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Baked gnocchi with porcini, tomato and thyme
Fruit and vegetables
1kg/2lb 4oz red
potatoes
, peeled and kept whole
1
garlic
clove, finely sliced
1 tsp fresh
thyme
20g/⅔oz dried
porcini
mushrooms, soaked in 500ml/18fl oz hot water and finely chopped
Tins, packets and jars
600ml/20fl oz tomato
passata
Cooking ingredients
350g/12oz ‘00’
flour
, plus extra for rolling the gnocchi
3 tbsp extra virgin
olive oil
Dairy, eggs and chilled
2 free-range
eggs
, beaten
2 tbsp
mascarpone
150g/5½oz Parmesan cheese, grated
Meat, fish and poultry
100g/3½oz finocchiona
salami
, sliced and cut in to matchsticks
Back to recipe
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