1 pound gnocchi
2 tablespoons olive oil
Kernels from 3 ears sweet corn, or about 3 cups corn kernels
1 small sweet onion, diced
3 cloves garlic, minced
1/2 cup heavy cream (optional)
1/2 teaspoon salt
Ground black pepper
8 ounces small mozzarella balls (also called pearls or ciliegine)
Fresh basil, minced


1.Cook the gnocchi Bring a pot of salted water to boil. Add gnocchi and cook until they float, about 4-5 minutes. Remove gnocchi and reserve 1/2 cup of the cooking water for the skillet.
2.Cook 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 kernels cook in the skillet for 4-5 minutes until they are brown and blistered. Don’t stir them too much. Let them sit so they get some color.
3.Add onions and garlic Once the corn has blistered, add the sweet onions and garlic. Cook for a few minutes until the onions have softened and are translucent.
4.Make the skillet sauce Once the onions are soft, add the cooked gnocchi to the skillet and toss everything together. Turn the heat down to low and add 1/2 cup of the reserved gnocchi water, or 1/2 cup cream. Stir to combine ingredients, then let simmer until the sauce has thickened slightly. Taste and season with salt and pepper.
5.Finish the dish Right before serving, add the mozzarella balls to the skillet and garnish with fresh basil.

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