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1
To make the gnocchi, pierce the potatoes all over with a fork.
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2
Microwave the potatoes on High until tender, turning once, about 12 minutes.
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3
(You can also bake the potatoes at 375F for 50 minutes, or until tender.)
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4
While the potatoes are still warm, cut them in half and scoop the flesh into a large bowl.
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5
Discard the skin.
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6
Using a fork, mash the potato well.
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7
Stir in the egg, salt, and pepper.
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8
Sift the flour over the potato mixture and stir just until blended.
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9
Scoop out a large spoonful of gnocchi dough.
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10
Roll each scoop on the work surface into about a 1/2-inch-diameter rope.
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11
Cut the dough into 1-inch pieces.
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12
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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13
Set the formed gnocchi on a baking sheet while you form the rest of the dough.
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14
To make the thyme butter, melt the butter with the thyme leaves in a medium, heavy skillet over medium heat until the butter is melted, about 2 minutes.
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15
Working in two batches, cook the gnocchi in a large pot of boiling salted water until they have all risen to the surface, about 3 minutes.
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16
Scoop the gnocchi into a colander with a slotted spoon while you cook the second batch.
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17
Reheat the thyme butter sauce over low heat.
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18
Transfer the cooked gnocchi to the skillet with the hot thyme butter and toss to coat.
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19
Sprinkle with salt and freshly ground black pepper and toss again.
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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.
