Gnocchi with Brown Butter Mushrooms and Herbs

Gnocchi is those little potato dumplings that are light as a feather and totally act as the best damn flavor carrier in the world.  I buy mine from a local Italian Deli (Claro's) to save time in the kitchen.  Fresh herbs and mushrooms in a brown butter sauce finishes them perfectly.  A quick shave of Parm gives it the final touch to take it from terrific to awesome.

I use cremini mushrooms (aka baby portabella) as they have a nuttier richer flavor than the more easily found white button mushrooms.  Easy swap with only a minor difference in flavor.

Browning butter is easy, takes a few minutes but the results are worth it....a richer nutty flavor to play off the mushrooms and accent the freshness of the herbs.Simply heat a skillet over medium heat.  Add butter and stir gently until it stops foaming.  The milk solids in the butter will turn a golden brown and then you're ready to cook.

Gnocchi with Brown Butter Mushrooms and Herbs

1 8 oz package gnocchi

1 stick unsalted butter

1 T minced garlic

salt

pepper

8 oz cremini mushrooms - sliced

1 T fresh thyme (stripped from 4-5 stems)

1 T fresh sage - chiffonaded

Parmesan cheese

Brown butter.  Add mushrooms,garlic, thyme and sage when it stops foaming.  Saute until lightly browned. Season with salt and pepper to taste,  8-10 minutes,

Bring salted water to a boil.  Cook gnocchi according to package or recipe directions.  When they are done and floating remove with a spider and add to the browned butter and mushroom mixture.  Toss to coat.  Serve with a dusting of fresh grated Parmesan cheese.

Shrimp Chowder

This is a slightly richer tastier Shrimp Chowder than I had posted before...richer in that I add just a tidge of heavy cream the end for that smooth creamy mouth feel.  

At my house we like a  little heat so I use a full 1/4 teaspoon cayenne pepper, if you aren't a fan of the heat dial it back to taste.  But a little really plays nice with the inherent sweetness of the shrimp.  

Which gets me to my next point...Shrimp.  I splurge for the jumbo 21-25/lb as they are that much sweeter and more tender than the smaller variety.  Do make sure you buy the whole shrimp not the already peeled and deveined variety.  You need the shells and end bits for making the hearty stock.  And in terms of stock...use the whole vegetable leaves, skins and all for maximum flavor.

Unusual for me I opt for Russet in this recipe.  They absorb flavor nicely but more importantly hold their shape not dissolve into the stock as they cook until tender to the bite.  Important reason to use...they are there for shape and texture not to make a pot of mashed potato soup.

Shrimp Chowder

Stock

• Shells and end bits from 2 lbs large Shrimp
• 6 c water
• 1/2 t salt
• 1 T Old Bay Seasoning
• 1 celery stalk - leaves included
• 1 half onion...skin included
• 1 large carrot

Chowder

• 2 lbs peeled and deveined shrimp
• 1/2 onion - minced
• 4 cloves garlic - minced
• 2 cups small diced potatoes
• 3 strips bacon
• 2 T butter
• 2 T flour
• 1/8-1/4 cayenne pepper
• 1/2 t fresh ground black pepper
• salt to taste
• 2 T parsley
• 1/2 c heavy cream
• 6 cups shrimp stock

Clean and devein your shrimp.  Place clean shrimp in colander and refrigerate until needed.  

Place shells with tail and heads into a large pan with 6c water.  Add salt and Old Bay Seasoning.  Add vegetables cut to fit into pan.  Bring to boil then reduce heat to simmer and simmer covered for 10 minutes.  Remove from heat and let steep 15 minutes.  Pour stock through a fine meshed strainer and discard the solids.  Yield about 6 cups stock.

In large soup pan fry up bacon until crisp.  Reserve the fat.  Add pepper, butter, onion and garlic and sweat over moderate heat until translucent.  Add flour and stir until dissolved.  Add potatoes.  Add stock slowly and stir until smooth and begins to thicken.  Bring to boil then reduce to simmer. Simmer covered 20 minutes until the potatoes are soft.  Test for salt and add as needed.

Add Parsley and shrimp.  Stir and cook 5 minutes over low heat stirring occasionally.  Remove from heat and stir in cream until dissolved.   Do not add cream while on the flame as the cream could curdle if overheated.

Serve the Shrimp Chowder hot with a crusty loaf of bread and a nice wine that can stand up to the rich and spicy shrimp!