500 grams (about 3 medium) Agria potatoes
100 grams plain flour
1 large egg yolk
2 teaspoons sea salt
50 grams butter
½ teaspoon smoked paprika
1 red onion, thinly sliced
500 grams mushrooms (I use small and medium portobello)
sea salt and ground pepper
2 teaspoons chopped thyme, plus extra for garnish
2 cloves garlic, crushed
1 tablespoon sherry vinegar
½ cup cream
Preheat the oven to 200°C regular bake.
Gnocchi: Prick the potatoes with a fork and bake for 1½ hours, or until soft when pricked with a skewer. When cool enough to handle, cut in half and scoop out the flesh. Press the flesh through a fine sieve into a large bowl. While the potato is still warm, mix in the flour, egg yolk and salt to just bring it together. Tip onto a lightly floured bench, divide into 4 then roll into 1cm-thick logs.
Cut into 2cm pieces and set slightly apart on a lightly floured tray. If not using immediately, cover and chill.
Mushrooms: Melt the butter and paprika in a large sauté pan. Slice the larger mushrooms, leaving the small ones whole. Add the onion and mushrooms and season generously with salt and pepper. Cook over a medium-high heat, stirring occasionally, until just tender. Add all the remaining ingredients and simmer gently for 5 minutes.
Bring a large saucepan of well-salted water to the boil and cook the gnocchi for 1 minute after they rise to the surface. Lift out with a slotted spoon, shaking off the excess water then place in a warm serving bowl. Spoon over the mushrooms and top with a little chopped thyme.
Getting ahead: Cook the gnocchi as above but drop into a large bowl of iced water to quickly cool. Remove with a slotted spoon to a bowl and toss with a little olive oil to prevent them sticking together. Cover and chill. To serve, heat a little olive oil and butter in a sauté pan and pan-fry the gnocchi until golden and hot. Add the mushroom sauce to serve.