Gnocchi with Thyme Butter Sauce
When they're cool enough to handle, but still warm (according to the recipe you want to work with warm potatoes) scoop them from their skins. I just used a big soup spoon to do it.
Either put them through a potato ricer, or give them a good mashing manually, followed by a fork fluffing.
Before I forget - put a big pot of water to boil. Once it comes to a boil toss in a handful of salt. I read somewhere that the water to boil pasta should be "salty as the sea." You want to be sure to put the salt in AFTER it's boiling if you don't want the lovely white spots on the bottom of your pot like I have. Oops.
Back to your potatoes - add two egg yolks, a generous pinch of salt, and 1 1/2 cups (188 g) all purpose flour.
Working with a small amount at a time, roll the dough out into long thin logs. Cut into pieces about 3/4" long, and make an indentation in each piece with your thumb.
Put them on a baking sheet that has been lined with waxed paper and/or sprinkled with flour while you work. After you've gotten them all made, place them into your pot of salted boiling water. Wait for them to float to the surface, then boil for another minute.
Isn't it PURTY? Don't you know those nice folks at All Clad sent us a bigger version of the 2 quart pan we got to test out (see my review here)for the d5 release. This one is three quarts and the same size as my original All Clad saute pan, which means I'll be able to get a lot more use from it. It totally made my day when the UPS man dropped it off the other day - it's just fantastic! I've been itching to make something slightly more interesting than the home fries I made in it yesterday. :)
Let the garlic cook for a few minutes until it and the butter starts to brown slightly. Add 1 tsp fresh thyme and give it a good stir.
I had some cooked chicken breast leftover from dinner two nights ago, so I chopped it up and tossed that in the pan as well. If you didn't eat meat though I'm sure you could just skip that step!
Go ahead and toss in your gnocchi and give it a good stir - gently! You just want them to get all nice and coated in the butter.
Finally, sprinkle on some freshly grated Parmigiano Reggiano. I probably used somewhere between 1/4 cup and a 1/2 cup here. I didn't measure - just took the Microplane and my chunk of cheese and grated until it looked good. Mix in all that cheesy goodness and you're done!
Yes, those are celery tops used as a garnish. They were the only leafy green thing I could find in the fridge besides baby bok choy. I wasn't thinking those would look very nice, so celery tops it was.
Although the recipe states that you can mash the potatoes by hand if you don't have a potato ricer, I will not be making this again until I get one. My gnocchi was LUMPY. You couldn't really tell in the finished product (unless you directly bit into a large piece) but it made the rolling out of the dough a pain.
The frozen herbs, I'm happy to report, worked just fine. I let my little 1 tsp cube defrost, then squeezed the water from it. When it came time to add it to my sauce, it was a little clump, but the butter and a quick stir with the back of my spoon and it was okay.