Philly* Gnocchi

• 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

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

potatoes, cream cheese, egg, flour, parsley, chives, salt, extra flour, mushrooms, cream, thyme

Taken from www.kraftrecipes.com/recipes/philly-gnocchi-104420.aspx (may not work)