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For the optional topping
Bake russet potatoes at 180C for 1 hour wrapped in foil
Remove foil and return potatoes to oven for 5 minutes
Peel potatoes while still hot and cut into large pieces
Pass potatoes through a ricer onto a wooden board to absorb excess moisture. Spread and let sit for 5 minutes
Add 00 Italian flour, salt, and egg to the potatoes and knead for about 1 minute until combined
Divide dough into 4 portions and roll each portion into a long rope on a floured surface
Cut into gnocchi pieces and lightly dust with flour
Bring a pot of salted water to boil and reduce heat to medium
Cook gnocchi in batches until they float to the surface, about 2 minutes
Remove gnocchi with a slotted spoon
Lightly toast the gnocchi in a pan with butter, olive oil and thyme sprigs without browning
Serve, topped with Parmesan cheese, toasted garlic bread crumbs, and fresh parsley