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Butter Thyme Gnocchi

Pillowy gnocchi in brown butter with maitakes, sweet corn, and chard.

Serves 2Prep 15 minCook 20 minDifficulty mediumCuisine Italian

vegetarianmain

−Servings: 2+

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Ingredients

• ¾ lbGnocchi
• 4 ozMaitake Mushrooms
• 1 bunchSwiss Chard
• 1ear of Corn
• 1 bunchThyme
• Knick Knacks
• 2 tbspButter
• 1Shallot
• ½ cupGrated Parmesan Cheese

Instructions

1. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Tear the mushrooms into bite-sized pieces. Peel and thinly slice the shallot. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Separate the chard leaves and stems; roughly chop the leaves and thinly slice the stems, keeping them separate. Pick the thyme leaves off the stems; discard the stems and roughly chop the leaves.
2. 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, 2 to 4 minutes, or until browned and softened. Season with salt and pepper.
3. Reduce the heat to medium and add the butter to the pan. Cook, stirring occasionally and swirling the pan, 2 to 3 minutes, or until the butter is deep golden brown and nutty fragrant. *(Be careful not to overcook, as the butter can burn easily.)*
4. Add the shallot to the pan and cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the corn, chard stems, and all but a pinch of the thyme; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the chard leaves and cook, stirring occasionally, 2 to 3 minutes, or until wilted.
5. While the vegetables cook, add the gnocchi to the pot of boiling water and cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Reserving ½ cup of the gnocchi cooking water, drain thoroughly.
6. Add the cooked gnocchi and half the reserved gnocchi cooking water to the pan. Cook, stirring vigorously 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 cheese and remaining thyme. Enjoy!