Gnocchi with Thyme Butter |
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Prep Time: 70 Minutes Cook Time: 0 Minutes |
Ready In: 70 Minutes Servings: 5 |
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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. âAnnette Lear Ssanbornville, New Hampshire Ingredients:
1-1/2 pounds russet potatoes, peeled and quartered |
1 cup king arthur unbleached 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:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
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