Parisian Gnocchi with Brown Butter Thyme Sauce

Finely grate 2 ounces Parmigiano Reggiano cheese (about 1 packed cup).

Strip the leaves off 1 small bunch fresh thyme until you have 2 tablespoons.

Cut 1 1/4 sticks (10 tablespoons) of the unsalted butter into a few pieces and place in a medium saucepan. Add 1 1/2 cups water and 1 teaspoon kosher salt and bring to a rolling boil over medium-high heat, stirring to melt the butter.

Remove the pan from heat. Add 1 1/2 cups all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture comes together and resembles mashed potatoes.

Return the pan to medium-low heat and stir continuously until the dough smells nutty, glistens, and is thick enough to hold a spoon upright, 3 to 5 minutes. A film of starch on the bottom of the pan is normal.

Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment. (Alternatively, use an electric hand mixer or beat by hand with a stiff spatula.) Beat the dough on medium-low speed until it stops steaming and is just warm to the touch, about 1 minute.

While beating continuously on medium-low speed, add 6 large eggs one at a time: Wait for each egg to be absorbed and for the dough to become smooth before adding the next. Scrape down the sides of the bowl if needed between additions. The dough should come together in a very smooth, creamy batter.

Add 1 tablespoon Dijon mustard and 3/4 of the grated Parmesan cheese (3/4 packed cup) and beat until combined. Transfer the mixture to a pastry bag or gallon-sized zip-top bag, loosely seal, and let rest for about 10 minutes. Meanwhile, bring a large pot of salted water to a boil over medium-high heat. Line a rimmed baking sheet with paper towels or a clean kitchen towel.

Snip 1/2 inch off one bottom corner of the bag. Holding the bag over the boiling water, squeeze the mixture out of the bag, cutting it off with a kitchen shears into 1-inch pieces and letting them fall directly into the boiling water. Cook until the gnocchi float to the top, about 2 minutes. As they float, transfer them with a slotted spoon to the prepared baking sheet and repeat with remaining dough. (It’s useful to have a helper here, if possible, to scoop out the floating gnocchi while you are cutting the dough into the water since they’ll start to float up in batches while you’re still working on adding the uncooked gnocchi to the pot.)

Melt the remaining 6 tablespoons unsalted butter in a large high-sided sauté pan over medium heat. Add the gnocchi in an even layer, sprinkle with the thyme leaves, and let the gnocchi cook undisturbed until browned on the bottom, about 5 minutes. Gently flip and cook to brown on the other side, 3 to 5 minutes more, swirling the pan occasionally so that the butter browns evenly. Toss to coat the gnocchi in the brown butter. Transfer to individual bowls and serve garnished with the remaining Parmesan cheese.