RECIPE

Gnocchi with Summer Corn & Tomato

Name: Gnocchi with Summer Corn & Tomato
Cook time: 30 min
Yield: 4-6

Recipe Created For

Toughened Nonstick Pro Fry Pan

Main Course

Pasta

Cook Time

Under 30 minutes

Serving Size

4-6

Cook Mode

INGREDIENTS

2 tbsp. + 2 tbsp. unsalted butter
2 tbsp. olive oil
3 cloves garlic, minced
2 shallots, minced
1/2 cup dry white wine
2 pints cherry tomatoes, halved
Sea salt and freshly ground black pepper, to taste
1 lb. fresh gnocchi
3 ears fresh corn, steamed and chopped
Freshly grated Parmesan, to finish
Fresh basil, to finish

INGREDIENTS

2 tbsp. + 2 tbsp. unsalted butter
2 tbsp. olive oil
3 cloves garlic, minced
2 shallots, minced
1/2 cup dry white wine
2 pints cherry tomatoes, halved
Sea salt and freshly ground black pepper, to taste
1 lb. fresh gnocchi
3 ears fresh corn, steamed and chopped
Freshly grated Parmesan, to finish
Fresh basil, to finish

INSTRUCTIONS

In a 20 cm Toughened Nonstick Pro Fry Pan over medium heat, melt 2 tablespoons of the butter with the olive oil. Add the garlic and shallots, and cook until fragrant.

Pour in the white wine and let simmer until the liquid has reduced by half, about 10 minutes. Add the cherry tomatoes and cook until blistered, about 5 minutes. Season with sea salt and freshly ground black pepper.

Meanwhile, in a 28 cm Toughened Nonstick Pro Fry Pan, pan-fry the gnocchi in the remaining 2 tablespoons of butter until golden. Season with sea salt and freshly ground black pepper.

Add the tomatoes, corn, and freshly grated Parmesan to the gnocchi. Garnish with fresh basil and serve immediately.