Gnocchi with Butter Thyme Sauce

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Personal Day

Rated: 4 stars out of 5Rate itRead users' reviews (80)

RECIPE
COMMENTS & REVIEWS(80)

Cook Time:
20 min
Level:
Intermediate
Yield:
4 to 6 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 20 min
Total:: 40 min

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Ingredients

1/2 cup unsalted butter
1 tablespoon fresh thyme leaves
1 (1-pound) russet potato
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg, beaten to blend
1/4 cup all-purpose flour
1/4 cup shaved Pecorino Romano

Directions

Cook the butter in a heavy medium skillet over medium heat until it begins to brown, about 2 minutes. Remove from the heat. Add the thyme leaves. Set aside.

Pierce the potato all over with a fork. Microwave the potato until tender, turning once, about 12 minutes. Cut the potato in half and scoop the flesh into a large bowl; discard the skin. Using a fork, mash the potato well. Mash in the salt and pepper. Mix in 3 tablespoons of the egg; discard the remaining egg. Sift the flour over the potato mixture and knead just until blended.

Divide the dough into 4 equal pieces. Roll each piece between your palms and the work surface into a 1/2-inch-diameter rope (about 20 inches long). Cut the dough into 1-inch pieces. Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough.

Cook the gnocchi in a large pot of boiling salted water until the gnocchi rise to the surface, about 1 minute. Continue cooking until the gnocchi are tender, about 4 minutes longer. Using a slotted spoon, transfer the gnocchi to the hot thyme-butter in the skillet. Toss to coat.

Spoon the gnocchi and butter sauce into shallow bowls. Top with the Pecorino and serve.

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Comments & Reviews

recipe Gnocchi with Butter Thyme Sauce
Summer Jacksonville, AR 07-17-2009
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Wasn't bad, but not great either.
Rated: 3 stars out of 5

I honestly expected this to be mouth watering. Disappointingly, it wasn't; but it wasn't all that bad either.
recipe Gnocchi with Butter Thyme Sauce
Stacey San Diego, CA 06-30-2008
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Better with less Butter
Rated: 4 stars out of 5

I'll be honest, I cheated and used good quality 'fresh' store-bought gnocchi due to time constraints. I loved the flavor of... the thyme butter but I felt that there was way too much butter and cut it by 1/3. I've done a similar recipe with sage leaves and that's amazing - the sage leaves crisp up and are quite lovely to eat. For this recipe, I also cooked up some proscuitto and crumbled it on top with the cheese - yum.Read more
recipe Gnocchi with Butter Thyme Sauce
malina wallingford, CT 06-10-2008
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a must try
Rated: 5 stars out of 5

after becoming a housewife i enjoy challenging myself in the kitchen so i guess ill have to find a harder recipe to do that.... this was sooo easy to do. i even made them on my hurt leg that the doctor told me to stay off of. i used dill instead of thyme because thats what i had and that was very good. for the people who had a hard time with it just try it again it's worth itRead more
recipe Gnocchi with Butter Thyme Sauce
Anonymous 06-02-2008
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i cried
Rated: 1 stars out of 5

this was so bad i was in tears. i followed the recipe exactly and did everything she had done for the show. it went in the... trash and i made some store bought pasta which was quite delicious and which won its points with me by not turning to a wet blob.Read more
recipe Gnocchi with Butter Thyme Sauce
Anonymous 06-01-2008
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not for me
Rated: 1 stars out of 5

The gnocchi fell apart while boiling. I felt like I was eating mash potatoes.
recipe Gnocchi with Butter Thyme Sauce
Anonymous 04-06-2008
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Very good stuff
Rated: 4 stars out of 5

After reading the reviews here I sought other recipes to refer to as well just so I wouldn't have bad results as some did.... Mine came out superb. I did use more flour than called for in this recipe. With just 1/4 cup the dough wasn't forming. This was my first time making these and they are chewy, soft and delicious. They aren't falling apart or mushy and aren't hard or dense as some mentioned. My dough made way too much so I refrigerated the other half for tomorrow. I'd definately recommend eyeballing the flour until you get a pliable dough.Read more