Gnocchi in Butter Thyme Sauce

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I don’t remember a lot about this dish other than I loved the flavor but hated the gnocchi (Gaylord and I had not yet perfected making gnocchi when we tried out this sauce).


  • Potato Gnocchi
  • 1/2 c. butter
  • 1 T. fresh thyme leaves
  • salt and pepper, to taste
  • 1/4 c. shaved Pecorino Romano cheese


  1. 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.
  2. 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.
  3. Spoon the gnocchi and butter sauce into shallow bowls. Top with the cheese and serve.

Recipe rating:

Once you’ve mastered making gnocchi you can boil it up and toss it in your favorite sauce (like the one listed above). Or fry it up in a pan with some butter to get a crispy, brown coating.

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