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
Mod Meals on Mendenhall 
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.