This entree features gnocchi (Italian potato dumplings) tossed with farm-fresh sage sausage, asparagus and red pepper. Thyme Craft Kitchen in Peru emphasizes regionally-procured ingredients, so much so that certain ingredients are meant to stand out. It is an approach distinct from Indian, Cajun and Creole cuisines, in which ingredients are fused to create a distinctive sum.
Most of Thyme’s menu items bear a capsule description of where the meat or produce was procured. Wyanet Locker appears with meat dishes, for example, while vegetable-heavy dishes are linked to farms in Leesburg, Indiana and Fairbury and Atlanta, both in Illinois. Notably, a kitchen helper popped outside to snip fresh herbs from a planter at the edge of the patio.
Ingredients matter here, though the emphasis on freshness does not dictate a meat-and-potatoes menu, by any means. I ordered an Italian dish while my dinner companion went Mediterranean and ordered a more exotic “shakshouka,” an Israeli dish of eggs, tomato, goat cheese and vegetables.