Gnocchi with Butter Thyme Sauce

By JDARK

Ingredients

• 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

Preparation

Step 1

1. Cook the butter in a heavy medium skillet over medium heat until it begins to brown, about 2 minutes.
2. Remove from the heat. Add the thyme leaves. Set aside.
3. Pierce the potato all over with a fork.
4. Microwave the potato until tender, turning once, about 12 minutes.
5. Cut the potato in half and scoop the flesh into a large bowl; discard the skin.
6. Using a fork, mash the potato well.
7. Mash in the salt and pepper.
8. Mix in 3 tablespoons of the egg; discard the remaining egg.
9. Sift the flour over the potato mixture and knead just until blended.
10. Divide the dough into 4 equal pieces.
11. Roll each piece between your palms and the work surface into a 1/2-inch-diameter rope (about 20 inches long).
12. Cut the dough into 1-inch pieces.
13. Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough.
14. Cook the gnocchi in a large pot of boiling salted water until the gnocchi rise to the surface, about 1 minute.
15. Continue cooking until the gnocchi are tender, about 4 minutes longer.
16. Using a slotted spoon, transfer the gnocchi to the hot thyme-butter in the skillet. Toss to coat.
17. Spoon the gnocchi and butter sauce into shallow bowls.
18. Top with the Pecorino and serve.