Gnocchi with Butter Thyme Sauce are simple morsels of dough, producing outstanding flavor and texture that pleases the palate with every bite. These potato gnocchi have a delectable sauce known to cause wide smiles.
Gnocchi with Butter Thyme Sauce

Gnocchi with Butter Thyme Sauce
Recipe type: Main Course
Cuisine: Italian
Serves: 4 to 6
  • 1/2 Cup unsalted butter
  • 1 Tablespoon fresh thyme leaves
  • 1 russet potato (about 1 pound)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1 large egg; beaten to blend
  • 1/4 Cup all-purpose flour
  • 1/4 Cup shaved Pecorino Romano
  1. Cook the butter in a heavy medium skillet over medium heat until it begins to brown, about 2 minutes. Remove from the heat. Add the thyme leaves. Set aside.
  2. Pierce the potato all over with a fork. Microwave the potato until tender, turning once, about 12 minutes. Cut the potato in half and scoop the flesh into a large bowl; discard the skin. Using a fork, mash the potato well. Mash in the salt and pepper. Mix in 3 tablespoons of the egg; discard the remaining egg. Sift the flour over the potato mixture and knead just until blended.
  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.
  4. Cook the gnocchi in a large pot of boiling salted water until the gnocchi rise to the surface, about 1 minute. Continue cooking until the gnocchi are tender, about 4 minutes longer. Using a slotted spoon, transfer the gnocchi to the hot thyme-butter in the skillet. Toss to coat.
  5. Spoon the gnocchi and butter sauce into shallow bowls.
  6. Top with the Pecorino and serve.
Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 3 Fat.
Nutrition Information
Serving size: each of 4 Calories: 167 Fat: 16g Carbohydrates: 4g Sodium: 192mg Fiber: trace Protein: 2g Cholesterol: 77mg

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