I happen to love gnocchi; they’re like little pillows in your mouth, and very, very comforting. Although you can get them at any grocery store these days, when I have some time, I still enjoy making them at home.
Recipe information
Yield
4 to 6 servings (makes about 54 gnocchi)
Ingredients
Gnocchi
Thyme Butter Sauce
Preparation
Step 1
To make the gnocchi, pierce the potatoes all over with a fork. Microwave the potatoes on High until tender, turning once, about 12 minutes. (You can also bake the potatoes at 375°F for 50 minutes, or until tender.) While the potatoes are still warm, cut them 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.
Step 2
Scoop out a large spoonful of gnocchi dough. Roll each scoop on the work surface into about 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.
Step 3
To make the thyme butter, melt the butter with the thyme leaves in a medium, heavy skillet over medium heat until the butter is melted, about 2 minutes.
Step 4
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 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.
Step 5
Spoon the gnocchi and butter sauce into shallow bowls. Top with the Pecorino and serve.
