Summer Skillet Gnocchi with Grilled Corn and Burrata
Quick, you’re having a summer dinner party and there’s only an hour until your guests arrive. Do you order pizza? Or do you whip up this vibrant skillet gnocchi with grilled corn and burrata? It’s a no-brainer. Try this one-pan wonder with a glass of white wine in the backyard. You can thank us later.
4 ears corn, shucked
4 tablespoons unsalted butter, divided
3 cups cherry tomatoes
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound store-bought gnocchi
1 red onion, sliced
3 garlic cloves, minced
4 ounces arugula
Crushed red-pepper flakes, grated Parmesan cheese, burrata cheese and fresh basil leaves, for serving
1. Preheat the grill or set a grill pan over high heat. Brush each ear of corn with ½ tablespoon melted butter. Grill the corn until charred and tender, 5 to 7 minutes. Cut the kernels off the cobs and set aside.
2. Place a cast-iron skillet on the grill (or just on the burner, if you’re working inside). In a medium bowl, toss the tomatoes with the olive oil and then season with salt and pepper. Sauté the tomatoes until charred and blistered, about 4 minutes. Remove from heat and set aside.
3. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, 4 to 5 minutes; drain.
4. In the skillet, melt the remaining 2 tablespoons butter over medium heat. Add the onion and sauté until translucent, about 4 minutes. Add the garlic, gnocchi, corn and tomatoes, and sauté until the garlic is fragrant, about 2 minutes. Add the arugula and cook until wilted, about 3 minutes.
5. Remove the skillet from the heat and top with red pepper flakes, Parmesan, burrata and basil. Serve immediately.