Gnocchi with Browned Butter Wild Mushrooms & Herbed Chevre Crème Fraîche

4 servings
30 min prep time
40 min total time

This simple dinner recipe features Severino herbed goat cheese gnocchi tossed with wild mushrooms in a lightly herbed sauce.  


1 package Severino herbed goat cheese gnocchi, or comparable fresh gnocchi

3/4 cup Vermont Creamery Crème Fraîche

3 ounces Herb de Provence Vermont Creamery Goat Cheese crumbled

8 ounces wild mushrooms (shiitakes, chanterelles, oyster are good options)

6 tablespoons Vermont Creamery Sea Salt Cultured Butter- 82% Butterfat

3 large sprigs thyme, plus more for garnish

Large flake salt, such as Maldon, for garnish


  • STEP 1

    Stir together creme fraiche and crumbled goat cheese in bowl. Set aside.

  • STEP 2

    Bring a pot of salted water to a boil. Cook gnocchi according to package instructions. Drain and set aside.

  • STEP 3

    Clean mushrooms and remove and rough stem ends. Chop or slice any larger mushrooms.

  • STEP 4

    Melt butter in a large heavy saucepan. Add thyme sprigs; cook until it just begins to brown and smell nutty. (The thyme sprigs will sizzle and pop.)

  • STEP 5

    Add mushrooms; cook until mushrooms begin to release their water and soften. Add gnocchi; cook until they just begin to brown on the bottom. (Do not stir or overcook the gnocchi, as they will begin to break down and fall apart.)

  • STEP 6

    Remove from heat. Serve topped with creamy herb sauce, fresh thyme, and a healthy sprinkling of flaky sea salt.

Carey Nershi 

Carey Nershi _Image

Carey Nershi 

Reformed picky eater Carey Nershi shares seasonal recipes, baked goods, and beverages on her Instagram page Careynotcarrie . A post-college migration to Vermont awakened Carey’s ties to the farm-to-table culture she experienced as a child in upstate New York, developing her love of from-scratch foods made with local fare and a desire to rethink what it means to be “provincial.”