Description
This Brown Butter Corn and Pesto Gnocchi recipe is a delightful combination of golden pan-seared gnocchi coated in nutty brown butter, sweet fresh corn, and vibrant pesto. Enhanced with a creamy lemon ricotta sauce, shallots, garlic, thyme, and a touch of chili flakes, this dish offers a perfect balance of rich, fresh, and savory flavors. Garnished with Parmesan and basil, it makes an elegant yet approachable meal.
Ingredients
Scale
Ricotta Mixture
- 1 cup whole-milk ricotta cheese
- Zest and juice of 1 lemon
Gnocchi
- 3 Tbsp. extra-virgin olive oil, divided
- 1 (16-oz.) pkg. DeLallo Potato Gnocchi
Brown Butter & Vegetables
- 3 Tbsp. butter
- 1/2 cup finely chopped shallots
- 3 garlic cloves, minced
- 1 tsp. fresh thyme leaves (or 1/4 tsp. dried thyme)
- 1/4 tsp. chili flakes
- 1 cup fresh corn kernels (cut from 1 large cob)
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
Finishing Touches
- 1/4 cup DeLallo Simply Pesto
- Freshly grated Parmesan for garnish
- Fresh basil leaves for garnish
Instructions
- Prepare the ricotta cream: To a food processor, combine the whole-milk ricotta cheese with the zest and juice of one lemon. Blend for 30 seconds until the mixture is smooth and creamy. Set aside for later use.
- Cook the gnocchi: Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the potato gnocchi in a single layer and cook undisturbed for 4 minutes until the underside is deeply golden. Toss the gnocchi and continue cooking for another 3 to 4 minutes until they become chewy and al dente. Season lightly with a pinch of salt, then transfer the gnocchi to a bowl.
- Make the brown butter and sauté aromatics: In the same skillet, melt 3 tablespoons of butter over medium heat. Cook the butter, stirring often, until it turns a dark amber color and releases a nutty aroma, about 3 minutes—watch carefully to avoid burning. Add the remaining 1 tablespoon of olive oil, finely chopped shallots, minced garlic, fresh thyme leaves, and chili flakes. Cook for 2 to 3 minutes until the shallots are soft and aromatic. Stir in the fresh corn kernels and cook for an additional 3 minutes. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Combine gnocchi and pesto: Return the cooked gnocchi to the skillet with the sautéed corn mixture. Add 1/4 cup of pesto and stir gently to coat the gnocchi evenly. Cook for 2 more minutes, just enough to rewarm the gnocchi and meld the flavors together.
- Plate and garnish: Spread 1/4 cup of the prepared lemon ricotta cream on each of four plates. Spoon the brown butter corn and pesto gnocchi mixture over the ricotta. Garnish with freshly grated Parmesan cheese, fresh basil leaves, and additional lemon zest if desired. Serve immediately.
Notes
- Use fresh corn for the best sweet flavor; frozen or canned corn can be substituted but may alter texture slightly.
- Watch the butter closely when browning to prevent it from burning, which can create a bitter taste.
- If you can’t find DeLallo Simply Pesto, feel free to use your favorite store-bought or homemade basil pesto.
- Leftover ricotta cream can be stored in an airtight container in the refrigerator for up to 2 days.
- For a spicier kick, increase chili flakes to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Keywords: brown butter, corn, pesto, gnocchi, Italian, ricotta, skillet, quick dinner, vegetarian
