Sunday, 20 March 2011

Gnocchi with Thyme Butter Sauce

Gnocchi fall in the area between pasta and dumpling. They are soft and pillowy and carry flavour wonderfully via the little striations on their sides. They can be a labour of love, but fresh gnocchi is a delight.

And they seemed like the perfect dish for this, the second to last week of cooking up Giada at I Heart Cooking Clubs.

Congratulations to Jamie Oliver, who won our fan favourite poll - we will start cooking him up on March 28. Can't wait! He has a great range and tons of recipes available in his books and online.

In the meantime.. let's get back to that gnocchi! Gnocchi loves butter, and  this butter is steeped with thyme leaves - delicious! I paired it with roast chicken and a fresh salad with balsamic dressing. And a nice bottle of rich white, of course. Buon Appetito!

I have a little wooden gnocchi board, makes great stria!
Gnocchi with Butter Thyme Sauce
Recipe courtesy Giada De Laurentiis, FoodNetwork.com

Serves:
    4 to 6 servings

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

Directions

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.

IHCC