Brown Butter Corn and Pesto Gnocchi

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
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  • Recipe Category Gnocchi

  • Recipe Cuisine American

  • Recipe Level Simple

Recipe By: Jamie Vespa @dishingouthealth



  • 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.

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