- Dinner
Cheesy Gnocchi With Corn and Pesto
Tasty and effortless, store-bought gnocchi offers a much-needed shortcut for busy weeknight dinners. You can bypass boiling a pot of water for the gnocchi, and instead simply give them a quick sear over high heat, which creates perfectly crispy edges. Toss the crispy gnocchi with lots of sweet, fresh corn kernels, prepared pesto and a hefty sprinkle of grated cheese, and broil until the cheese gets bubbly, gooey and slightly charred in spots. The molten cheese brings all the ingredients together, but a high ratio of corn to dumpling and the bright basil in the pesto keep this dish light enough for summer.
Time: ~20 min
Ingredients
- Extra Virgin Olive Oil3 tbsp
- Gnocchi1 lb
- Corn, canned or fresh kernels3 cups
- Pesto, store-bought or homemade, plus more for topping½ cup
- Saltto taste
- Black Pepperto taste
- Mozzarella, grated, whole-milk, low-moisture8 oz
Instructions
Sear the Gnocchi
In a 12-inch skillet over medium-high heat, heat the oil until sizzling hot, about 2 minutes. Add the gnocchi and sear, undisturbed, for 4 minutes, until crispy underneath.
Cook the Corn
Add the corn and cook, stirring occasionally, for 2 minutes, until softened. Remove from the heat.
Stir in Pesto
Stir in the pesto. Season with salt as needed, and add a few cracks of black pepper.
Prepare Broiler
Place an oven rack underneath the broiler. Set the broiler to high.
Broil the Cheese
Top the gnocchi and corn with the cheese. Place the skillet underneath the broiler and broil for about 4 minutes, until the cheese is completely melted and slightly charred on top.
Finish and Serve
Top with more pesto and divide among bowls.