Gnocchi with Thyme Butter Sauce
- 2 russet potatoes (about 12oz each)*
- 1 egg, lightly beaten
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup all-purpose flour
- 1/4 cup shaved Pecorino Romano, for garnish*
Thyme Butter Sauce:
- 3/4 cup unsalted butter (1 1/2 sticks)
- 1 tablespoon fresh thyme leaves
- salt and freshly ground black pepper
To make the gnocchi, pierce the potatoes all over with a fork. Microwaved the pototoes on high until tender, turning once, about 12 minutes. (You can also bake the potatoes at 375 degrees for 50 minutes or until tender.) Cut the potatoes in half and scoop the flesh into a large bowl; discard the skin. Using a fork, mash the potato well. Stir in the egg, salt and pepper. Sift the flour over the potato mixture and stir just until blended.
Scoop out a large spoonful of gnocchi dough. Roll each scoop on the work surface into a 1/2-inch-diameter rope. 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. Set the formed gnocchi on a baking sheet while you form the rest of the dough.
To make the thyme butter sauce, melt the butter with the thyme leaves in a medium, heavy skillet over medium heat until the butter is melted, about 2 minutes.
Working in two batches, cook the gnocchi in a large pot of boiling salted water until they have all risen to the surface, about 3 minutes. Scoop out the gnocchi into a colander with a slotted spoon, while you cook the second batch. Reheat the thyme butter sauce over low heat. Transfer the cooked gnocchi to the skillet with the hot thyme butter and toss to coat. Sprinkle with salt and freshly ground black pepper and toss again.
Spoon the gnocchi and butter sauce into shallow bowls. Top with the Pecorino and serve.
Prep time: 20 minutes
Cook time: 6 minutes
- I used 2 large Idaho potatoes and cooked them for 60 minutes at 375 degrees in the oven.
- The shaved cheese on top of the gnocchi really made this dish. I shaved Parmesan rather than Pecorino Romano and it was just delish!