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
8 oz cremini mushrooms - sliced
1 T fresh thyme (stripped from 4-5 stems)
1 T fresh sage - chiffonaded
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.