Sweet Corn Gnocchi
Bright, fresh and simple, this dish highlights everything we love about summer sweet corn. The recipe is a fantastic way to use up summer veggies, and the mild, sweet, and lightly textured sauce brings the whole thing together. It’s so good we predict it’ll become a go-to in your late-summer dinner rotation.
Recipe - HIGHLAND BRIDGE
Sweet Corn Gnocchi
Prep Time30 Minutes
Servings4
Cook Time20 Minutes
Ingredients
1 ½ sticks unsalted butter, divided
2 ¼ cups fresh corn kernels (about 5 cobs)
1 teaspoon Kosher salt, plus more to taste
1 ½ cups grated Parmesan cheese, plus more for garnish
1 garlic clove, finely minced
2 cups all-purpose flour, plus more for dusting
1 tsp L&B Extra Virgin 100% California Olive Oil
1 large shallot, thinly sliced
¼ cup dry sherry
¼ cup heavy cream
Fresh mint leaves, for garnish
Directions
- Heat a large skillet over medium-low heat. Add 1 stick of butter and swirl the pan until the butter melts. Add the corn and salt. Cook, stirring often, until the corn is a rich yellow and tender, about 5 minutes.
- Transfer the corn to a blender. Add the Parmesan and garlic. Blend on high until smooth, 2 minutes.
- In a large mixing bowl, combine the corn purée and flour. Using a wooden spoon, mix well until a smooth dough forms.
- Dust a work surface with flour. Press the dough into a 1-inch-thick rectangle. Cut the dough into 4 equal pieces. Using your hands, roll each piece into a ½-inch-thick rope. Each cylinder will be about 10 inches long.
- Using a bench knife, cut each rope into 1-inch long pieces. At this point the gnocchi can be refrigerated in an airtight container for up to 2 days or frozen for up to 3 months.
- Bring a large pot of salted water to a boil. Add the gnocchi and cook until it floats, about 5 minutes.
- While the gnocchi is cooking, heat a large skillet over medium heat. Add the olive oil and shallots. Cook, stirring often, until the shallots are translucent, 5 minutes. Using a slotted spoon or small strainer, transfer the gnocchi from the water to the skillet.
- Add the sherry and continue to cook until it has almost evaporated, 3 minutes. Add the heavy cream and remaining ½ stick butter. Cook, stirring constantly, until the butter melts and the sauce has thickened slightly, 3 minutes.
- Transfer the gnocchi to bowls and garnish with mint. Serve hot.
30 minutes
Prep Time
20 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Minnesota Creamery Unsalted Butter, 1 Pound
$4.69$4.69/lb
L&B Fresh Trimmed Sweet Corn, 4 Each
Huge Deal
$4.99 was $6.99$1.25 each
Morton Coarse Kosher Salt, 3 Pound
$5.99$2.00/lb
Sartori Grated Parmesan Cheese, 7 Ounce
$5.79$0.83/oz
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
Gold Medal All-Purpose Flour, 10 Pound
$11.99$1.20/lb
L&B Extra Virgin 100% California Olive Oil, 16.9 Ounce
Deal
$12.99 was $13.59$0.77/oz
Shallots, 0.13 Pound
$0.78 avg/ea$5.99/lb
Reese Sherry Cooking Wine, 12.9 Ounce
$7.59$0.59/oz
Organic Valley Organic Heavy Whipping Cream, 16 Ounce
$7.19$0.45/oz
L&B Fresh Mint, 0.75 Ounce
$3.49$4.65/oz
Directions
- Heat a large skillet over medium-low heat. Add 1 stick of butter and swirl the pan until the butter melts. Add the corn and salt. Cook, stirring often, until the corn is a rich yellow and tender, about 5 minutes.
- Transfer the corn to a blender. Add the Parmesan and garlic. Blend on high until smooth, 2 minutes.
- In a large mixing bowl, combine the corn purée and flour. Using a wooden spoon, mix well until a smooth dough forms.
- Dust a work surface with flour. Press the dough into a 1-inch-thick rectangle. Cut the dough into 4 equal pieces. Using your hands, roll each piece into a ½-inch-thick rope. Each cylinder will be about 10 inches long.
- Using a bench knife, cut each rope into 1-inch long pieces. At this point the gnocchi can be refrigerated in an airtight container for up to 2 days or frozen for up to 3 months.
- Bring a large pot of salted water to a boil. Add the gnocchi and cook until it floats, about 5 minutes.
- While the gnocchi is cooking, heat a large skillet over medium heat. Add the olive oil and shallots. Cook, stirring often, until the shallots are translucent, 5 minutes. Using a slotted spoon or small strainer, transfer the gnocchi from the water to the skillet.
- Add the sherry and continue to cook until it has almost evaporated, 3 minutes. Add the heavy cream and remaining ½ stick butter. Cook, stirring constantly, until the butter melts and the sauce has thickened slightly, 3 minutes.
- Transfer the gnocchi to bowls and garnish with mint. Serve hot.