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Summer Corn Gnocchi

Delightful homemade gnocchi with summer corn, ricotta, and Parmesan, served with fresh basil for a creamy, flavorful dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Gnocchi
  • 2 cups sweet corn (fresh or frozen) Fresh corn should be removed from the cob, frozen corn should be thawed.
  • 1 cup ricotta cheese Soft and creamy for best texture.
  • 1 large egg Helps bind the ingredients together.
  • 1 teaspoon salt Adjust to taste.
  • 1.5 cups all-purpose flour (plus extra for dusting) Adjust based on moisture of ricotta.
  • 0.5 cup grated Parmesan cheese For mixing with gnocchi and for topping.
  • to taste black pepper Freshly cracked for best flavor.
For Garnish
  • a handful Fresh basil leaves For topping before serving.

Method
 

Preparation
  1. If using fresh corn, remove the kernels from the cob. For frozen corn, simply thaw them. Boil or sauté the corn for about 5 minutes until tender.
  2. In a mixing bowl, combine the ricotta cheese, corn, egg, and salt. Stir until mixed. Gradually fold in flour, mixing until you achieve a soft, not overly sticky dough.
  3. Dust your work surface with flour and divide the dough into quarters. Roll each portion into a long rope (about ½ inch thick) and cut it into 1-inch pieces. Optionally, use a fork to create ridges on each piece for that authentic gnocchi texture.
Cooking
  1. Bring a pot of salted water to boil. Gently drop the gnocchi into boiling water. Once they float to the surface (about 2-3 minutes), remove them with a slotted spoon and place on a plate.
  2. In a skillet over medium heat, add a splash of olive oil. Toss in the cooked gnocchi along with Parmesan cheese, sauté for an additional 2 minutes to coat them in the melting cheese. Season with black pepper.
Serving
  1. Top with fresh basil and sprinkle extra Parmesan before serving. Enjoy your delightful Summer Corn Gnocchi!

Notes

Store any remaining gnocchi in an airtight container in the fridge for up to 2 days. For longer storage, freeze uncooked gnocchi on a baking sheet before transferring to a freezer bag.