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Gnocchi with Thyme Butter Sauce

This is a great, fail-proof gnocchi recipe. If you've never tried making it before, just know that it's easier than you think! The gnocchi are so fluffy and tender, they just need a really simple sauce - and this browned butter with thyme is just perfect.

Gnocchi with Butter Thyme Sauce
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Gnocchi with Thyme Butter Sauce

Category

Main Course Side Dish

Servings

4

Prep Time

20 minutes

Cook Time

15 minutes

Calories

495

Author:

Giada De Laurentiis

Image of Gnocchi with Thyme Butter Sauce

Ingredients

  • 1/2 cup unsalted butter
  • 1 tablespoon fresh thyme leaves
  • 1 1/2 pounds russet potato (about 2 medium potatoes)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup all purpose flour (plus more for dusting)
  • 1 large egg (beaten)
  • 1/4 cup shaved Pecorino Romano cheese

Instructions

  1. Cook the butter in a medium skillet over medium heat until it begins to brown, about 4 minutes. Remove from the heat. Add the thyme leaves. Set aside.
  2. Pierce the potatoes all over with a fork. Microwave the potato until tender, turning once, about 12 minutes. While hot, cut the potatoes in half and score the flesh to allow the steam to escape. When still warm but cool enough to handle scoop the flesh into a ricer* and rice into a medium bowl. Spread evenly in the bowl to continue to allow the steam to escape. Discard the skin. Add the salt, pepper and flour and gently toss to combine. Form a well and add the egg. Using your hand and starting in the center, mix well to combine. Place the dough onto a clean counter dusted with flour. Knead the dough just until blended, about 4 or 5 times.
  3. 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. Place on a well-floured surface. Continue with the remaining dough dusting the gnocchi with additional flour as you go.
  4. Bring a large pot of water to a boil. Season generously with salt.
  5. Add the gnocchi to the boiling water and stir with a wooden spoon to prevent sticking. Cook until the gnocchi rise to the surface, about 1 minute. Continue cooking until the gnocchi are tender, about 2 to 3 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.

Nutrition

Nutrition

per serving
Calories
495
Amount/Serving % Daily Value
Carbs
55 grams
Protein
11 grams
Fat
26 grams
Saturated Fat
16 grams
Cholesterol
114 milligrams
Sodium
396 milligrams
Fiber
3 grams
Sugar
1 grams
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vegetarian

2 reviews & comments

  • Author's avatar image
    Donna Valenti

    The recipe says to scoop out the flesh of the potato , not the skin.

  • Author's avatar image
    Lynn Toscano
    ★★★★★
    ★★★★★

    My favorite meal, but I like it with red sauce (gravy). I’ve never tried putting potatoes in ricer with skin on. Great tip?? Is the calorie count per serving. How much in a serving.

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