Gnocchi with Butter Thyme Sauce

This is my first time making gnocchi and we had it for dinner tonight.  They were nice and pillowy and the recipe used enough butter to grease a runway.  I will definitely cut back on the butter next time.

I chose this recipe over others because of the use of thyme.  It’s one of my favorite herbs.  I also have three thyme plants growing like wild in my herb garden, so I thought I’d get some use out of them.

This was a great way to use up my leftover baked potatoes from our steak and potatoes dinner last night too. I consider myself a very conscientious recycler, so I recycled those potatoes.  I don’t think that helps the environment, but it helped my taste buds a lot!



Mix together the potatoes, egg, flour and salt.

Roll into a dough ball and cut into four sections.

Flour your counter top generously and roll the dough into a log.

Cut 1-inch pieces from the log and roll each nugget on the back of a floured fork.


You get these nice ridges that help catch the butter thyme sauce.  It’s okay if they don’t all look the same.  I personally like the rustic homemade look of gnocchi.  Do make sure that they are roughly the same size so they cook evenly though.

This buttery soft pasta is your reward for all the hard work.  Recycling really shouldn’t be this difficult, but is soooo worth the effort!

Gnocchi with Butter Thyme Sauce

from Giada De Laurentiis


1/2 cup unsalted butter

1 tablespoon fresh thyme leaves

1 (1-pound) russet potato

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


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.

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.

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.

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.

Spoon the gnocchi and butter sauce into shallow bowls. Top with the Pecorino and serve.


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