Gnocchi with Browned Butter, Mushrooms and Flageolet
- Yield 4 servings
A delicious mixture of beans and mushrooms are served on top of a fluffy bed of perfectly cooked gnocci.
- 16 ounces prepared gnocchi, either homemade or storebought (homemade is preferable)
- 8 ounces assorted mushrooms, sliced
- 1 cup flageolet beans, either canned or cooked from scratch
- 2 tablespoons butter
- Sea salt and black pepper to taste
- 1 tablespoon olive oil
- 1/4 cup freshly grated parmesan cheese
- In a cast iron or regular skillet, melt the butter on medium heat. Cook, stirring continuously, until the butter has turned a golden brown color. Remove pan from heat immediately when butter has began to brown because over browning the butter will lead to a strong bitter flavor.
- Add the sliced mushrooms to the browned butter and toss to coat completely. Sprinkle mushrooms with a tiny pinch of sea salt. Place pan back on stove over medium low heat and cook until mushrooms have softened, about five minutes.
- While the mushrooms cook, cook the gnocchi in simmering water, being careful to not overcook. When done, the gnocchi should float like little pillows. Immediately drain and drizzle with olive oil so the gnocchi don’t stick together.
- Add the beans to the mushrooms and toss over the heat so the beans heat up. Scoop out a portion of gnocchi on each plate and top with the mushroom bean mixture. Sprinkle Parmesan cheese on each serving as well as an extra drizzle of olive oil.