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Photo Credit: Elizabeth Newman

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

Gnocchi with Thyme Butter Sauce


Main Course Side Dish

Prep Time

20 minutes

Cook Time

15 minutes




Giada De Laurentiis

Image of Gnocchi with Thyme Butter Sauce



  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.



per serving
Amount/Serving % Daily Value
55 grams
11 grams
26 grams
Saturated Fat
16 grams
114 milligrams
396 milligrams
3 grams
1 grams
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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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