Gnocchi with Thyme Vinaigrette

Gnocchi is one of my favorite foods. Hmmm….it seems like I say that a lot….but this time I really mean it! :)The texture of the gnocchi is why I love it so much….it’s like biting into a nice, soft, thick pasta dough. Mmm. I’ve been meaning to make homemade gnocchi for ages, and I finally got around to it this weekend per B’s suggestion. I decided to pair the gnocchi with a light olive oil thyme sauce, which turned out really well. In restaurants, I’ve only had gnocchi with heavy tomato sauces, cream sauces, etc., which are always wonderful, but I really enjoyed the olive oil sauce here. It was nice and simple and let you really taste the flavor of the gnocchi, too. With a little Parmesan cheese on top, these were really hearty and satistfying.

Gnocchi with Thyme Viniagrette
Source for Gnocchi: Adapted from Michael Chiarello
Source for Viniagrette: Vegan Yum Yum

The recipe I used for gnocchi was really long and complicated. I simplified it quite a bit and didn’t bother shaping the gnocchi into their exactly proper shape. I also sauteed the gnocchi after cooking them to add some color and crispness, which I highly recommend. Here is the less-complicated version of the recipe as I used it.

1 lb russet potatoes (I used one large baking potato)
3 large egg yolks
1/2 cup freshly grated Parmesan
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup all purpose flour, plus more for dusting

1. Heat the oven to 425 degrees and bake the potatoes for 45 minutes to 1 hour.

2. Let the potatoes cool enough to handle. Cut the potatoes in half and remove the skin. Placing each potato piece cut-side down on a cutting board, scrap a fork from the top of the potato to the bottom, shredding the potatoes.

3. Place the potatoes in a bowl, making a well in the middle. Add the egg yolks, Parmesan, nutmeg, salt, and pepper. Mix together gently.

4. Pour 1/2 cup of the flour over the potato mixture. Using your fingers, mix the flour into the potato mixture. Sprinkle on more flour little by little, mixing until the dough holds together.

5. Divide the dough into four pieces, and dust your work surface with flour.  Roll each piece of dough into a rope approximately 1/2 inch in diameter, using flour for dusting as needed. Cut the rope into one inch pieces. Here, you can see the original recipe for shaping the gnocchi, if desired. I just left them as they were at this point.

6. Place the gnocchi on a flour-dusted cookie sheet and let rest in front of a fan (I just opened the nearby window) for 1/2 hour, flipping after fifteen minutes.

7. Bring a pot of salted water to a boil. Add the gnocchi and remove when they have floated to the top, approximately 2 minutes later.

8. Heat a drizzle of extra virgin olive oil in a pan, and add the cooked gnocchi. Saute until browned. Serve the gnocchi with olive oil thyme vinaigrette (recipe follows).

Thyme Vinaigrette

2 tablespoons fresh thyme
A pinch of salt
4 tablespoons extra virgin olive oil
1 teaspoon white wine vinegar

1. Combine all ingredients and serve over gnocchi.