Summer Skillet Gnocchi
User Reviews
5
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Total Time
45 mins
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Servings
2 to 4
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Course
Main Course
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Cuisine
Italian
Summer Skillet Gnocchi
Description
Summer Skillet Gnocchi starts by gently softening diced sweet onions and minced garlic in a mix of olive oil and butter to build flavor. Shiitake mushrooms are added next and cooked until tender, lending an earthy note. After seasoning with salt and pepper, half and half is gradually stirred in, scraping up any flavorful browned bits from the pan’s bottom. Parmesan cheese enriches the sauce, creating a smooth coating for the gnocchi.
Cooked mini gnocchi and grilled corn kernels are then introduced, heated through and combined with the creamy sauce. The fresh herbs, basil and oregano, sprinkled on top, add a refreshing aromatic layer complementing the richness. The result is a comforting dish with a mix of creamy, savory, and slightly sweet flavors alongside soft gnocchi and textural contrast from corn and mushrooms.
This skillet dish can serve as a satisfying vegetarian main or a side, adaptable for seasonal produce and easy to prepare.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter unsalted
- 1/2 onion diced, sweet
- 2 garlic minced, cloves
- 1 cup shiitake mushrooms
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 to 3/4 cup half and half
- 1/2 cup Parmesan Cheese plus more for topping, freshly grated
- 3 corn cut from the cob, grilled, ears
- 1 pound gnocchi cooked, mini size
- basil fresh, for garnish
- oregano fresh, for garnish
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.
User Reviews
Overall Rating
5
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