Potato Gnocchi with Lemon-Thyme Sauce

Ingredients

• 20 ounce baking potatoes 
• 0.3 teaspoon pepper black freshly ground
• 4 teaspoons butter 
• 2.5 ounces flour all-purpose ()
• 2 teaspoons thyme leaves fresh chopped
• 1 Dash kosher salt 
• 1.8 teaspoons kosher salt divided
• 2 teaspoons juice of lemon fresh
• 1 tablespoon lemon rind grated
• 4 teaspoons olive oil extra-virgin
• 2 tablespoons parmigiano-reggiano cheese fresh shaved
• 0.5 cup shallots finely chopped
• 1 gallon water 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• measuring cup
• slotted spoon
• dutch oven
• colander
• potato ricer

Directions

1. Preheat oven to 40
2. Pierce potatoes with a fork; bake at 400 for 1 hour or until tender. Cool slightly. Peel potatoes; discard peels. Press cooked potatoes through a potato ricer into a large bowl. Weigh or lightly spoon flour into a dry measuring cup and spoon; level with a knife.
3. Combine potatoes, flour, and 3/4 teaspoon salt. Stir well to form a dough.
4. Turn dough out onto a lightly floured surface. Knead until smooth. Divide dough into 4 equal portions, shaping each portion into a 20-inch-long rope.
5. Cut each rope into 20 (1-inch) pieces; roll each piece into a ball. Working with 1 dough piece at a time (cover remaining dough to prevent drying), using your thumb, roll dough piece down the tines of a lightly floured fork (gnocchi will have ridges on 1 side and an indentation on the other).
6. Place gnocchi on a baking sheet coated with cooking spray. Cover and set aside.
7. Bring 1 gallon water and 1 teaspoon salt to boil in a large Dutch oven.
8. Add half of gnocchi to boiling water; cook gnocchi for 1 1/2 minutes or until done (gnocchi will rise to the surface).
9. Remove gnocchi with a slotted spoon, and place in a colander to drain. Repeat procedure with remaining gnocchi.
10. Heat butter and olive oil in a medium skillet over medium heat.
11. Add shallots to pan; cook for 10 minutes or until tender, stirring occasionally (do not brown). Stir in lemon rind, thyme, juice, and dash of salt.
12. Combine butter mixture, gnocchi, cheese, and pepper in a large bowl; toss gently to coat.