I'm not a huge fan of mushrooms. Something about the texture, I think. So when I saw this was my only real choice for my Blue Apron delivery, I was a little disappointed. But, I'm open to trying new things every so often, so I gave it a shot. I fooled myself by chopping up the mushrooms much smaller than the recipe called for, so the texture really wasn't an issue. The bits of mushroom just stuck to the gnocchi and did a great job of flavoring the sauce.
And the browned butter! You have no idea how many times I've unsuccessfully attempted to make a browned butter sauce. It always ends up either burning or being this mess of butter that I then don't know what to do with. It all came together well in this recipe, and it's definitely something I'll try again if I can get my hands on some Maitake mushrooms.
Gnocchi in Mushroom Browned Butter Sauce
Originally found at Blue Apron
10 Ounces Fresh Gnocchi
3½ Ounces Maitake Mushrooms
2 Tablespoons Butter
1 Shallot
1 Ear Of Corn
1 Bunch Thyme
⅓ Cup Grated Parmesan Cheese
Olive oil
Cut the corn kernels off the cob, strip the thyme leaves from the stems and discard the stems, and finely mince the shallot and mushrooms. Set a medium pot of salted water to boil. Heat 2 tsp olive oil over medium-high heat. Add mushrooms and cook, stirring occasionally, for 3-4 minutes, until browned and softened. Reduce heat to medium and add butter to pan. Stir to melt and allow the butter to foam. Continue cooking 2-3 minutes, stirring and swirling the pan occasionally to prevent the butter from burning. When butter becomes brown and slightly nutty in fragrance, add shallot, corn, and all but a pinch of thyme. Meanwhile, add gnocchi to boiling water and cook until gnocchi begins to float, 3-4 minutes. Remove from water and set aside, reserving 1/2 cup of cooking liquid. Cook corn mixture 3-4 minutes, until softened, then add gnocchi and 1/4 cup cooking water. Stir to coat the gnocchi and allow sauce to thicken slightly.
Sprinkle with Parmesan cheese just before serving and garnish with any remaining thyme.
My Notes:
This was so delicious, I ate the whole dish. Two servings. But it was worth it. The corn adds a delightful sweetness to the savory taste of the butter and mushroom, and the whole sauce just coats the gnocchi so well. I'm glad I've finally found a sauce to serve with my gnocchi that is not pesto or tomato based. Woot woot!
