Photo: Gnocchi with Butter Thyme Sauce Recipe
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 96 reviews
By jonfan
Mountain View, CA
on July 22, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I wish I had read the reviews before I tried this recipe - my first time making gnocchi. The proportion of flour to potato seemed really low but the "dough" held together just fine. So I rolled them out and cooked them in the boiling water exactly as described - 4 minutes after they start floating. The result was little potato dumplings. They just tasted like little rolls of damp boiled potato. I let them dry out and then pan fried with garlic & olive oil. It was edible but definitely not gnocchi.
I'm inclined to believe the reviewer who says to use 1 1/4 cup flour instead of 1/4 cup. Maybe I'll try that next time.
By MayDay25
on June 03, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Great dish! Light, easy and very tasty. The gnocchi we buy in the stores is so heavy, and lacking flavor but this dish has changed our minds! We added two cloves of minced garlic, and a tablespoon of chopped green onions to the butter sauce. We will definitely be making this again!
Keep in mind, it says to cook them until they float, THEN cook them another 4 minutes! Don't take them out as soon as they float or you will end up with mush.
By Cesare Brocco
Plano, TX
on January 27, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I would use a little cream making it creamy butter thyme, but I Calabrese we never do what told
grazie mille per il suggerimento
Read all 96 reviews