by Heather Schmitt-Gonzalez / Sunday, March 20, 2011
Gnocchi bathed in Brown Butter and Thyme
1 Tbs. fresh thyme leaves
1 (1 lb.) russet potato
½ tsp. sea salt
¼ tsp. finely ground black pepper
1 large egg, beaten
¼ c. all-purpose flour (+ more as "kneaded")
Parmesan, freshly grated
Sharing this post with:
~ IHCC where our theme this week is Spuds! (One week left to cook with Giada, then we welcome Jamie Oliver. Yay!)
~Claire at Chez Cayenne who is hosting PPN this week.
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.