Gnocchi from Scratch with Thyme Butter

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A simple preparation for homemade gnocchi–Italian potato dumplings.
Ready in: 50 mins

Ingredients

Serves: 5

• 1 1/2 pounds Russet potatoes, peeled and cut in fourths
• 1 cup flour
• 1 egg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 quarts water
• 1/2 cup butter, chopped
• 4 teaspoons fresh thyme leaves

Preparation method

Prep: 45 mins | Cook: 5 mins

1. Cover potatoes with cold water in a large pot. Set over medium-high heat. When water boils, turn heat down to low and put a lid on the pot. Cook for about 20 minutes, or until potatoes are fork-tender. Pour off water. Let potatoes dry a bit, then mash in a mixing bowl.
2. Add flour, egg, salt, and pepper to the mashed potatoes. Stir well. Sprinkle flour on a work surface, then transfer gnocchi dough to the surface.
3. Roll gnocchi dough out into a 3/4-inch thick rope. Cut into 3/4-inch pieces with kitchen scissors or a sharp knife.
4. Bring a large pot of salted water to boil. Add some of the gnocchi and cook for about 1 minute, until they rise to the surface of the water; transfer to a bowl with a spoon, then repeat with remaining gnocchi.
5. Melt butter in a small skillet over low heat. Cook, stirring, for about 5 minutes to brown. Stir in the thyme. Toss with gnocchi and serve.