Maybe you’re throwing a fancy dinner party. Maybe you want to impress your bf so he buys you that super cute Dior bag. Regardless of the reason, there can sometimes be an excuse to eat carbs – and, in this case, fancy ones.
If you’re an Italian or foodie betch, you know wtf gnocchi is. If you don’t, it’s a little dumpling (totes looks like a pillow) usually made from potato dough.
They’re not hard, but they are time consuming. Making these will give you an excuse to look culinary chic AND zone out while cooking. This recipe comes adapted from that betch, Giada.
- ½ cup unsalted butter
- 1 tbsp fresh thyme leaves
- 1 (1-pound) russet potato
- ½ tsp salt
- A pinch of freshly ground black pepper
- 1 large egg, beaten
- ¼ cup all-purpose flour
- ¼ cup shaved Pecorino Romano (it’s a cheese, betch)
Cook the butter in a heavy medium skillet over medium heat until it starts to brown – then remove from the heat and add the thyme leaves. Set aside – this is your motherfuckin’ sauce.
Pierce the potato all over with a fork, then stick in the microwave for about 12 minutes or until tender – turning once. Cut the potato in half avoiding burning yourself. Scoop the flesh into a large bowl and throw out the skin. Using a fork, mash the potato well – then add in the salt and pepper. Mix in 3 tbsps of the egg and discard the rest (or save for a rainy day project, DIYers!). Sift the flour over the potato mixture and knead the whole thing with your hands until it’s well-blended.
Now the fun-ish part. Divide the dough into four equal pieces. Roll each piece between your palms and the work surface into a 1/2-inch diameter rope (I recommend lightly flouring the surface). Cut the dough into 1-inch pieces, then form little grooves in the dough by rolling each piece over the pointy part of a fork.
Cook the gnocchi in a large pot of boiling salted water until the gnocchi rises to the surface – about 1 minute. Continue cooking until the gnocchi are tender – which should take about 4 more fucking minutes. Using a slotted spoon, transfer the gnocchi to the hot thyme-butter in the skillet. Toss to coat.