Peach Gnocchi Recipe

INGREDIENTS

• Scant 2 pounds of starchy potatoes (2 large russets, or 3-4 smaller ones)
• 1/4 cup egg, lightly beaten
• 4 peaches, extra ripe, cut in half, pitted and peeled and pureed with the juice of half a lemon (you should end up with about 1 cup of puree)
• 1/2 teaspoon fine grain sea salt
• 1 cup of whole wheat pastry flour OR unbleached all-purpose flour
• 1/2 cup shallots, minced
• 1 tablespoon unsalted butter
• 2 cups Champagne
• cream
• salt
• a bit of fresh thyme