Balsamic Brown Butter Gnocchi

Happy weekend dear friends.  I don't have much to say today, need to get crack-a-lackin' on my studying, but I just have to share this wonderful recipe with you.  It's not the most photogenic meal in the world, but what it lacks in beauty, it more than makes up for in taste.  It's simple enough for a weeknight meal, but tastes like you spent hours on it.  Definitely a winner.

Balsamic Brown Butter Gnocchi with Chicken and Mushrooms
(makes 4 servings)

Ingredients:

• 1 package store bought whole wheat gnocchi (I used Racconto from Trader Joe's and it was awesome!)
• 1 T olive oil
• 1 large (or 2 small) chicken breast (about 8 oz)
• 1/4 t + 1/4 t sea salt
• 1/2 t garlic powder
• 1/4 t cracked black pepper
• 1 pint button mushrooms, sliced
• 1 shallot, minced fine
• 1 c butter
• 1/8 c balsamic vinegar

Directions:
-Chop chicken into bite sized pieces, season with 1/4 t salt, garlic powder, pepper
-Heat olive oil in large skillet over medium-high heat
-Add chicken, cook 6-7 minutes until chicken is browned
-Add mushrooms, shallots and 1/4 t sea salt, cook 8-10 minutes until mushrooms are cooked

-Meanwhile, boil water to cook the gnocchi, cook according to package directions (about 3 minutes)
-Heat butter in small sauce pan over medium heat, it should melt, then form a foam on the top, then the foam will go away and little brown bits will form at the top
-Once the butter is browned, remove it from the heat and let it sit 30 seconds, then add the balsamic vinegar and whisk well (this will bubble up so be very careful, don't put your face over it or you will burn your nostrils with vinegar)

-Add cooked gnocchi to chicken and mushrooms, pour the butter sauce over and toss to coat
-Serve immediately

This is pure comfort in a bowl.  

Also, if anyone wants to buy me a new better camera, I would love you forever.  My 10 year old point and shoot isn't really cutting the mustard anymore. ;)