top generously with the
gremolata, some grated parmesan and a squeeze of lemon juice.Method
Preheat oven to 180C. Prick the potatoes all over then place on a tray
and bake in the oven for one hour, or until tender. Allow to cool for
20 minutes, then peel; the skin should peel off easily just using your
fingers. Push through a potato ricer (or mash) into a mixing bowl.
Add the egg yolks, parmesan, salt and sieve over most of the flour.
Mix lightly with your hands or a wooden spoon until it comes together
to form a soft dough. If it feels sticky, add more flour until it feels damp
to the touch but not sticky. You may need to add a little more flour
than the recipe states – this is dependent on the moisture in your
potatoes, so just add a little at a time. Remember not to overwork
the dough.
Divide the dough into five portions and, working with one portion at
a time, roll it out into a sausage shape around 1.5cm thick and then
cut into 3cm lengths. Pinch each gnocchi in the centre to create a
pillow shape. Lay the prepared gnocchi out on a lightly floured tray in
a single layer whilst you repeat with the remaining dough. Cover with a
tea towel and set aside as you prepare the other ingredients.