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Gnocchi with Butter Thyme Sauce Recipe

Gnocchi with Butter Thyme Sauce

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (96)

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Average Rating:

Total Reviews: 96

Showing 31-40 of 96

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  • on April 06, 2008

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    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.

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  • on March 31, 2008

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    This is an excellent recipe if you are trying to make potato soup or custard. However, if your goal is to make a consumable gnocci, this recipe is not for you. Actually, this recipe isnt for anyone.

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  • on December 09, 2007

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    This recipe is absolutely delicious! For those who are having an issue with the consistency, perhaps the type of potatoes used are the culprit. Just follow the recipe closely and there should be no problems. It's definitely worth a try!

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  • on December 04, 2007

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    I had left over mashed potatos so I thought I would try this. I love Gnocchi and never knew how easy it was to make. It turned out great, not at firm as I'd like but still held together and had great taste. The sauce was not good. I trusted Giada after looking at the recipe and thought, "Isn't that just going to taste like butter?" It did. Just too heavy for the dish and not too exciting. I added garlic and red pepper and that helped but still very oily. Will make the pasta again next time with a tomato cream sauce or maybe cut the butter with wine and broth.

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  • on November 13, 2007

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    This recipe was a lot easier than I thought it was going to be. I've always heard that it is really difficult to make gnocchi but I was pleasantly surprised. The sauce was also very easy and very good and a nice alternative to traditional sauces. I was so excited to serve it to my husband that I forgot to add the cheese. Oh well, I guess I'll just have to make it again.

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  • on October 30, 2007

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    It was fun trying to make the gnocci. I combined my home made with a bad of storebought and I think mine tasted better- the store bought gnocci was much too heavy and I floavored minw with salt, pepper and garlic powder. The sauce was so somple yet so elegant. I will make this again. It is messy though, or maybe it was just me. It was fun to make nonetheless and very yummy!

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  • on October 13, 2007

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    I learned to make gnocchi from my aunt, who uses mashed potatoes, and they are always pretty heavy. Using a baked potato is a better idea, as the potato has less moisture. Instead of mashing with a fork, I used a potato ricer--it yields a very fluffy product. Gnocchi can be a little finicky too--the second time I tried this recipe, it was really humid outside and I had to add more flour, so they weren't as light. I did however, switch to salted butter, which gave the sauce better flavor. Is it worth it? Sure, if you buy a ricer, use salted butter and make it on an arrid night!

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  • on October 08, 2007

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    To Courtney from birmingham, MI. Why would you try out a new recipe on dinner guests? That's insane!

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  • on August 22, 2007

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    this was good once we finally sat down to eat it, it did make a huge mess in my kitchen though because i found the gnocchi sticking to my hands so i had to bring out some flour. but everyone did seem to like it

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  • on August 13, 2007

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    It was okay. I would make it again..but her recipe only made enough for maybe 1 and a half people at most 2, and it says 4-6 on the recipe. It was a little doughy...shes done way better. At least you got to see her promo sur la table....(where they sell her cookbook

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