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1
Cook the butter in a heavy medium skillet over medium heat until it begins to brown, about 2 minutes.
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2
Remove from the heat.
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3
Add the thyme leaves.
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4
Set aside.
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5
Pierce the potato all over with a fork.
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6
Microwave the potato until tender, turning once, about 12 minutes.
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7
Cut the potato in half and scoop the flesh into a large bowl; discard the skin.
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8
Using a fork, mash the potato well.
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9
Mash in the salt and pepper.
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10
Mix in 3 tablespoons of the egg; discard the remaining egg.
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11
Sift the flour over the potato mixture and knead just until blended.
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12
Divide the dough into 4 equal pieces.
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13
Roll each piece between your palms and the work surface into a 1/2-inch-diameter rope (about 20 inches long).
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14
Cut the dough into 1-inch pieces.
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15
Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough.
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16
Cook the gnocchi in a large pot of boiling salted water until the gnocchi rise to the surface, about 1 minute.
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17
Continue cooking until the gnocchi are tender, about 4 minutes longer.
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18
Using a slotted spoon, transfer the gnocchi to the hot thyme-butter in the skillet.
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19
Toss to coat.
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20
Spoon the gnocchi and butter sauce into shallow bowls.
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21
Top with the Pecorino and serve.
