Sweet Corn Gnocchi Recipe
brown butter | shishito peppers | parmesan reggiano | lemon | basil
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Ingredients
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Gnocchi
Brown Butter Sauce
Method
Making the Gnocchi
- 1
Prepare the Sweet Corn
In a blender or food processor, puree the sweet corn until smooth. Set aside.
- 2
Cook the Potato
Boil the potato until fork-tender, about 15-20 minutes. Drain, peel, and mash until smooth.
- 3
Mix Ingredients
In a large bowl, combine the sweet corn puree, mashed potato, flour, egg, and salt. Mix until a dough forms.
- 4
Shape the Gnocchi
On a floured surface, roll the dough into long ropes, about 1/2 inch thick. Cut into 1-inch pieces and press each piece with a fork to create grooves.
- 5
Cook the Gnocchi
Bring a pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
Making the Brown Butter Sauce
- 6
Brown the Butter
In a large skillet over medium heat, melt the unsalted butter. Continue cooking until it turns golden brown and has a nutty aroma, about 5-7 minutes.
- 7
Sauté the Shishito Peppers
Add the shishito peppers to the browned butter and sauté for 3-4 minutes until blistered and tender.
- 8
- 9
Finish with Lemon and Basil
Zest and juice the lemon over the gnocchi. Add the fresh basil leaves and toss everything together. Remove from heat.
- 10
Serve
Plate the gnocchi, sprinkle with grated parmesan reggiano, and serve immediately.