Pan Toasted Brown Butter Gnocchi with Grilled Corn + Scallions
User Reviews
0
0 reviews
Unrated
-
Total Time
30 mins
-
Servings
2
-
Course
Main Course
-
Cuisine
American
Pan Toasted Brown Butter Gnocchi with Grilled Corn + Scallions
Report
Balanced, flavorful, and enjoyable—this recipe has it all.
Share:
Ingredients
- 2 cups gnocchi I used whole wheat, cooked
- 4 tablespoons olive oil
- 2 sweet corn ears
- 4 scallions aka green onions
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons butter brown
- 2 tablespoons Parmesan Cheese freshly grated
- 4 basil leaves torn, fresh
Instructions
- Preheat your grill to medium heat. Brush the corn and scallions with 2 tablespoons of olive oil and sprinkle them with the salt and pepper. When the grill is hot, place the corn and scallions directly on the grates. Cook the scallions for 1 to 2 minutes, flipping them during cook time. Cook the corn until the kernels soften and turn golden brown, about 8 to 10 minutes, turning the corn as you go. [As a note, I do this while the water is coming to a bowl and the pasta is cooking.]
- Once the corn is cool enough to touch, cut the kernels off the cob. Slice the scallions.
- Heat a large skillet over medium heat and add the remaining 2 tablespoons of olive oil. Add the gnocchi and cook until the sides are golden brown and toast, flipping as you go, for about 3 to 4 minutes. Remove the gnocchi and add it to a bowl. Toss it in brown butter, then add the corn and scallions. Sprinkle the parmesan and basil leaves on top. Serve!
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
