(Recipe found on the Food Network site here)
Step by Step Instructions:
Start by microwaving 1 lb. of potatoes for about 12 minutes until they are cooked throughout, turning over once. In the meantime, I made the butter thyme sauce by melting a stick of butter over medium heat until it browned. Then I took it off of the heat and added fresh thyme…super easy! Once the potatoes were cooked, I cut them in half and scooped out the inside. I riced the potatoes, and when they had cooled a bit, I drizzled 3 T. of beaten egg, 1/2 t. salt, 1/4 t. pepper, and 1/4 c. of flour on the mound.
I used my metal spatula to fold the ingredients together until I could knead them lightly by hand. I floured the counter a couple of times so the dough didn’t stick, and then once it was formed into a ball, I cut it into four equal sections.
I then pressed one section together with my hand a bit so that it wouldn’t fall apart as I rolled it into a log. I did this with all four segments and then cut them into 1″ sections, which I then floured lightly. If you look at the photo above, you can see flecks of pepper, letting you know this is definitely going to be a gnocchi dough with some flavor.
Then I took each floured segment and rolled them down the backside of the tines of a fork guiding them with my middle finger.
I put about 2 T. of olive oil in a saute pan and heated it on medium heat. Once the oil was hot, I placed about 10 gnocchi at a time in the pan and used tongs to flip them over once the first side had browned slightly.
When the gnocchi was finished browning, I tossed them with the brown butter thyme sauce, and served. This dish would also be great with any sauce of your choice.
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
Cook the butter in a heavy medium skillet over medium heat until it begins to brown, about 2 minutes. Remove from the heat. Add the thyme leaves. Set aside.
Pierce the potato all over with a fork. Microwave the potato until tender, turning once, about 12 minutes. 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. Mix in 3 tablespoons of the egg; discard the remaining egg. Sift the flour over the potato mixture and knead just until blended.
Divide the dough into 4 equal pieces. Roll each piece between your palms and the work surface into a 1/2-inch-diameter rope (about 20 inches long). Cut the dough into 1-inch pieces. Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough.
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.
Spoon the gnocchi and butter sauce into shallow bowls. Top with the Pecorino and serve.