Homemade Ricotta Gnocchi with King Trumpet Mushrooms, Summer Corn and Sage Brown Butter

What do you do after an hour and a half of a 90s Cardio Dance Party with your best friend from middle school? Laugh, a lot, and eat double starch, of course. This dish should not be taken lightly. It sits in your stomach like a tons of bricks. But, if you are looking for a carb overload “winter-like” meal that includes some great summer produce – go for it. This dish was inspired by a recipe in Sunday Suppers at Lucques that included chanterelle mushrooms and a shocking sprinkle of buttered bread crumbs at the end. We substituted some irresistible King Trumpet Mushrooms we found like perusing the Super G Mart and skipped the buttered crumbs for the sake of our hearts.

We did not master the art of gnocchi form but it still tasted pretty good.

Homemade Ricotta Gnocchi with King Trumpet Mushrooms, Summer Corn and Sage Brown Butter

  • 1 pound king trumpet mushrooms, sliced
  • 2 tablespoons olive oil
  • 4 tablespoons butter, divided
  • 4 ears corn, cut off the cob
  • 2 large shallots, diced
  • 1 teaspoon fresh sage
  • parsley
  • salt and pepper
  • 1 batch of Ricotta Gnocchi
In a large cast iron skillet, heat 2 tablespoons olive oil with 2 tablespoon butter. Add the sliced trumpet mushrooms. Season with salt and pepper. Make sure not to move them around in the pan too much – you want them to brown! Once brown on both sides, remove the mushrooms. Add the remaining butter and allow it to foam. Add the sage, shallots and corn kernels.  Saute until tender. Season to taste with black pepper and salt. Add the mushrooms and gnocchi back into the pan. Garnish with fresh parsley.

One comment

  1. Surprised how quickly these cooked. I was trying different ways to shape these; I decided to roll out the dough to the desired thickness then press the fork into the dough and cut into squares. It might have saved a little time, I thought it was easier. I also tried making little bowls with either the end of a wooden spoon handle, or forming them over the tip of my pinky.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s