Potato Gnocchi with Mushrooms, Sweet Corn and Thyme Brown Butter Sauce
While my wife and I were out enjoying a fancy event this weekend, our oldest daughter, Nell, decided to throw her own dinner party—for two. She whipped up a batch of potato gnocchi with Hen of the Woods mushrooms for herself and her sister.
By the time we returned, the house smelled amazing, and I couldn’t resist sneaking a bite. Let me tell you—it was so good I briefly considered asking Nell to take over weeknight dinners.
Potato gnocchi may look unassuming, but these fluffy little dumplings are pure Italian comfort food. Made with starchy potatoes, a bit of flour, and maybe an egg if you’re feeling bold, gnocchi is all about balance—too much flour and you’ve got erasers, too little and you’re serving mashed potato soup.
The process sounds simple: boil, mash, mix, knead, roll, cut, and shape. But achieving that dreamy, pillowy bite takes a little finesse and a lot of love.
Once shaped, the gnocchi are dipped in boiling water and rise to the top when they’re done. From there, they’re a blank canvas for any sauce—though I highly recommend something earthy like mushrooms sautéed in butter. You can also hand the kitchen over to Nell. That works, too.
Gnocchi and Hen of the Woods Mushroom Recipe
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.
Side Dish Pairings & Why
| Side Dish | Description & Why It Works |
|---|---|
| Arugula Salad with Lemon Vinaigrette | The peppery bite of arugula and bright acidity from lemon cut through the richness of gnocchi and mushrooms. |
| Roasted Root Vegetables | Carrots, parsnips, and beets bring natural sweetness and earthy flavors that echo the foresty character of Hen of the Woods. |
| Garlic-Roasted Broccolini | Lightly charred broccolini adds crunch and bitterness that balances the creamy, soft texture of the gnocchi dish. |
| Caprese Salad | Fresh tomatoes, mozzarella, and basil bring freshness and juiciness that refresh the palate alongside a hearty gnocchi plate. |
| Grilled Asparagus with Olive Oil | Asparagus offers a clean, slightly grassy note that pairs well with earthy mushrooms and rich gnocchi. |
| Crusty Artisan Bread | Perfect for soaking up any sauce, while its chew and crust provide textural contrast to tender gnocchi. |
| Simple Caesar Salad | Creamy dressing and crunchy croutons complement the gnocchi while the romaine adds refreshing crispness. |
| Roasted Brussels Sprouts with Balsamic Glaze | Caramelized sprouts with tangy-sweet balsamic accentuate the nutty, earthy notes of Hen of the Woods. |
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 are 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 boast 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 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.
Hen of the Woods Characteristics
| Cap (Pileus) Shape | Many overlapping, spoon- or fan-shaped lobes arranged in a loose rosette; overall looks like layered fronds (resembling a hen's feathers). |
| Cap Surface | Smooth to slightly velvety; individual lobes may be thin and flexible with faint concentric zones or slight scales on older specimens. |
| Cap Color & Changes | Grayish-brown to tan or olive-brown when mature; youngest margins often paler (cream to light tan). Colors may fade or darken slightly with age and weathering. |
| Margin of Cap | Irregular, lobed, wavy margins; often thin and slightly rolled when young, flattening with age. |
| Gill Color | Does not have true gills — has a pore surface (tiny tubes). Pore surface is white to cream when fresh, becoming cream-buff to pale brownish with age. |
| Stem (Stipe) Characteristics | Multiple short, branched, fused stems that join into a stout central base. Individual stems are thick near the base and taper toward the frond attachments. |
| Stem Surface | Fleshy, fibrous and firm; surface smooth to slightly fibrillose (stringy fibers) and white to off-white in color. |
| Stem Position | Clustered and basal — arises from a single point at the ground or tree base (often at the root crown of hardwoods), not from a central single upright stipe like agarics. |
| Flesh Color & Changes | Thick, white, densely fleshy in the core of the mass; may remain white when cut but can slowly discolor slightly to cream or tan as it ages or when bruised. |
| Odor | Pleasant, mild, earthy to spicy mushroom aroma (often described as “nutty” or aromatic when fresh). |
| Taste | Mild and savory; when cooked becomes rich and nutty—considered choice edible. (Do not taste raw wild mushrooms unless you are an experienced identifier.) |
| Size | Can form large clumps: individual rosettes commonly 20–60+ cm across; very large specimens occasionally exceed 1 m and weigh several kilograms. |
| Habitat & Substrate | Found at the base, roots, or lower trunk of hardwoods (especially oaks), occasionally on stumps. Saprotrophic/wood-associated; often linked to decaying or living roots. |
| Growth Pattern | Grows in dense, clustered masses of overlapping fronds (congregated rosette); not solitary individual caps—appears as a single compound fruiting body. |
| Seasonality | Primarily late summer through autumn in temperate regions (often late summer to fall). Prefers cool, humid conditions and shows up after rainy periods; timing varies by climate and latitude. |
2 Responses
“Peel the corn and cut the corn kernels off the cob and reserve.” I don’t think I have ever peeled any corn. Now I have shucked many a cob, but peel them, no! Please go into detail on what type of knife of peeler to use and tell us how to do this. Just funning, enjoy your blog and thinks for taking the time to write it…
Wendell – Down here in LA, that’s Lower Alabama about 12 miles north of the sugar white sands of the Gulf of Mexico and our GREAT beaches…
Shucks Wendell, I have shucked oysters but usually ask the kids to go peel the corn because I’m not sure they would know what to do if I asked them to go shuck it. I suppose if we lived in Nebraska I would ask my kids to go “husk” the corn. 🙂