Ingredients
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1 lb Gnocchi (store-bought)
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4 tbsp Butter (divided)
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2 Shallots (finely diced)
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1 cup Corn (fresh or frozen)
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10 oz Cherry Tomatoes
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½ cup Grated Parmesan or Vegetarian Alternative (optional, plus more for serving)
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Fresh Basil (to serve)
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Sea Salt and Black Pepper (to taste)
Instructions
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Bring a large pan of salted water to a boil. Cook the gnocchi according to package instructions until they float. Drain and reserve ½ cup of the cooking water.
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In a large skillet, melt 2 tablespoons of butter over medium heat. Add shallots and corn, and cook for about 8 minutes until soft and lightly golden. Season with salt and pepper.
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Add cherry tomatoes to the skillet, reduce the heat, and cook for 5 more minutes until the tomatoes start to burst. Stir in 2 tablespoons of butter.
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Add the cooked gnocchi to the skillet. Pour in ¼ to ½ cup of reserved cooking water and toss to coat everything in a buttery sauce.
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If desired, add 1–2 more tablespoons of butter for extra richness.
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Stir in grated Parmesan or vegetarian cheese until melted and creamy.
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Adjust seasoning to taste. Serve topped with fresh basil and extra cheese if desired.
Notes
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Use fresh corn for the best texture, but frozen works well too.
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You can make it vegan by replacing butter and cheese with plant-based options.
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Add spinach, peas, or zucchini for extra vegetables.
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For protein, try grilled chicken, turkey bacon, or crispy tofu.
- Prep Time: 5 minutes
- Cook Time: 15 minutes