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Brown Butter & Thyme Gnocchi
with Maitake Mushrooms, Corn & Swiss Chard
35 MIN
2 Servings
From the Test Kitchen
Chefs, this rustic gnocchi dish is the perfect way to usher in the first flavors of autumn. At its base is browned butter—simply butter that’s heated until it develops a deep, nutty fragrance and complex flavor. We’re using that butter to sauté woodsy maitake mushrooms, earthy chard and sweet corn, which gives the dish a sunny lift and refreshing pops of juiciness.
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NutritionPER SERVING
-
Calories650 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Tear the mushrooms into bite-sized pieces. Peel and thinly slice the shallot. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Separate the chard leaves and stems; roughly chop the leaves and thinly slice the stems, keeping them separate. Pick the thyme leaves off the stems; discard the stems and roughly chop the leaves.
2
Brown the mushrooms:
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 2 to 4 minutes, or until browned and softened. Season with salt and pepper.
3
Brown the butter:
Reduce the heat to medium and add the butter to the pan. Cook, stirring occasionally and swirling the pan, 2 to 3 minutes, or until the butter is deep golden brown and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.)
4
Add the vegetables:
Add the shallot to the pan and cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the corn, chard stems and all but a pinch of the thyme; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the chard leaves and cook, stirring occasionally, 2 to 3 minutes, or until wilted.
5
Cook the gnocchi:
While the vegetables cook, add the gnocchi to the pot of boiling water and cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Reserving ½ cup of the gnocchi cooking water, drain thoroughly.
6
Finish & plate your dish:
Add the cooked gnocchi and half the reserved gnocchi cooking water to the pan. Cook, stirring vigorously to coat the gnocchi, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining gnocchi cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste. Divide the finished gnocchi between 2 dishes. Garnish with the cheese and remaining thyme. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Tear the mushrooms into bite-sized pieces. Peel and thinly slice the shallot. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Separate the chard leaves and stems; roughly chop the leaves and thinly slice the stems, keeping them separate. Pick the thyme leaves off the stems; discard the stems and roughly chop the leaves.
2
Brown the mushrooms:
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 2 to 4 minutes, or until browned and softened. Season with salt and pepper.
3
Brown the butter:
Reduce the heat to medium and add the butter to the pan. Cook, stirring occasionally and swirling the pan, 2 to 3 minutes, or until the butter is deep golden brown and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.)
4
Add the vegetables:
Add the shallot to the pan and cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the corn, chard stems and all but a pinch of the thyme; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the chard leaves and cook, stirring occasionally, 2 to 3 minutes, or until wilted.
5
Cook the gnocchi:
While the vegetables cook, add the gnocchi to the pot of boiling water and cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Reserving ½ cup of the gnocchi cooking water, drain thoroughly.
6
Finish & plate your dish:
Add the cooked gnocchi and half the reserved gnocchi cooking water to the pan. Cook, stirring vigorously to coat the gnocchi, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining gnocchi cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste. Divide the finished gnocchi between 2 dishes. Garnish with the cheese and remaining thyme. Enjoy!
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