Little Cravings Recipe
“Elote Style” Summer Corn Gnocchi with Limon Crema, Spiced Pepitas, Toasted Cumin and Cotija.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Gnocchi Dough
In a large pot, boil the cubed potatoes until tender. Drain and mash them until smooth. In a mixing bowl, combine the mashed potatoes, corn kernels, egg, salt, and pepper. Gradually add flour until a dough forms. Knead gently on a floured surface until smooth.
- 2
Form the Gnocchi
Divide the dough into smaller portions. Roll each portion into ropes about 1/2 inch thick, then cut into 1-inch pieces. Gently press each piece with a fork to create ridges.
- 3
Cook the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
- 4
Toast the Pepitas
In a dry skillet, toast the pumpkin seeds over medium heat until golden and fragrant, about 5 minutes. Add chili powder and a pinch of salt, stirring to combine.
- 5
Make the Limon Crema
In a small bowl, mix the sour cream with lime juice and zest. Adjust seasoning with salt and pepper to taste.
- 6
Combine and Serve
In a large pan, melt butter and toast cumin seeds until aromatic. Add the cooked gnocchi and toss to coat. Serve topped with limon crema, spiced pepitas, crumbled cotija cheese, and fresh cilantro.
