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Fresh Gnocchi & Maitake Mushrooms Fill 1 Created with Sketch.

with Corn, Thyme & Browned Butter

  • icon_cook Created with Sketch.
    Cook Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 500 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

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
tried-and-true
kitchen tools
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. 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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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.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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. 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: