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1
In a bigger bowl mix together the egg yolk, salt and Parmesan cheese.
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2
Add the ricotta and combine into the egg mixture. I used a rubber spatula for the mixing.
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3
Slowly work in the flour until combined, don't over mix. You want the dough to stay fluffy.
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4
Place a bigger spoon full of dough onto a well flowered board. Flour your hands!
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5
The dough is very moist. Try to avoid adding more flour, since this will lead to tougher gnocchi.
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6
Roll the dough into finger thick dough rolls.
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7
Cut the rolls into small pillows. Flour the cutting edge of the knife after each cut, otherwise it will also stick to the dough.
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8
Transfer the dough pillows onto a floured or parchment paper covered board.
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9
Proceed until all dough is used up.
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10
Bring a big pot of water to boil Season with salt.
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11
Add gnocchi and let cook for 2-4 minutes (until they float), stir once to prevent the gnocchi to stick to the bottom of the pot.
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12
With a kitchen spider remove the gnocchi from the boiling water and serve immediately.
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13
Prepare the browned thyme butter:
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14
Heat the butter on medium heat in a smaller pan.
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15
Stir carefully until the butter turns color. Watch out it tends to blacken easily!
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16
Once the butter is brown, remove the pan from the heat add the thyme leaves. Your sauce is ready to serve.
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17
Notes:
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18
Serve with sauce of your choice. Tomato, pesto, roasted peppers, toasted pine nuts, browned butter infused with fresh herbs or olive oil with with Parmesan. Enjoy!
