Creamy Summer Corn Gnocchi (Print-Friendly Version)
Soft gnocchi tossed with sweet corn and a rich, creamy sauce, finished with fresh basil and Parmesan.
# What You’ll Need to Make This:
→ Main Components
01 -
450 grams fresh gnocchi
02 -
2 cups fresh corn kernels (approximately 4 ears)
03 -
1 small onion, finely chopped
04 -
2 cloves garlic, minced
→ Sauce and Seasoning
05 -
1 tablespoon olive oil
06 -
2 tablespoons unsalted butter
07 -
1 cup heavy cream
08 -
1 cup vegetable broth
09 -
0.5 cup grated Parmesan cheese
10 -
1 teaspoon fresh thyme leaves or 0.5 teaspoon dried thyme
11 -
Salt, to taste
12 -
Black pepper, to taste
→ Garnish
13 -
Fresh basil leaves
# How to Prepare:
01 -
Shuck fresh corn and slice kernels off the cobs. Set aside.
02 -
Bring a large pot of salted water to a boil. Add gnocchi and cook until they rise to the surface, about 2–3 minutes. Remove gnocchi with a slotted spoon and set aside. Reserve 120 milliliters pasta water.
03 -
In a large skillet, heat olive oil and butter over medium heat. Add chopped onion and sauté until translucent, about 4–5 minutes. Stir in minced garlic and cook for 1 additional minute until fragrant.
04 -
Add corn kernels and sauté for 3–4 minutes. Pour in vegetable broth and heavy cream, stirring well. Simmer for 5–7 minutes until the mixture slightly thickens.
05 -
Add grated Parmesan, thyme, salt, and black pepper to the sauce. Gently fold in cooked gnocchi. If needed, add reserved pasta water to adjust sauce consistency. Cook for 2 more minutes to heat through.
06 -
Divide gnocchi among plates and garnish with fresh basil leaves. Serve warm.
# Extra Tips:
01 -
For maximum freshness and sweetness, use peak-season corn. If fresh gnocchi is unavailable, quality packaged gnocchi can be substituted.