- First make the potato gnocchi. Peel the potatoes and chop into equal-sized chunks, then place on a sheet of kitchen foil, and fold up so the potatoes are sealed inside. Bake the potatoes at 200°C / 180°C fan / gas 6 for 60 minutes until soft and cooked through. While still hot, mash the potatoes in a large bowl until lump free. Season with sea salt and fresh black pepper.
- Add the flour to the mashed potato and mix with your hands, so it forms a dough and is no longer sticky.
- Turn out the dough onto a lightly floured surface and knead for 2-3 minutes, until it is a smooth pliable dough. Take a quarter of the dough and put the remaining dough under a clean tea towel, so it doesn’t dry out.
- Gently roll the dough into a long, even-shaped sausage, then with a sharp knife cut into even-sized pillows of gnocchi, about 2.5cm long. Optionally, use a gnocchi board or fork to create grooves, which help hold the sauce. Place the gnocchi on a floured board and cover, while you make the rest.
- Heat 1 tablespoon of olive oil in a large, heavy-based saucepan, over medium heat. Add the sliced white onions and cook for 20 minutes until soft and caramelised, stirring regularly. If the pan looks dry, add 1 tablespoon of water. Add the butter and continue cooking for 5 minutes until the onions are golden.
- Add the garlic and fresh thyme to the onions and cook for 2 minutes. Add 2 ladles of vegetable stock to deglaze the pan. Add the rest of the vegetable stock and the gnocchi. Bring the stock to a simmer, and gently stir the gnocchi occasionally for 10 minutes, until the sauce is thickened and reduced. Stir in the balsamic vinegar if using.
- Preheat the oven to 200°C / 180°C fan / gas 6. Transfer the gnocchi mixture into a medium greased baking dish and top with the grated cheese. Bake for 15-20 minutes until golden. Reserve a small handful of grated cheese to sprinkle over the dish before serving. Serve immediately with crusty bread.
Top tips
To speed up making the gnocchi, place the potato chunks in a large heatproof oven bowl, cover with clingfilm and cook in the microwave on high for 10-15 minutes until the potatoes are soft and tender.
For a twist, add a few splashes of balsamic vinegar to the caramelised onions to add depth and tang to the sweetness.
For a winter variation, include finely chopped kale or spinach for added nutrition and a pop of green.
If you prefer a heartier version, add sliced chestnut mushrooms to the caramelised onions for an earthly flavour and extra texture.
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