Summer Skillet Gnocchi with Corn and Burrata
This summer skillet gnocchi recipe turns a focused set of ingredients into 6 servings with a clear, practical method. The complete recipe takes about 50 minutes. Follow the measured ingredients and ordered steps for a dependable result.
What Is Summer Skillet Gnocchi with Corn and Burrata?
Tender gnocchi, smoky corn, burst tomatoes, peppery arugula, and creamy burrata share one colorful summer skillet.
Why This Recipe Works
The ingredient proportions support the intended texture, while the ordered method keeps preparation straightforward and repeatable.
How to Make summer skillet gnocchi
Prepare the ingredients as listed, follow every step in order, and use the stated time, temperature, and visual cues.
Ingredients
- 4 ears corn, shucked
- 4 tablespoons unsalted butter, divided
- 3 cups cherry tomatoes
- 1 tablespoon extra-virgin olive oil
- to taste kosher salt
- to taste black pepper
- 1 pound store-bought gnocchi
- 1 red onion, sliced
- 3 garlic cloves, minced
- 4 ounces arugula
- to taste crushed red pepper flakes, for serving (optional)
- to taste Parmesan cheese, for serving (optional)
- to taste burrata, for serving (optional)
- to taste fresh basil, for serving (optional)
Instructions
- Brush the corn with 2 tablespoons of the melted butter and grill until lightly charred, 5 to 7 minutes; cool slightly and cut the kernels from the cobs.
- Toss the cherry tomatoes with olive oil, kosher salt, and black pepper, then char them in a hot skillet for about 4 minutes and set aside.
- Boil the gnocchi until they float, about 4 to 5 minutes, then drain well.
- Melt the remaining 2 tablespoons butter in the skillet and sauté the red onion for 4 minutes. Add the garlic, gnocchi, grilled corn, and tomatoes and cook for 2 minutes.
- Add the arugula and cook for about 3 minutes, just until wilted, then serve with crushed red pepper flakes, Parmesan cheese, burrata, and fresh basil.
Serving Suggestions
Serve the finished recipe promptly in portions that match the stated yield.
Helpful Tips
- Measure and prepare every ingredient before beginning.
- Keep the preparation order unchanged.
- Use the visual doneness cues together with the stated timing.
Storage
Cool leftovers promptly and store them in a covered container as appropriate for the dish.
Frequently Asked Questions
Can the ingredients be measured ahead?
Yes. Measure and prepare them as listed before starting the method.
Should the steps be reordered?
No. The blueprint order is designed to produce the intended result.
How can you tell it is ready?
Use the exact timing, temperature, and visual cues stated in the instructions.
Final Result
The finished summer skillet gnocchi should match the recipe’s stated texture, serving format, and yield.
Summer Skillet Gnocchi with Corn and Burrata
Ingredients
Ingredients
- 4 ears corn shucked
- 4 tablespoons unsalted butter divided
- 3 cups cherry tomatoes
- 1 tablespoon extra-virgin olive oil
- to taste kosher salt
- to taste black pepper
- 1 pound store-bought gnocchi
- 1 red onion sliced
- 3 garlic cloves minced
- 4 ounces arugula
- to taste crushed red pepper flakes for serving
- to taste Parmesan cheese for serving
- to taste burrata for serving
- to taste fresh basil for serving
Instructions
Instructions
- Brush the corn with 2 tablespoons of the melted butter and grill until lightly charred, 5 to 7 minutes; cool slightly and cut the kernels from the cobs.
- Toss the cherry tomatoes with olive oil, kosher salt, and black pepper, then char them in a hot skillet for about 4 minutes and set aside.
- Boil the gnocchi until they float, about 4 to 5 minutes, then drain well.
- Melt the remaining 2 tablespoons butter in the skillet and sauté the red onion for 4 minutes. Add the garlic, gnocchi, grilled corn, and tomatoes and cook for 2 minutes.
- Add the arugula and cook for about 3 minutes, just until wilted, then serve with crushed red pepper flakes, Parmesan cheese, burrata, and fresh basil.
