• Bring a large pot of salted water to a boil.

Prep the Ingredients

• Clean and dry the mushrooms and then cut them into bite sized pieces.

  Remove the leaves off the thyme and discard the stems. Chop the thyme leaves roughly.
• Peel the corn and cut the corn kernels off the cob and reserve.

  Peel and thinly slice the shallots.
• While the water is coming to a boil, heat a large fry pan over medium heat until the pan is hot.
• Add the olive oil and when hot but not smoking, add the Hen of the Woods mushrooms and cook for 4 minutes.

  Be sure to stir frequently so they don't burn.
• To make the brown butter sauce, push the mushrooms to one side of the pan, add the butter and cook for about 30 seconds until the butter starts foaming.
• When the foaming stops, swirl the butter in the pan for a couple - 3 minutes or until golden brown with a wonderful nutty fragrance.

  "Don't Burn the Butter"
• Add the shallots and cook for a minute until softened and fragrant.
• Add the corn kernels and thyme and stir everything together.
• Season with salt and pepper and continue cooking for 4 minutes until the corn softens.
• When the water is boiling, add the gnocchi to the pot and cook for a couple of minutes.

  The gnocchi will float to the top of the water when done.
• Reserve 1 cup of the gnocchi water and remove the rest of the gnocchi with slotted spoon or one of those Chinese deep fryer skimmers.
• Transfer the cooked gnocchi to the pan with the brown butter, mushrooms and corn.
• To finish the dish, add most of the Parmesan cheese and ½ cup of the reserved pasta water. Stir to combine.

  If the sauce is to thick, you can add some more of the reserved gnocchi water to thin it out.
• Remove the pan from the heat, taste and adjust seasoning with salt and pepper.
• Plate the meal by dividing the gnocchi between 4 plates (bowls) and garnish with the remaining Parmesan cheese.