Gnocchi Bake

Steam whole potatoes for 40 minutes or until very tender.

Meanwhile, melt butter in a small saucepan over medium heat. Whisk in 1/4 cup of the flour and cook for 3 minutes or until pale brown. Whisk in warm milk until smooth. Simmer for 5 minutes or until sauce has thickened. Add 1 cup of the parmesan and stir until melted. Stir in thyme. Cover surface with plastic wrap and set aside.

Peel skin from potatoes. Press potatoes through a food mill (or ricer) or mash well until smooth. Transfer to a floured surface. Add remaining 3/4 cup flour and the egg yolk and knead gently for a few minutes until smooth, adding a little extra flour if the dough is still sticky.

Cut the dough into 4 portions. Roll each into a long rope about 2cm thick. Cut into 2cm lengths. Roll each piece over a fork to create ridges. Place on floured trays and set aside.

Preheat oven to 200°C. Grease a 6-cup capacity baking dish. Bring a large saucepan of water to a gentle boil. Add the gnocchi and cook for 3 minutes or until they float. Remove using a slotted spoon. Transfer to dish. Pour over cheese sauce.

Combine breadcrumbs and remaining 1/4 cup of parmesan and prosciutto, then scatter over gnocchi. Bake for 15 minutes or until the top is golden brown and bubbly. Serve.