Sweet Corn and Basil Gnocchi

Transform your home cooking with a delightful Sweet Corn and Basil Gnocchi! This recipe showcases the fresh flavors of summer, combining sweet corn and aromatic basil into tender, homemade dumplings. Learn the art of crafting gnocchi from scratch as you create pillowy bites that melt in your mouth. Finished with a buttery garlic sauce and cherry tomatoes, this dish not only tastes amazing but also celebrates the joy of cooking with seasonal ingredients. Perfect for any occasion, it combines comfort with sophistication that your family and friends will love.

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Ingredients

For the Gnocchi:

2 cups fresh sweet corn kernels (about 2-3 ears of corn)

1 cup all-purpose flour (plus extra for dusting)

1 medium potato (about 7-8 ounces), baked and mashed

1 large egg

1/2 cup grated Parmesan cheese

1/2 cup fresh basil leaves, finely chopped

1 teaspoon salt

1/2 teaspoon black pepper

Pinch of nutmeg (optional)

For the Sauce:

4 tablespoons unsalted butter

2 cloves garlic, minced

1 cup cherry tomatoes, halved

1 tablespoon fresh lemon juice

1/4 cup fresh basil leaves, torn

Salt and pepper to taste

Extra grated Parmesan for serving

Instructions

Prepare the Corn: If using fresh corn, remove the kernels from the cob. In a blender, puree the corn until smooth. You should have about 1 cup of corn puree. Reserve some whole kernels for garnish if desired.

Make the Gnocchi Dough: In a large bowl, combine the mashed potato and corn puree. Mix in the egg, chopped basil, grated Parmesan, salt, black pepper, and nutmeg if using. Gradually add the flour, mixing until a soft dough forms. It should be slightly sticky but manageable. You may need to adjust the flour amount depending on the moisture of the corn and potato.

Shape the Gnocchi: On a floured surface, divide the dough into 4 portions. Roll each piece into a long log about 1-inch thick. Cut into bite-sized pieces (about 1-inch long) and use a fork to gently press down on each piece to create ridges (this helps the sauce adhere to the gnocchi).

Cook the Gnocchi: Bring a large pot of salted water to a boil. Carefully add the gnocchi to the boiling water in batches. Once they float to the surface (about 2-3 minutes), remove them with a slotted spoon and transfer them to a plate.

Prepare the Sauce: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the cherry tomatoes and cook until they begin to soften (about 2-3 minutes). Add the cooked gnocchi to the skillet, drizzle in the lemon juice, and toss gently to coat everything in the sauce. Cook for an additional minute to heat through.

Serve: Plate the gnocchi, garnish with torn basil leaves, additional corn kernels (if reserved), and a generous sprinkle of Parmesan cheese. Season with salt and pepper to taste.

Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings