Gnocchi with Browned Butter Wild Mushrooms & Herbed Chevre Crème Fraîche 4 servings 30 min prep time 40 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* This simple dinner recipe features Severino herbed goat cheese gnocchi tossed with wild mushrooms in a lightly herbed sauce. Ingredients1 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 Cultured Butter Basket with Sea Salt- 86% Butterfat 3 large sprigs thyme, plus more for garnish Large flake salt, such as Maldon, for garnish Directions 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 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.” Related Recipes Cape Cod Corn Canoes Shiitake + King Oyster Mushroom Crème Fraîche Gravy Goat Cheese and Pesto Pasta Baked St. Albans with Herb Roasted Fingerling Potatoes Green Bean Casserole Brown Butter Stuffing