Summer Skillet Gnocchi with Corn and Burrata
Tender gnocchi, smoky corn, burst tomatoes, peppery arugula, and creamy burrata share one colorful summer skillet.
Prep
: 10
Total
: 25 minutes
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.