It’s corn season! Make the most of it with this sweet and creamy Sweetcorn Gnocchi Skillet. Fast, filling and kid-friendly – a win for everyone!
It’s summer and life is easy – well, at least it’s easy to find and buy tasty corn! This recipe seems almost too good to be true. It’s sweet, creamy, and filling; Plus, it only takes a few ingredients and is ready in less than 30 minutes!
Let’s see what makes this dish so great (and if my kids enjoyed it).
What are gnocchi?
Gnocchi (pronounced now-kee) are small potato-based dumplings that have been lightly boiled in salted water. Some people consider gnocchi a fancy meal only available in restaurants, but you can find pre-made gnocchi at most grocery stores. Once cooked, all you need is a simple sauce and a few ingredients for a complete meal.
Note: Since gnocchi are usually prepared with a little flour, they are not gluten-free. Try making these cauliflower gnocchi if you need a gluten-free recipe!
Why you should use fresh corn in this recipe
Corn is in season this time of year, so don’t use frozen corn unless you already have plenty in your freezer or you’re making it at a different time of year. Find fresh, sweet corn at the store or market and cut the kernels off the cob. Use a sharp knife and slice off the seeds over a bowl so they don’t get spilled all over your countertop!
Make the sauce light or heavy – the choice is yours!
When it comes to the sauce for this pan, you can either use a little water from cooking the gnocchi to make a light sauce, or you can use heavy cream for a richer flavor.
The children’s certificate
“Team. Are you ready for special basketball pasta?!” Here’s how I sold this to my kids: basketball pasta – except please shoot in the mouth instead of the hoop (yes, we have a basketball hoop in our dining room and no, I don’t want to go inside).
This is a great dish for kids. The flavors have a few twists but are overall mild and familiar to many children. Gnocchi are a super fun and easy-to-eat food for little fingers or forks.
Both of my kids gulped down large portions, so I felt pretty good doing 20 minutes of kitchen chores!
More Candy Corn Recipes!
- Seared scallops with sweetcorn and chilies
- Guacamole with charred sweetcorn, bacon and tomato
- Corn Relish
- Spicy Corn Fritters
- Grilled lamb’s lettuce
Corn Gnocchi Skillet
ingredients
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1 lb gnocchi
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2 tablespoon olive oil
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Grains of 3 ears of sweet corn or about 3 cups corn kernels
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1 small sweet onionrolled
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3 cloves garlicchopped
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1/2 Cup heavy cream (Optional)
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1/2 teaspoon kosher Salt
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Fresh ground black pepper
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8th ounces small Mozzarella Mozzarella balls (also called pearls or cilegine)
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Fresh basilchopped
method
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Cook gnocchi
Bring a pot of salted water to a boil. Add gnocchi and cook until they float, about 4 to 5 minutes. Remove the gnocchi, reserving 1/2 cup of the cooking water for the pan.
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Boil the corn kernels
Heat a large skillet over medium-high heat, then add the olive oil. When the oil is shimmering, add the corn kernels. Let the kernels cook in the pan for 4-5 minutes until brown and bubbly. Don’t stir them too much. Let them sit so they get some color.
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Add onions and garlic
Once the corn has bubbled, add the sweet onions and garlic. Cook for a few minutes until the onions are soft and translucent.
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Make the pan sauce
Once the onions are soft, add the cooked gnocchi to the pan and mix everything together. Turn the heat down and add 1/2 cup of the reserved gnocchi water or 1/2 cup heavy cream. Stir the ingredients, then simmer until the sauce has thickened slightly. Taste and season with salt and pepper.
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Finish the dish
Just before serving, add the mozzarella balls to the pan and garnish with fresh basil.
Leftovers keep for a few days in the fridge. Heat it up in a pan over low heat with a little water. If you freeze the dish, make sure you thaw and reheat it gently. Microwaving will ruin the sauce and gnocchi texture.
| nutritional information (per serving) | |
|---|---|
| 606 | calories |
| 23g | Fat |
| 81g | carbohydrates |
| 24g | protein |
