Summer Skillet Gnocchi

Name: Summer Skillet Gnocchi
Total time: 45 min
Yield: 2 to 4
Ingredients: 1 tablespoon olive oil; 1 tablespoon unsalted butter; 1/2 sweet onion; 2 garlic cloves; 1 cup shittake mushrooms; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/2 to 3/4 cup half and half; 1/2 cup freshly grated parmagiano-reggiano cheese; 3 ears of grilled corn; 1 pound mini gnocchi; fresh basil and oregano for garnish

User Reviews

5.0

54 reviews

Excellent

Total Time
45 mins
Servings
2 to 4
Course
Main Course
Cuisine
Italian

Summer Skillet Gnocchi

Iris Warren

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 sweet onion, diced
2 garlic cloves, minced
1 cup shittake mushrooms
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 to 3/4 cup half and half
1/2 cup freshly grated parmagiano-reggiano cheese, plus more for topping
3 ears of grilled corn cut from the cob
1 pound mini gnocchi cooked
fresh basil and oregano for garnish

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Instructions

Heat a large skillet over medium-low heat and add the olive oil and butter. Once the butter has melted, add the onion and stir. Cook until softened, about 6 o 8 minutes. Stir in the garlic and cook for another minute. Stir in the mushrooms. Cook for 5 to 6 minutes, stirring often, until they soften. Season the mixture with the salt and the pepper.
[At this time I usually cook the gnocchi according to package directions!]
Increase the heat to medium. Slowly stream in the half and half, stirring the entire time, scraping any flavor bits from the bottom. I start with about 1/2 cup but add a little more as I go if needed. Stir in the parmesan cheese. Taste and season additionally if desired. Toss in the grilled corn and gnocchi, stirring to coat. Add a bit more cheese on top, along with the basil and oregano.