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Brown Butter & Thyme Gnocchi Fill 1 Created with Sketch.

with Maitake Mushrooms, Corn & Swiss Chard

  • icon_cook Created with Sketch.
    Cook Time
    15-25 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 650 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

fresh
ingredients
tried-and-true
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time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
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.

Brown the mushrooms:
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.

Brown the butter:
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.)

Add the vegetables:
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.

Cook the gnocchi:
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.

Finish & plate your dish:
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!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

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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.

Brown the mushrooms:
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.

Add the vegetables:
Cook the gnocchi:
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!

Finish & plate your dish: