Ack! All you bloggers out there – ever make a dish and somehow forget about it in your stack of “to post” items? I have no idea how I forgot this one as it’s one of my all-time favorite dishes, but I found it yesterday in my blog photos folder.
And once again…a post from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table. My favorite cookbook evah.
This recipe is typical Goin fashion – a bit overachiever (shocking, I know). First, she wants you to make your own gnocchi. And yeah, making your own gnocchi is HIGHLY recommended. But sometimes on a weeknight, it’s just not going to happen. These are times when I cheat and call in reinforcements. She also wants you to shuck your own corn. Again, I cheat here too. Ok, AND she wants you to use Chanterelle mushrooms. I think they are kinda pricey so I cheat and use Portabellas. But first…
What are gnocchi?
Gnocchi are Italian dumplings – little pillows of light dough – served in a manner similar to pasta. They are traditionally made with potatoes, but can also be formed from ricotta cheese, semolina, squash, um…I’m sure there are probably other options I don’t even know about. Purists like the potato variety, but I’m a convert to the ricotta kind because:
1. They are way WAY easier to make and
2. I think they are lighter. And that’s really the goal – to make them light.
But we aren’t going to talk about making them here. That’s for another day.
So, ok. Back to the recipe. This is a dish that is rustic, yet impressive enough for a casual dinner party. And the sage thrown in towards the end makes your house smell just lovely. And you can be a lazy butt like me and make them with fresh/frozen gnocchi purchased at the store. Which just makes things easier during the week.
Gnocchi with Chanterelles, Sweet Corn and Sage Brown Butter
Adapted from Sunday Suppers at Lucques
1 1/2 cups fresh breadcrumbs (I like Panko)
1/4 cup extra virgin olive oil
7 T unsalted butter
3/4 pound chanterelles, cleaned (I use portabellas cause I am cheap)
1 T thyme leaves
1 T sliced sage leaves
3 cups fresh corn kernels (from about 4 ears – or do like I do and use a can of corn)
2/3 cup diced shallots
1 lb fresh gnocchi (I used dried -either way, cook thoroughly and set aside)
1/2 cup chopped flat-leaf parsley
kosher salt and freshly ground black pepper
First – toast the breadcrumbs:
1. Preheat oven to 375F.
2. Toss breadcrumbs with 2 tablespoons olive oil.
3. Spread them on a baking sheet, and toast 8 to 10 minutes, stirring once or twice, until golden brown. Set aside.
4. If the mushrooms are big, tear them into bite-size pieces (or chop).
5. Heat a large saute pan over high heat for 2 minutes.
6.Add the remaining 2 tablespoons olive oil, and heat another minute.
7. Swirl in 1 tablespoon butter, and when it foams, add the mushrooms, half the thyme, 1/2 teaspoon salt, and a healthy pinch of pepper.
8. Saute the mushrooms about 5 minutes, stirring occasionally, until they’re tender and a little crispy. Don’t be tempted to move them around in the pan too much in the beginning: let them sear a little before stirring. Transfer the cooked mushrooms to a platter.
9. Return the pan to the stove, and heat on high for 1 minute.
10. Add the remaining 6 tablespoons butter to the pan, and cook a minute or two, until the butter starts to brown.
11. Add the sage, let it sizzle, and then add the corn, shallots, remaining thyme, 1 1/2 teaspoons of salt, and some freshly ground pepper.
12. Saute quickly, tossing the corn in the hot butter for about 2 minutes, until the corn is just tender.
13. Add the cooked gnocchi and toss well to coat with the corn and brown butter.
14. Season with salt and pepper to taste, add the mushrooms. Toss to combine, and heat the mushrooms through.
15. Add the parsley.
16. Arrange the gnocchi on a large platter, and shower with the breadcrumbs. Grate over some parmesan cheese if you like.
Ms. Pantry Raid