Gnocchi with Butter Thyme Sauce

Name: Gnocchi with Butter Thyme Sauce
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 0 teaspoons freshly ground black pepper; 1 large egg, beaten to blend; 59 milliliters all-purpose flour; 1 Tbsp fresh thyme leaves; 59 milliliters shaved Pecorino Romano; 454 grams russet potato; 1 teaspoons salt; 118 milliliters unsalted butter

Gnocchi with Butter Thyme Sauce might be just the side dish you are searching for. This recipe serves 6. This recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 5g of protein, 17g of fat, and a total of 242 calories. Head to the store and pick up pepper, egg, thyme leaves, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 40 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

Cook the butter in a heavy medium skillet over medium heat until it begins to brown, about 2 minutes.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Remove from the heat.

Add the thyme leaves. Set aside.

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Thyme

Pierce the potato all over with a fork. Microwave the potato until tender, turning once, about 12 minutes.

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Potato

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Microwave

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.

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Salt And Pepper

Potato

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Bowl

Mix in 3 tablespoons of the egg; discard the remaining egg. Sift the flour over the potato mixture and knead just until blended.

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Potato

All Purpose Flour

Egg

Divide the dough into 4 equal pieces.

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Dough

Roll each piece between your palms and the work surface into a 1/2-inch-diameter rope (about 20 inches long).

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Roll

Cut the dough into 1-inch pieces.

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Dough

Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough.

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Dough

Roll

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.

Ingredients you will need

Gnocchi

Butter

Thyme

Water

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Slotted Spoon

Frying Pan

Pot

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

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Pecorino

Gnocchi

Butter

Sauce

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Bowl

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 1large

egg, beaten to blend 59milliliters

all-purpose flour 1Tbsp

fresh thyme leaves 59milliliters

shaved Pecorino Romano 454grams

russet potato 1teaspoons

salt 118milliliters

unsalted butter

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Rodano Vigna Viacosta Chianti Classico. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 30 dollars per bottle.