Gnocchi and Hen of the Woods Mushroom Recipe

Potato Gnocchi with Mushrooms, Sweet Corn and Thyme Brown Butter Sauce

My wife and I were out for an event this weekend, and my oldest daughter, Nell, prepared this recipe for gnocchi with Hen of the Woods mushrooms for her sister and herself. When we came home from our event, I tried the gnocchi, and it was delicious.

Potato gnocchi, a beloved Italian dish, embodies comfort and simplicity in its humble yet satisfying form. These soft, pillowy dumplings are made primarily from potatoes, flour, and sometimes eggs, creating a delightful canvas for sauces and other accompaniments. Making potato gnocchi is an art that requires skillful balance to achieve the perfect texture and flavor.

To make potato gnocchi, boiled potatoes are mashed and combined with flour to form a dough. The key is using starchy potatoes like russets, which produce a light and fluffy gnocchi. The dough is gently kneaded until combined, ensuring a tender final product. Some recipes incorporate egg for added richness and binding properties, though traditional versions omit it.

Once the dough is formed, it's rolled out into long ropes and cut into bite-sized pieces. Traditionally, each piece is pressed lightly with a fork or rolled on a gnocchi board to create ridges, which help the sauce adhere better. These ridges also contrast textures, allowing the sauce to cling to the gnocchi more effectively.

Potato gnocchi can be cooked in boiling water until they float to the surface, indicating they are done. This process takes only a few minutes, making gnocchi a quick and convenient option for weeknight meals. Once cooked, they can be served with various sauces, from simple tomato and basil to rich and creamy Gorgonzola sauce.

The beauty of potato gnocchi lies in its versatility. Depending on the occasion and personal preference, it can be dressed up or down. Gnocchi pairs well with a lemon-butter sauce and fresh herbs for a light and refreshing dish. Alternatively, they can be baked with cheese for a comforting and indulgent treat.

While store-bought gnocchi is readily available, homemade potato gnocchi offers an unmatched level of satisfaction. Crafting each dumpling by hand is a labor of love that yields rewarding results. Whether enjoyed as a hearty main course or a delightful side dish, potato gnocchi never fails to charm with its rustic charm and comforting appeal.

Hen of the Woods Mushrooms

Hen of the Woods Mushrooms

Hen of the woods mushrooms, scientifically known as Grifola frondosa, are a culinary delight revered for their robust flavor and unique appearance and also called maitake mushrooms, they grow in large clusters resembling the plumage of a fluffed hen, hence their name. These mushrooms are native to Asia, Europe, and North America and often grow at the base of oak trees in the wild.

Prized for their rich, earthy taste and meaty texture, hen of the woods mushrooms are a favorite among chefs and food enthusiasts. Their versatility in cooking makes them a valuable ingredient in various cuisines, from Asian stir-fries to Italian pasta dishes. When cooked, they develop a complex umami flavor that enhances the taste of soups, stews, and sauces.

Beyond their culinary appeal, hen of the woods mushrooms also boasts numerous health benefits. They are rich in vitamins, minerals, and antioxidants, making them a nutritious addition to any diet. Studies suggest they have immune-boosting and anti-inflammatory properties, potentially protecting against certain diseases.

Foraging for wild hen of the woods mushrooms is popular among nature enthusiasts, but they are also cultivated commercially. Whether enjoyed fresh or dried, these mushrooms continue to captivate taste buds and inspire culinary creativity worldwide.

This recipe calls for potato gnocchi, which my daughter said they cooked extremely fast. You'll know when the gnocchi are done when they float to the top of the pot. The sauce is a simple brown butter sauce, and I would be tempted to add some sage for additional flavor.

📖 Recipe

Print Recipe

Gnocchi and Hen of the Woods Mushroom Recipe

A Blue Apron Meal Prepared by My Daughter

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Pasta

Cuisine: Italian

Servings: 4 servings

Ingredients

• 4 tablespoons olive oil extra virgin
• 10 ounces Hen of the Woods mushrooms
• 1 bunch thyme
• 2 ears fresh corn
• 2 shallots
• 4 tablespoons butter
• 20 ounces fresh potato gnocchi
• 1 cup Parmesan cheese freshly grated

Instructions

• Bring a large pot of salted water to a boil.

Prep the Ingredients

• Clean and dry the mushrooms and then cut them into bite sized pieces.

  Remove the leaves off the thyme and discard the stems. Chop the thyme leaves roughly.
• Peel the corn and cut the corn kernels off the cob and reserve.

  Peel and thinly slice the shallots.
• While the water is coming to a boil, heat a large fry pan over medium heat until the pan is hot.
• Add the olive oil and when hot but not smoking, add the Hen of the Woods mushrooms and cook for 4 minutes.

  Be sure to stir frequently so they don't burn.
• To make the brown butter sauce, push the mushrooms to one side of the pan, add the butter and cook for about 30 seconds until the butter starts foaming.
• When the foaming stops, swirl the butter in the pan for a couple - 3 minutes or until golden brown with a wonderful nutty fragrance.

  "Don't Burn the Butter"
• Add the shallots and cook for a minute until softened and fragrant.
• Add the corn kernels and thyme and stir everything together.
• Season with salt and pepper and continue cooking for 4 minutes until the corn softens.
• When the water is boiling, add the gnocchi to the pot and cook for a couple of minutes.

  The gnocchi will float to the top of the water when done.
• Reserve 1 cup of the gnocchi water and remove the rest of the gnocchi with slotted spoon or one of those Chinese deep fryer skimmers.
• Transfer the cooked gnocchi to the pan with the brown butter, mushrooms and corn.
• To finish the dish, add most of the Parmesan cheese and ½ cup of the reserved pasta water. Stir to combine.

  If the sauce is to thick, you can add some more of the reserved gnocchi water to thin it out.
• Remove the pan from the heat, taste and adjust seasoning with salt and pepper.
• Plate the meal by dividing the gnocchi between 4 plates (bowls) and garnish with the remaining Parmesan cheese.

Some of My Favorite Pasta Recipes