Fresh Gnocchi & Maitake Mushrooms with Corn, Thyme & Browned Butter

Fresh Gnocchi & Maitake Mushrooms

with Corn, Thyme & Browned Butter

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

In this dish, you’ll be making an incredibly delicious sauce by browning butter. Browning butter is a simple process with amazing results. It consists of toasting the butter to release its deep, nutty flavor. Dark brown flecks appear as the butter foams and becomes fragrant in the pan. Once this happens, the butter is ready. (Be careful not to overcook it! Adding the shallot and corn will stop the browning process.) You’ll finish the gnocchi in the sauce of browned butter, delicate maitake mushrooms, corn and savory thyme—coating the dumplings’ tender surface.

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  • Nutrition
    PER SERVING
  • Calories
    500 Cals (est.)
fresh
ingredients
Fresh Gnocchi & Maitake Mushrooms with Corn, Thyme & Browned Butter
Title
  • 10 oz Fresh Gnocchi
  • 3½ oz Maitake Mushrooms
  • 1 ear Of Corn
  • 1 bunch Thyme
  • 2 Tbsps Butter
  • 1 Shallot
  • ⅓ cup Grated Parmesan Cheese
time-saving
tips & techniques
How To: Cut Corn Kernels off the Cob
Shallot
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Using your hands, break the mushrooms into bite-sized pieces. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Pick the thyme leaves off the stems; discard the stems and roughly chop the leaves. Peel and thinly slice the shallot.

Cook the mushrooms:
2 Cook 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, 3 to 4 minutes, or until browned and softened.

Add & brown the butter:
3 Add & brown the butter:

Reduce the heat to medium and add the butter to the pan of mushrooms. Cook, stirring occasionally, 15 to 30 seconds, or until the butter foams. Once the foam subsides, continue cooking, 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 shallot, corn & thyme:
4 Add the shallot, corn & thyme:

Add the shallot to the pan of mushrooms and browned butter. Cook, stirring occasionally, 30 seconds to 1 minute, or until softened and fragrant. Add the corn and all but a pinch of the thyme; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened.

Cook & add the gnocchi:
5 Cook & add the gnocchi:

While the corn and thyme cook, add the gnocchi to the pot of boiling water. Cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Reserve ½ cup of the gnocchi cooking water. Using a slotted spoon or strainer, transfer the cooked gnocchi to the pan of vegetables and browned butter.

Finish & plate your dish:
6 Finish & plate your dish:

Add all but a pinch of the Parmesan cheese and ¼ cup of the reserved gnocchi cooking water to the pan. Cook, stirring frequently 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 remaining Parmesan cheese and thyme. Enjoy!

Tips from Home Chefs

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Fresh Gnocchi & Maitake Mushrooms

Prepare the ingredients:
How To: Cut Corn Kernels off the Cob
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Using your hands, break the mushrooms into bite-sized pieces. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Pick the thyme leaves off the stems; discard the stems and roughly chop the leaves. Peel and thinly slice the shallot.

2 Cook 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, 3 to 4 minutes, or until browned and softened.

Cook the mushrooms:
Add & brown the butter:
3 Add & brown the butter:

Reduce the heat to medium and add the butter to the pan of mushrooms. Cook, stirring occasionally, 15 to 30 seconds, or until the butter foams. Once the foam subsides, continue cooking, 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 shallot, corn & thyme:

Add the shallot to the pan of mushrooms and browned butter. Cook, stirring occasionally, 30 seconds to 1 minute, or until softened and fragrant. Add the corn and all but a pinch of the thyme; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened.

Add the shallot, corn & thyme:
Cook & add the gnocchi:
5 Cook & add the gnocchi:

While the corn and thyme cook, add the gnocchi to the pot of boiling water. Cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Reserve ½ cup of the gnocchi cooking water. Using a slotted spoon or strainer, transfer the cooked gnocchi to the pan of vegetables and browned butter.

6 Finish & plate your dish:

Add all but a pinch of the Parmesan cheese and ¼ cup of the reserved gnocchi cooking water to the pan. Cook, stirring frequently 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 remaining Parmesan cheese and thyme. Enjoy!

Finish & plate your dish:
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