Friday, August 7, 2009
Have I told you lately how much I love gnocchi? So tasty, so versatile. Perfect year-round as a background or foreground ingredient. Here it serves as the host for beautiful summer sweet corn, fresh tomato, onion, parsley, and a delicate brown butter sauce. Easy and fabulous.
This recipe was inspired by one in the new Eating Well in Season cookbook, but I changed quite a bit about it. It would work with almost any summer vegetable, but I think corn takes this recipe to new heights. The original recipe used zucchini, and I'm sure that would be fantastic as well. Feel free to use anything you have on hand, so long as it is fresh and in its peak season!
adapted from Eating Well in Season
1 lb. package of fresh or frozen gnocchi (preferably wheat)
2 tablespoons butter
1 shallot or 1/2 onion, chopped
kernels from 2 ears of fresh sweet corn
1 large tomato, chopped
salt and pepper
pinch of ground nutmeg
1/4 cup chopped parsley
1. Bring a large pot of water to a boil. Cook gnocchi according to package directions, until the gnocchi float. Drain.
2. Meanwhile, cook the butter over medium-high in a large skillet until it begins to brown, about 2-3 minutes. Add onion and corn, and cook, stirring often, until softened, about 3 minutes.
3. Add tomato, and season with salt, pepper, and nutmeg. Stir in parsley and drained gnocchi, tossing to combine everything. Serve immediately.