Summer Skillet Gnocchi

This just screams summer. You’re going to love this recipe from our friend, Jess, from HowSweetEats.com!

INGREDIENTS

• 1 tablespoon DeLallo Extra Virgin Olive Oil
• 1 tablespoon unsalted butter
• 1/2 sweet onion, diced
• 2 garlic cloves, minced
• 1 cup shittake mushrooms
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 to 3/4 cup half and half
• 1/2 cup freshly grated parmagiano-reggiano cheese, plus more for topping
• 3 ears of grilled corn, cut from the cob
• 1 pound Potato Gnocchi, cooked
• fresh basil and oregano for garnish

DIRECTIONS

1. Heat a large skillet over medium-low heat and add the olive oil and butter.
2. Once the butter has melted, add the onion and stir. Cook until softened, about 6 o 8 minutes.
3. Stir in the garlic and cook for another minute.
4. Stir in the mushrooms. Cook for 5 to 6 minutes, stirring often, until they soften.
5. Season the mixture with the salt and the pepper.
6. At this time I usually cook the gnocchi according to package directions!
7. Increase the heat to medium. Slowly stream in the half and half, stirring the entire time, scraping any flavor bits from the bottom. I start with about 1/2 cup but add a little more as I go if needed.
8. Stir in the parmesan cheese. Taste and season additionally if desired.
9. Toss in the grilled corn and gnocchi, stirring to coat.
10. Add a bit more cheese on top, along with the basil and oregano.