Brown Butter Gnocchi With Wild Mushrooms And Bread Crumbs

Description

Source: COOK COLOR - MARIA ZIZKA

Warm, golden-brown gnocchi tossed with buttery wild mushrooms and crunchy toasted bread crumbs.

Ingredients

• 6 tablespoons (¾ stick/85 g) unsalted butter
• ½ cup (40 g) coarse fresh bread crumbs
• 1 garlic clove, minced
• Fine sea salt
• 9 ounces (255 g) wild mushrooms, wiped clean and cut into bite-size pieces if large
• Freshly ground black pepper
• 1 (14-ounce/400 g) package potato gnocchi

Directions

1. In a small saucepan, cook the butter over medium heat until it turns a deep grizzly-bear brown and smells nutty, 4 to 5 minutes.
2. Transfer half the browned butter to a large skillet.
3. Add the bread crumbs, garlic, and ¼ teaspoon salt and cook over medium heat, stirring occasionally, until the bread crumbs are toasted and crunchy, 3 to 5 minutes.
4. Transfer to a bowl and set aside.
5. Place the same skillet over medium-high heat.
6. Add the remaining browned butter, then add the mushrooms and spread them into a single layer.
7. Cook, without stirring, until the mushrooms are browned on the first side, 3 minutes.
8. Sprinkle with ¼ teaspoon salt and several grinds of pepper.
9. Stir and cook until well browned all over, 5 to 7 minutes more.
10. Bring a pot of generously salted water to a boil.
11. Add the gnocchi and cook until they float to the surface.
12. Using a slotted spoon, transfer the gnocchi directly to the pan with the mushrooms.
13. Stir well and serve, with toasted bread crumbs scattered over the top.

Yield: Serves 2