That leads me back to this delicious little bite!!! I really loved the buttery, nutty flavors, with a light sweetness! I tell you the bright thyme flavor played so well with the sweet creamy flavors too, I really enjoyed this dish and I want to make it again! If there was a downside I would say it was the actual Gnocchi they sent. While it WAS impressively fresh, they were a bit gummy to me, still better than most store bought kinds so I enjoyed them still. Just not how I remember the perfect Italian Gnocchi tasting like. I believe it was the use of egg in them, an authentic Gnocchi doesn't use egg at all. I think if I made my own and then used them in this recipe it would be even more out of this world than it already was! And what you see that looks a lot like Roast Beef is Maitake Mushrooms! This is my first time having them and cooking them and I REALLY loved them! I am wanting to see if my local grocer can stock them because I think these, if I can get my hands on them, will become a regular part of my diet!!!
Another first for me was taking corn on the cob and cutting the kernels off. I would normally just buy frozen corn to add in the recipe instead but I figured why not give it a try and see what difference it makes. Not sure it makes that much of a difference, especially if you use a very good frozen kind that tastes the same as fresh, but it's more convenient than cutting the corn off the cob yourself. I enjoy eating the corn ON the cob the best when I get it in cob form!
Lastly, but definitely not least! The wine paring! We chose a nice toasty Dark Earth Chardonnay, that has a wonderful buttery note that plays so well with all things buttery! (We found it at our Local Stater Bros.) When we first tasted this wine we loved the creamy toasty flavors and then Hubby stated "You know what, I think this would go well with? CORN!" and at once I replied "YES, it totally would!" so we did what any sane wine pairing connoisseurs would do and whipped out a fresh Corn On The Cob we had in the fridge, cooked it up, split it between us and slathered it with butter and a sprinkle of salt and WOW does that pairing work spectacularly!!! The buttery corn just sang with the creamy-toasty-buttery chardonnay! It was food and wine synergy at it's best! It's worth hunting down this chardonnay just to try it out with with buttered corn on the cob!
Now that you've heard the background story, you can see why we chose this wine to pair with this meal, and it certainly worked really nicely with the browned butter and sweet corn as well as the mushrooms and potato gnocchi! I also think that the Toasted Head Chardonnay would also pair well since it's also very toasty and creamy.