Sweet Corn And Basil Ricotta Gnocchi
If you've ever wanted to make homemade gnocchi but felt intimidated, this Sweet Corn And Basil Ricotta Gnocchi is the recipe that'll change your mind. It's a cozy, crowd-pleasing dinner that's easier than it looks. Pillowy ricotta gnocchi get tossed in a silky blended sweet corn and fresh basil sauce that's creamy, bright, and packed with summer flavor. The whole dish comes together with simple pantry staples, and you can easily swap in vegetable broth to keep it fully vegetarian. Topped with freshly grated Parmesan and a squeeze of lemon, it's the kind of bowl that makes a weeknight feel like a special occasion.
Total Time
1 hr 15 min
1 hr 15 min
Prep Time
25 minutes
25 min
Cook Time
50 minutes
50 min
Total Time
1 hr 15 min
1 hr 15 min
Prep Time
25 minutes
25 min
Cook Time
50 minutes
50 min
Ingredients
for 4 servings
Ricotta Gnocchi
- 1 large egg, lightly beaten
- 1 (16-ounce) container whole milk ricotta
- ½ teaspoon kosher salt
- 3 cups all-purpose flour, plus more for rolling
Corn And Basil Sauce
- 2 tablespoons unsalted butter, (1/4 stick)
- 1 small shallot, finely diced (about 1/4 cup)
- 3 cups frozen sweet corn, thawed, divided
- 3 garlic cloves, minced
- 1 cup chicken or vegetable broth, divided
- ¼ cup heavy cream
- ½ cup packed fresh basil leaves, plus more for garnish
- 2 tablespoons olive oil
- kosher salt, to taste
- freshly ground black pepper, to taste
- freshly grated parmesan cheese, for garnish
- lemon juice, optional
Nutrition Info
- Calories 709
- Fat 20g
- Carbs 111g
- Fiber 6g
- Sugar 6g
- Protein 25g
Estimated values based on one serving size.
Preparation
- In a large bowl, whisk together the egg, ricotta, and salt. Add the flour ½ cup at a time, starting with 2 cups, first mixing with a fork, then using your hands to fully incorporate until a dough forms.
- Transfer the dough to a floured surface and gently knead, adding extra flour as needed, until smooth. Shape into a loose ball and refrigerate, uncovered, for 30 minutes.
- On a floured surface, divide the dough into 8 pieces. Using your fingers, gently roll each piece into a rope about ½ inch thick, adding a teaspoon of flour at a time if the dough is sticky.
- Use a knife or bench scraper to cut each rope into pieces about ¾ inch long.
- Using the back of a fork, press each piece with your thumb and roll it down the tines to create a ridged pattern on one side and a dimple on the other. Set aside.
- In a large skillet, melt the butter over medium heat. Add the shallot and cook for about 2 minutes, until softened. Add the garlic and cook for 30 seconds, until fragrant. Reserve ½ cup of the corn and set aside. Stir in the remaining 2½ cups of corn and cook for 5 minutes, until heated through.
- Stir in ½ cup of the broth and all of the heavy cream. Cook for 3 minutes, then reduce the heat to low and simmer for 5 minutes to let the flavors meld. Remove from the heat and let cool slightly.
- While the corn mixture cools, bring a large pot of salted water to a boil.
- Transfer the corn mixture to a blender. Add the remaining ½ cup broth and the basil, then blend until smooth. If needed, add more broth 1 tablespoon at a time until the sauce reaches your desired consistency.
- Return the sauce to the skillet over low heat. Season with salt and pepper, stir in the olive oil, and add the reserved ½ cup of corn. Turn the heat to low to keep warm.
- Add the gnocchi to the boiling water and cook for 3 to 4 minutes, until they float to the surface.
- Scoop out about ¼ cup of pasta water and add it to the sauce, stirring to loosen. Using a slotted spoon, transfer the gnocchi to the skillet and toss to coat.
- Divide among 4 bowls. Top with freshly grated Parmesan, fresh basil, and a squeeze of lemon, if desired.
- Enjoy!
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