One Pan Gnocchi with Mushrooms, Green Beans, and Brown Butter

One Pan Gnocchi with Mushrooms, Green Beans, and Brown Butter

• 8 Tbs (1/2 cup) unsalted butter

• 6 Tbs. olive oil, divided

• 1 lb gnocchi

• 1 lb mushrooms

• 1/2 lb green beans, cut into bite sized pieces

• 1 shallot, minced

• 2 cloves garlic, minced

• Zest and juice of 1 lemon, plus more zest for serving

Add the butter to a small pan and cook over medium until the butter smells nutty and the milk fat in the butter has browned and fallen to the bottom. Remove from heat and set aside.

In a large saute pan add 2 Tbs. olive oil and the gnocchi. Add a lid and cook for 2 to 4 minutes or until gnocchi begins to get brown on one side (you do not need to boil the gnocchi) Remove gnocchi but keep warm.

In the same pan add another 2 Tbs. olive oil and increase heat to medium high. Add the mushrooms and a pinch of salt and cook for 4 to 6 minutes or until the mushrooms are crispy and golden. Remove from pan but keep warm.

In the same pan add the remaining oil and saute the shallot and garlic over medium for 30 seconds. Add the green beans and continue to cook for another 4 to 6 minutes until the green beans are fork tender. Add the lemon juice and zest to the hot pan then return the gnochhi and the mushrooms to the pan and toss well.

Serve the gnocchi mixture warm and with a drizzle of brown butter and a little more lemon zest.

Makes about 4 servings.