Giada De Laurentiis' Gnocchi with Butter-Thyme Sauce | Giada at Home

Never made gnocchi from scratch before? Cook along with Giada! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/2EkW6jq Be Giada De Laurentiis' guest as she puts together meals to entertain friends and family. Whether it's a festive bash or intimate meal, in her own kitchen or at the beach, it's a day of memorable food and fun with Giada at Home. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! The New Gnocchi with Butter Thyme Sauce RECIPE COURTESY OF GIADA DE LAURENTIIS Level: Intermediate Total: 1 hr 10 min (includes cooling time) Active: 50 min Yield: 4 servings Ingredients 1 1/2 pounds russet potatoes (about 2 medium potatoes) 1 cup all-purpose flour, plus more for dusting 1/2 teaspoon kosher salt, plus more for seasoning pasta water 1/4 teaspoon freshly ground black pepper 1 large egg, beaten 1/2 cup (1 stick) unsalted butter 1 tablespoon fresh thyme leaves 1/4 cup shaved Pecorino-Romano or Parmesan Directions Pierce the potatoes all over with a fork. Microwave the potatoes, turning once, until tender, about 12 minutes. Cut the hot potatoes in half and score the flesh to allow the steam to escape. Let the potatoes cool until cool enough to handle, then scoop the flesh into a ricer (see Cook's Note) and rice into a medium bowl. Spread evenly in the bowl to continue to allow the steam to escape. Discard the skins. Add the flour, salt and pepper and gently toss to combine. Form a well and add the egg. Starting in the center, mix well with your hand to combine. Place the dough on a clean counter dusted with flour. Knead the dough just until blended, 4 or 5 times. Divide the dough into 4 equal pieces. Roll each piece with your palms on the work surface into a 1/2-inch-diameter rope (about 20 inches long). Cut the rope into 1-inch pieces. Roll each piece over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough. Place on a well-floured surface. Continue with the remaining dough, dusting the gnocchi with additional flour as you go. Cook the butter in a medium skillet over medium heat until it begins to brown, about 4 minutes. Remove from the heat. Add the thyme leaves. Set aside. Bring a large pot of water to a boil. Season generously with salt. Add the gnocchi to the boiling water and stir with a wooden spoon to prevent sticking. Cook until the gnocchi rise to the surface, about 1 minute. Continue cooking until the gnocchi are tender, 2 to 3 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. Cook’s Note If you do not have a potato ricer, a food mill, potato masher or the back of a fork will work as well. Simply fluff the mashed potatoes before adding the flour to help prevent dense and gummy gnocchi. https://www.instagram.com/giadadelaurentiis https://www.facebook.com/giada/ https://twitter.com/GDeLaurentiis Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #GiadaDeLaurentiis #GiadaAtHome #FoodNetwork #GnocchiwithButterThymeSauce Giada De Laurentiis' Gnocchi with Butter-Thyme Sauce | Giada at Home | Food Network https://youtu.be/1bi5Ao7r53E