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.