Brown Butter Vegetable Gnocchi

Serves: 2–3 | Prep Time: 5 mins | Cook Time: 10 mins

Date night dinner in under 15 minutes! This Brown Butter Vegetable Bouillon Gnocchi is an absolute dream. We toss tender gnocchi, fresh asparagus, and baby bella mushrooms in a glossy, savory sauce made from browned butter, starchy pasta water, and our new CMM Vegetable Bouillon. It's rich, comforting, and incredibly easy!

Ingredients:

• 1 package (approx. 16 oz) gluten-free gnocchi
• 4 tablespoons butter
• 1 bunch fresh asparagus, chopped into bite-sized pieces
• 1 cup baby bella mushrooms, sliced
• 2–3 cloves garlic, minced
• ½ cup reserved salted gnocchi pasta water
• 1 tablespoon CMM Vegetable Bouillon Powder

Instructions:

1. Bring a large pot of salted water to a boil and cook the gnocchi according to the package instructions. (Tip: Start your skillet sauteing while the water heats up so everything finished at the same time).
2. In a large skillet over medium heat, melt the 4 tablespoons of butter. Let it cook for a few minutes, stirring frequently, until it begins to foam, brown, and release a rich, nutty aroma.
3. Add the chopped asparagus to the browned butter and saute for about 2 minutes.
4. Add the sliced baby bella mushrooms and minced garlic to the skillet. Saute for another 2–3 minutes until the mushrooms are tender and the garlic is fragrant.
5. Just before draining the gnocchi, carefully scoop out and reserve ½ cup of the starchy, salted pasta water. Drain the rest of the gnocchi and add the pasta directly into the skillet.
6. Pour the ½ cup of pasta water into the skillet and sprinkle in the 1 tablespoon of CMM Vegetable Bouillon Powder.
7. Stir everything together continuously over medium heat for 1–2 minutes. The bouillon, butter, and starchy water will emulsify into a beautiful, savory sauce.
8. Serve immediately, topped with fresh cracked black pepper or grated parmesan if desired.