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 Honey Fresh Goat Cheese Flatbread Summer Mango and Tomato Gazpacho with Lime Fromage Blanc Sorbet Herb Butter Roasted Turkey Breast White Prosciutto Flatbread With Arugula and Mascarpone Pecan Tart Roasted Butternut Squash and Spinach Lasagna