Print Options

Back to Gnocchi with Thyme Butter >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Gnocchi with Thyme Butter

If you've never attempted homemade gnocchi, this recipe is the one to try. The gnocchi are tender with a delicate butter and thyme flavor. "They're absolutely delicious as a side dish with your favorite meat or seafood." —Annette Lear Ssanbornville, New Hampshire

5 ServingsPrep: 70 min. Cook: 10 min.

Ingredients

1-1/2 pounds russet potatoes, peeled and quartered
1 cup all-purpose flour
1 egg
1 teaspoon salt
1/2 teaspoon pepper
4 quarts water
1/2 cup butter, cubed
4 teaspoons fresh thyme leaves
Grated Parmesan cheese, optional

Directions

Place potatoes in a large saucepan and cover with water. Bring to a
boil. Reduce heat; cover and simmer for 15-20 minutes or until
tender. Drain; return potatoes to the pan.
Over very low heat, stir potatoes for 1-2 minutes or until steam has
evaporated. Press through a potato ricer or strainer into a small
bowl; cool slightly.
Using a fork, make a well in the potatoes; sprinkle with flour. Whisk
the egg, salt and pepper; pour into well. Stir until blended. On a
lightly floured surface, knead 10-12 times, forming a soft dough.
Divide dough into four portions. On a floured surface, roll each
portion into 1/2-in.-thick ropes; cut into 3/4-in. pieces. Press and
roll each piece with a lightly floured fork.

2 of 2

Gnocchi with Thyme Butter (continued)

Directions (continued)

In a Dutch oven, bring water to a boil. Cook gnocchi in batches for
30-60 seconds or until they float. Remove with a slotted spoon; keep
warm.
In a large heavy saucepan, melt butter over medium heat. Add thyme
and gnocchi; stir gently to coat. Sprinkle with cheese if desired.
Yield: 5 servings.

Nutrition Facts: 3/4 cup equals 375 calories, 20 g fat (12 g saturated fat), 90 mg cholesterol, 624 mg sodium, 44 g carbohydrate, 3 g fiber, 7 g protein.