Recipe · Mushroom 101
Elm Oyster Gnocchi in Brown Butter & Sage
Vegan swaps insidePillowy gnocchi seared crisp in nutty brown butter, then Elm Oysters folded in to soak up the brown bits. Sage carries it; a snowfall of parmesan finishes. 25-minute dinner, restaurant-grade flavor.
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1
Boil the gnocchi according to package — usually 2-3 minutes until they float. Reserve 1/2 cup pasta water, drain.
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2
Meanwhile, melt the butter in a wide skillet over medium heat. Once it foams, add the sage leaves. Let the butter brown 3-4 minutes, swirling occasionally, until you smell nuttiness and see deep golden bits at the bottom. Sage will crisp.
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3
Add the sliced garlic + red pepper flakes; cook 30 seconds.
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4
Add the Elm Oysters + 1 tsp salt. Sauté 4 minutes until edges crisp and tender.
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5
Slide in the gnocchi (no liquid yet — let them sear). Cook 2 minutes per side until they pick up a golden crust on at least one face.
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6
Add a splash of pasta water (3-4 Tbsp) + the parmesan. Toss to glaze.
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7
Off heat, finish with lemon juice + black pepper. Plate. More parmesan + a crispy sage leaf or two on top.
Steps
Elm Oyster fuels Feed My Starving Children . 10% of every pound goes to the partner non-profit. Cook well, give well.
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Elm Oyster Tempura with Citrus Salt
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