Gnocchi w/ Thyme and Butter Sauce

October 11, 2007 at 4:16 pm Leave a comment

This took FREAKING forever! I think it took me about 2 hours. I don’t know how some ppl only took 20 minutes. Maybe I am a slow dough roller/cutter/shaper. *shrugs* But it was definitely worth the time but something that I probably won’t make all the time. Making the potato dough is very tedious but it made me appreciate my food alot more when it was done! ;)

(Recipe from TheCookingFiend | photos from me!)


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

[I wanted some protein so cooked diced chicken breast in the thyme butter sauce before adding in gnocchi.]


To make the gnocchi:
> Pierce the potatoes all over with a fork.
> Microwaved the pototoes on high until tender, turning once, about 12 minutes. 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.
> 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.
> 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.

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.

** TIP: You can also bake the potatoes at 375 degrees for 50 minutes or until tender. Can substitute Parmesan instead of Romano cheese.


Husband rating: A+
He loved it and even ate 1/2 of my 2nd plate!

Wifey rating: A+


Entry filed under: main dish, pasta, potato.

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