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Gnocchi with Mushrooms, Sweet Corn and Sage Brown Butter takes several minutes to prepare.

Gnocchi with Mushrooms, Sweet Corn and Sage Brown Butter takes several minutes to cook.

Gnocchi with Mushrooms, Sweet Corn and Sage Brown Butter makes 4 servings.

The ingredients for Gnocchi with Mushrooms, Sweet Corn and Sage Brown Butter are:

Ingredients:
1 1/2 cups fresh breadcrumbs (I like Panko)
1/4 cup extra virgin olive oil
7 T unsalted butter
3/4 pound chanterelles, cleaned (I use portabellas cause I am cheap)
1 T thyme leaves
1 T sliced sage leaves
3 cups fresh corn kernels (from about 4 ears ? or do like I do and use a can of corn)
2/3 cup diced shallots
1 lb fresh gnocchi (I used dried -either way, cook thoroughly and set aside)
1/2 cup chopped flat-leaf parsley
kosher salt and freshly ground black pepper

Here is how you make Gnocchi with Mushrooms, Sweet Corn and Sage Brown Butter:

First ? toast the breadcrumbs:1. Preheat oven to 375F.2. Toss breadcrumbs with 2 tablespoons olive oil.3. Spread them on a baking sheet, and toast 8 to 10 minutes, stirring once or twice, until golden brown. Set aside.Then:4. If the mushrooms are big, tear them into bite-size pieces (or chop).5. Heat a large saute pan over high heat for 2 minutes.6.Add the remaining 2 tablespoons olive oil, and heat another minute.7. Swirl in 1 tablespoon butter, and when it foams, add the mushrooms, half the thyme, 1/2 teaspoon salt, and a healthy pinch of pepper.8. Saute the mushrooms about 5 minutes, stirring occasionally, until they?re tender and a little crispy. Don?t be tempted to move them around in the pan too much in the beginning: let them sear a little before stirring. Transfer the cooked mushrooms to a platter.9. Return the pan to the stove, and heat on high for 1 minute.10. Add the remaining 6 tablespoons butter to the pan, and cook a minute or two, until the butter starts to brown.11. Add the sage, let it sizzle, and then add the corn, shallots, remaining thyme, 1 1/2 teaspoons of salt, and some freshly ground pepper.12. Saute quickly, tossing the corn in the hot butter for about 2 minutes, until the corn is just tender.13. Add the cooked gnocchi and toss well to coat with the corn and brown butter.14. Season with salt and pepper to taste, add the mushrooms. Toss to combine, and heat the mushrooms through.15. Add the parsley.16. Arrange the gnocchi on a large platter, and shower with the breadcrumbs. Grate over some parmesan cheese if you like.Enjoy!Number of Servings: 4Recipe submitted by SparkPeople user HAPPYJAPPY.

The nutritional information for Gnocchi with Mushrooms, Sweet Corn and Sage Brown Butter is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 487.7

• Total Fat: 35.9 g
• Cholesterol: 54.4 mg
• Sodium: 85.3 mg
• Total Carbs: 38.3 g
• Dietary Fiber: 4.4 g
• Protein: 8.1 g