Gnocchi with Butter Thyme Sauce

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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.

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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.

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I would use a little cream making it creamy butter thyme, but I Calabrese we never do what told
grazie mille per il suggerimento

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I make recipes from Food Network regularly and never tried potato gnocchi so I came to an old favorite for Italian recipes. It was easy to do and work with but when it came to cooking, it was not very good. I took the gnocchi out as soon as they floated and they were still mush - more like mashed potatoes than a gnocchi. I did bake the potatoes instead of microwaving but after reading some reviews I'm thinking a LOT more flour is needed. A disappointment in a Giada recipe but no ones perfect. Maybe try looking around for another recipe for the gnocchi. I did make this sauce with half butter and half basil infused olive oil - it was delicious.

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I made this on a Sunday afternoon for my family. The instructions were easy enough. They loved it. My son who won't eat anything(So picky, he is was asking for seconds. A+++++

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I just tried the recipe and although I figured out early on I needed a touch more flour, I agree you also have to use the right kind of potato. I'm not a person who likes a lot of fresh herbs in a sauce so I made a light cream butter sauce with a little butter, flour and chicken broth and it was perfect. This is a winner and crazy easy.

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This was so easy and delish! I love gnocchi and have never made them at home so I was a bit unsure, but fear not. They were light and fluffy and flavorful. I can't understand all the complaints about the dough falling apart. As I kneaded the dough, I added a bit more flour because it was sticky...but that's typical of dough recipes. I even doubled the recipe and tossed 1/2 the dough in the refrigerator. I'll try some pesto gnocchi tomorrow...

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This recipe was very easy to make and very tasty, you might want to double it if you are feeding a hungry teenager.

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The first time I made this gnocchi I thought it was going to be challenging and finicky to get the dough just right. To my surprise it was quite easy. This was a total hit with the whole family. Absolutely great gnocchi recipe that can be used with a variety of seasonal sauces.

I found the original recipe for this in Giada's cook book, so I believe the flour proportions are correct there as I had no problems.

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MISTAKE IN RECIPE!!!

Please take note! This recipe is MISSING one cup of flour! You need to use 1 1/4 cups of flour or the gnocchi will not hold together! (you can compare this to other gnocchi recipes, including Giada's, for further evidence.

Hopefully someone from Food Network will read this and correct the recipe as it does have potential to be a good one!