Philly* Gnocchi

Name: Philly* Gnocchi
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

12 ingredients

8 steps

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

Directions

1

Steam the potatoes until well cooked; peel.
2

Mash the potatoes with the Philly*, egg, flour, herbs, salt and pepper until smooth.
3

Roll out potato mixture on a floured surface into 1cm tubes and cut each into 2cm lengths.
4

Gently flatten gnocchi with a fork.
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

Remove with a slotted spoon and place in a lightly greased 20cm x 20cm baking dish.
7

Spoon the mushrooms, prosciutto, cream and thyme over the gnocchi.
8

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