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Gnocchi with Thyme Butter

 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.


  • 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


  • 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.

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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.
Nutritional 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.