Gnocchi with Thyme Butter


Gnocchi has been one of those things on my list I’ve always wanted to make. The only thing standing in my way was the fact that I didn’t have a potato ricer, nor did I want to buy one just to make gnocchi. But wait, you don't actually need a potato ricer to make gnocchi? That was all I needed to know. And does anyone have a problem with some brown butter? I didn't think so.


Now, let's be honest. If I had served this to someone’s Italian grandmother, they might not be impressed.  I can see where the ricer might be useful, especially to ensure a smooth consistency, but slather them in brown butter (just be sure to add some salt – it was the only thing that seemed to be lacking.) or fresh basil pesto, and you're set. Besides, for my first attempt at gnocchi, it was pretty successful and can only get better from here.


Gnocchi with a grater

Recipe courtesy Smitten Kitchen

Adapted from

2 pounds Russet potatoes

1 1/2 cups flour

1 teaspoon salt

1 large egg, lightly beaten


Preheat your oven to 400°. Prick the potatoes all over with a fork, and bake them on a baking sheet for 45 minutes to one hour, or until they are fork-tender. For best results, turn the potatoes over halfway through the baking time. Let the potatoes cool slightly.

Peel the potatoes, and then pass them through a potato ricer, food mill or grate them over the large holes of a box grater into a large bowl. Add the lightly beaten egg and the salt to the potatoes and mix well with a wooden spoon.

Add the flour to the potatoes a little at a time, using only as much as you need so that the dough will not stick to your hands. When the flour has been incorporated, bring the dough together with your fingertips.

Dump the dough and any remaining floury bits onto a slightly floured surface. Knead the dough as you would bread dough. Press down and away with the heel of your hand, fold the dough over, make a quarter turn, and repeat the process. Knead for about three or four minutes.

Form the dough into a ball and then divide it into 6 smaller balls. On a lightly floured surface, roll out one of the six pieces using your fingertips into a long rope about 3/4 inch thick. Cut the dough into 1 inch pieces.

You can cook the gnocchi as it is now, but traditional gnocchi has ridges. To create the ridges, press each piece of dough against the tines of a fork. With your finger, gently roll the pressed dough back off the fork. This takes a little practice. If you find the dough sticking to the fork, dip the fork in flour before you press the dough against it.

Place the gnocchi in a single layer on a lightly floured or parchment-lined dish. If you’d like to freeze them for later use, do so on this tray and once they are frozen, drop them into a freezer bag. This ensures that you won’t have one enormous gnocchi mass when you are ready to cook them.

To cook the gnocchi, place them into a pot of boiling and well-salted water. After a few minutes the gnocchi will float to the top. Continue to cook for one minute then remove and set aside.