Super Summery Corn Gnocchi Recipes

SUMMER GNOCCHI WITH SWEET CORN AND MIXED MUSHROOMS

Summer Gnocchi with Sweet Corn and Mixed Mushrooms image

You'll want to make this quick and easy weeknight dinner all season long, thanks to the combination of fresh leek, corn and wild mushrooms along with store-bought potato gnocchi. We added a splash of vinegar and honey to play up the sweetness of the corn, then finished the dish with fresh basil for the ultimate summer pasta dish.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
12 ounces sliced mixed mushrooms, such as shiitake, cremini and oyster mushrooms
Kosher salt and freshly ground black pepper
1 small leek, white and light-green parts only, halved lengthwise and thinly sliced (see Cook's Note)
4 ears of corn, shucked and kernels sliced off
2 cloves garlic, thinly sliced
2 tablespoons white balsamic vinegar
2 tablespoons honey
4 tablespoons cold unsalted butter, cut into pats
One 17.5-ounce package refrigerated potato gnocchi
Torn fresh basil leaves, for serving

Steps:

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the mushrooms in an even layer and cook, undisturbed, until golden brown, about 3 minutes. Toss mushrooms, season with a pinch of salt and a few grinds of pepper, then continue to cook until tender and golden brown all over, about 3 minutes more. Transfer to a plate and set aside.
Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Add the leek, a pinch of salt and a few grinds of pepper. Cook until leek is just tender, about 2 minutes. Stir in the corn and garlic, then continue to cook until corn is bright yellow and tender, 2 to 3 minutes more. Stir in the vinegar and honey, then stir in the reserved mushrooms and toss to combine.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi and cook according to package directions. Reserve 1/4 cup of the cooking water, then drain the gnocchi and add to the skillet with the corn and mushroom mixture. Add the reserved cooking water and cook over low heat, stirring to coat, about 1 minute. Add the butter, 1 pat at a time, until well coated and saucy. Remove from heat. Season with salt and pepper and top with fresh basil.

SUPER SIMPLE POTATO GNOCCHI

Super Simple Potato Gnocchi image

This easy Potato Gnocchi recipe turns your leftover mashed potatoes into delicious little potato pillows that are tender and tasty! VIDEO https://www.youtube.com/watch?v=wuc4PHoyoO4

Provided by CLUBFOODY

Categories European

Time 1h10m

Yield 80 gnocchi

Number Of Ingredients 13

Ingredients

2 cups leftover mashed potatoes
1 egg yolk
1/2 cup ricotta cheese, drained
3/4 cup unbleached all-purpose flour
1 tablespoon olive oil
1/3 cup red onion, finely chopped
2 garlic cloves, pressed
1/4 teaspoon red pepper flakes (or to taste)
1 (28 ounce) can san marzano whole tomatoes, crushed
1 teaspoon italian seasoning
1/2 cup ricotta cheese, drained
1/4 cup heavy cream
1/4 cup parmesan cheese, grated

Steps:

Line a plate with paper towels and spread ricotta cheese evenly. Place another paper towel on top and pat down to absorb excess moisture. Remove the paper and scrape cheese into a bowl; set aside.
In a large bowl, pour can of tomatoes and using hand, crush them; set aside.
In a large bowl, combine mashed potatoes, egg yolk, ricotta, salt and ½ cup flour; stir to combine before adding the remain flour and mix again.
On a very well-floured work surface, dump potato mixture. Add more flour and knead until no longer sticky (add as much flour as needed). Shape into a ball and divide by 4. Roll a ¼ at a time into a long tube of 1-inch, doing a back and forth motion by putting a little pressure on the middle and working way out. Flour cutting tool and cut dough into 1-inch. With the back of a fork, press down or use a finger/thumb. Place gnocchi on a large baking sheet lined with silpat or wax paper and transfer to the fridge for 30 minutes.
In a large deep saucepan over medium, heat oil. Add onions and sauté for 2 minutes. Add garlic and sauté for 1 minute. Add red pepper flakes and quickly sauté for 30 seconds. Pour crushed tomatoes and bring it to a boil. Add Italian seasoning, reduce heat to medium-low and simmer gently for 10 minutes.
Add ricotta cheese to sauce and stir until very well incorporated; simmer for 10 minutes. Add heavy cream, stir and simmer for another 10 minutes. Keep sauce warm until ready to serve.
Bring a large pot with salty water to a boil. Drop gnocchi in and as soon as they rise, they're ready. Remove from the water and transfer them in the sauce. Stir until gnocchi are well coated. Spoon into a plate and sprinkle Parmesan cheese on top. Makes 80 gnocchi.

Nutrition Facts : Calories 22.3, Fat 1.1, SaturatedFat 0.5, Cholesterol 5, Sodium 24.2, Carbohydrate 2.5, Fiber 0.2, Sugar 0.4, Protein 0.8

ELOTE SUMMER GNOCCHI

Elote Summer Gnocchi image

Store-bought gnocchi get revamped with grilled fresh corn and all of your favorite Mexican street corn flavors.

Provided by Jonathan Melendez

Categories Corn

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
3 large ears of corn
3 tablespoons unsalted butter
1 medium shallot, minced
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
4 ounces cream cheese
3/4 cup heavy cream
1 lb gnocchi
1/2 cup reserved pasta water
4 tablespoons crumbled Cotija cheese, plus more for garnish
1 lime, juiced
1/2 cup fresh cilantro, chopped
2 -3 pinches paprika (to garnish)

Steps:

Preheat a stovetop or outdoor grill over high heat. Rub the corn with the oil and place on the hot grill. Cook, turning often, until the corn is charred all around, about 8 minutes total. Remove from the heat and let cool slightly before cutting the kernels off the cob.
Place a large skillet over medium-high heat with the butter. Once melted, stir in the shallot, garlic and half of the corn. Cook until softened, about 5 minutes. Season with salt, pepper and cayenne.
Add the cream cheese and heavy cream and cook over low heat until the mixture has reduced by half, and slightly thickened.
In the meantime, bring a large pot of cold water to a boil. Season liberally with salt, and add the gnocchi. Cook according to package directions. Remove about 1/2 cup of the pasta cooking water before draining the gnocchi and add it to the sauce.
Stir the cooked pasta to the sauce and stir in the cotija cheese, and lime juice. Give it a taste and adjust seasoning accordingly, adding more salt or pepper as needed. Garnish with the remaining corn, cilantro and paprika.

Nutrition Facts : Calories 492, Fat 42.3, SaturatedFat 23.6, Cholesterol 123.9, Sodium 512.4, Carbohydrate 26.1, Fiber 2.8, Sugar 8.4, Protein 8.4

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