Home
Blog
Brown Butter Corn and Pesto Gnocchi

Brown Butter Corn and Pesto Gnocchi

Name: Brown Butter Corn and Pesto Gnocchi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 cup whole-milk ricotta cheese; Zest and juice of 1 lemon; 3 tablespoons delallo extra-virgin olive oil, divided; 1 (16-ounce) package DeLallo Potato Gnocchi; 3 tablespoons butter; ½ cup finely chopped shallots; 3 minced garlic cloves; 1 teaspoon fresh thyme leaves (or ¼ tsp. dried thyme); ¼ teaspoon chili flakes; 1 cup fresh corn kernels; ½ teaspoon kosher salt; ¼ teaspoon black pepper; ¼ cup DeLallo Simply Pesto® Traditional Basil Sauce; DeLallo Grated Parmesan for garnish; Fresh basil leaves for garnish

We love corn season! And we love to pair corn with pesto. This Pesto Brown Butter Gnocchi is the perfect summer combination. It is rich and creamy and ready in just 30 minutes.

Grilled gnocchi tossed with corn in a pesto sauce atop a smear of ricotta cheese on a plate

Prep Time

10min
Cook Time

20min
Total Time

30min
Servings

4

Recipe Category Gnocchi
Recipe Cuisine American
Recipe Level Simple

Recipe By: Jamie Vespa @dishingouthealth

Ingredients

1 cup whole-milk ricotta cheese
Zest and juice of 1 lemon
3 tablespoons DeLallo Extra Virgin Olive Oil, divided
1 (16-ounce) package DeLallo Potato Gnocchi
3 tablespoons butter
½ cup finely chopped shallots
3 minced garlic cloves
1 teaspoon fresh thyme leaves (or ¼ tsp. dried thyme)
¼ teaspoon chili flakes
1 cup fresh corn kernels
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ cup DeLallo Simply Pesto® Traditional Basil Sauce
DeLallo Grated Parmesan for garnish
Fresh basil leaves for garnish

Directions

To a food processor, combine ricotta and the zest and juice of 1 lemon. Blend for 30 seconds, until the ricotta is smooth and creamy. Set aside.
Heat 2 tablespoons oil in a large skillet over medium heat. Add gnocchi and cook, undisturbed, for 3 to 4 minutes, until the underside is deeply golden. Toss, and continue cooking for 4 more minutes, until chewy and al dente. Season with a pinch of salt, and transfer gnocchi to a bowl.
To the same skillet, add butter. Cook until the butter turns dark amber and gives off a nutty aroma, about 2 to 3 minutes. Be sure to stir often, and watch closely to prevent burning. Add remaining 1 tablespoon olive oil, along with shallots, garlic, thyme, and chili flakes. Cook 2 to 3 minutes, until soft and aromatic. Stir in corn and cook 3 more minutes. Season with ½ teaspoon salt and ¼ teaspoon black pepper.
Add gnocchi back to pan, along with pesto; stir to coat. Cook mixture for 2 more minutes, just long enough to rewarm gnocchi. Spread ¼ cup of the whipped ricotta on four plates. Spoon corn and pesto gnocchi overtop, and garnish with grated Parmesan, fresh basil, and extra lemon zest, if desired.

Stay Connected...

tag @delallofoods on Instagram to share your kitchen creations!

Keywords:

pesto brown butter gnocchi , brown butter gnocchi recipe , pesto gnocchi recipe , corn gnocchi recipe