Brown Butter Corn and Pesto Gnocchi

Brown Butter Corn and Pesto Gnocchi with Lemony Whipped Ricotta is the ultimate summer pasta. Rich and creamy with bursts of sweet corn, this restaurant-worthy gnocchi recipe is ready in just 30 minutes.

This recipe post is proudly sponsored by DeLallo. I was compensated for my time, however all opinions are my own.

This peak summer pasta masters the balance of creaminess and crunch, sweetness and spice, and rich, yet bright flavors.

Sautéing sweet summer corn in a garlickly brown butter mixture creates a crave-worthy flavor profile. 

If you haven’t tried browning butter yet, the transformation is truly unrivaled. Brown butter is almost caramel-like in richness with an intoxicating nutty aroma.

While this gnocchi recipe is super adaptable, the only non-negotiable ingredient is DeLallo Simply Pesto, which is the freshest-tasting jarred pesto in the game. 

I use it in everything from Cheesy Broccoli Casseroles to Potato Salads and Roasted Salmon.

How to Make Corn and Pesto Gnocchi

What sets this gnocchi recipe apart from others lies in the cooking method.

Instead of boiling the gnocchi, we actually pan-sear it to achieve the perfect crisp-tender texture. Not only does this method streamline the cooking process, it eliminates the risk of overcooking the gnocchi.

For best results, look for DeLallo Potato Gnocchi in the dried pasta aisle. In terms of taste and texture, it's as close to homemade as you're going to get.

The Ingredients

• Potato Gnocchi: Made with 85% potato, DeLallo Potato Gnocchi are light and airy with a savory flavor, bringing the rich tradition of Northern Italy to every bite.
  • To make this pasta gluten free, use their Gluten Free Gnocchi, which is made from potatoes and rice.
• Butter: I suggest using grass-fed, unsalted butter, such as Kerrygold or Vital Farms brand. Grass-fed butter has a stronger nutritional profile than conventional, plus a richer, more pure taste.
• Corn: Sweet summer corn is the star ingredient of this recipe. You need 1 cup total, which should come from 1 large cob.
• Aromatics: A mix of shallots, garlic, and chili flakes form the aromatic foundation of the sauce.
• Pesto: DeLallo Simply Pesto Traditional Basil is a simple but flavorful Italian sauce featuring handpicked Ligurian basil blended with olive oil, pine nuts, cashews, garlic, Parmigiano-Reggiano and Pecorino Romano. It’s truly the most flavorful, freshest-tasting jarred pesto on store shelves, and boasts endless versatility. Use it in dressings, marinades, on pizza, soups, and more. 
• Ricotta: Whole milk ricotta lends richness and tang. It's the perfect creamy counter to the chewy gnocchi and crunchy kernels of corn. 
• Lemon: Fresh lemon juice is a must for a bright hit of acidity.
• Basil: Adding a smattering of fresh basil to each plate as the final garnish.

The Directions

Step 1: Prepare Lemony Whipped Ricotta

To a food processor, combine ricotta and the zest and juice of 1 lemon. Blend for 30 seconds, until the ricotta is smooth and creamy. Set aside.

Step 2: Sauté Gnocchi

Heat 2 Tbsp. oil in a large skillet over medium heat. Add gnocchi and cook, undisturbed, for 4 minutes, until the underside is deeply golden. Toss, and continue cooking for 3 to 4 more minutes, until chewy and al dente. Transfer gnocchi to a bowl.

Step 3: Sauté Aromatics and Corn

To the same skillet, add butter. Cook until the butter turns dark amber and gives off a nutty aroma, about 3 minutes. Be sure to stir often, and watch closely to prevent burning.

Add remaining 1 Tbsp. olive oil, along with shallots, garlic, thyme, and chili flakes. Cook 2 to 3 minutes, until soft and aromatic. Stir in corn and cook 3 more minutes. Season with salt and pepper.

Step 4: Assemble Corn and Pesto Gnocchi

Add gnocchi back to pan, along with pesto; stir to coat. Cook mixture for 2 more minutes, just long enough to rewarm gnocchi.

Spread ¼ cup of the whipped ricotta on four plates. Spoon corn and pesto gnocchi overtop, and garnish with freshly grated Parmesan, fresh basil, and extra lemon zest, if desired.

Recipe Variations

• Chicken Pesto Gnocchi: For a lean protein option, add grilled or pan-seared strips of chicken breast.
• Scallop Gnocchi: This gnocchi recipe bodes exceptionally well with pan-seared scallops. (My personal favorite protein addition!)
• Gluten Free Pesto Gnocchi: Look for DeLallo Gluten Free Gnocchi, which is made from potatoes and rice.

How to Store and Reheat

• Store: Refrigerate leftover whipped ricotta separately from gnocchi mixture. Both components will last up to 4 days.
• Reheat: When ready to reheat, leave the whipped ricotta out at room temperature for at least 30 minutes to remove the chill. Reheat gnocchi mixture in the microwave or in a skillet over medium heat. Add a splash of water to help rehydrate the pasta and sauce.

More Gnocchi Recipes to Try

Sheet Pan Pesto Gnocchi - reader favorite!

Tuscan Creamy Gnocchi Soup

30 Minute Creamy Tomato Gnocchi with Burrata

If you give this recipe a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. Lastly, follow along on Facebook and Pinterest for the latest recipe updates!

Brown Butter Corn and Pesto Gnocchi

Brown Butter Corn and Pesto Gnocchi with Lemony Whipped Ricotta is the ultimate summer pasta. Rich and creamy with bursts of sweet corn, and ready in just 30 minutes.

5 from 12 votes

Print Pin Rate

Course: Dinner, Main Course

Cuisine: Italian

Diet: Vegetarian

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 505kcal

Author: Jamie Vespa MS, RD

Equipment

• ▢
  Food processor
• ▢
  Large skillet

Ingredients

• ▢ 1 cup whole-milk ricotta cheese
• ▢ Zest and juice of 1 lemon
• ▢ 3 Tbsp. extra-virgin olive oil, divided
• ▢ 1 (16-oz.) pkg. DeLallo Potato Gnocchi
• ▢ 3 Tbsp. butter
• ▢ ½ cup finely chopped shallots
• ▢ 3 garlic cloves, minced
• ▢ 1 tsp. fresh thyme leaves (or ¼ tsp. dried thyme)
• ▢ ¼ tsp. chili flakes
• ▢ 1 cup fresh corn kernels (cut from 1 large cob)
• ▢ ½ tsp. kosher salt
• ▢ ¼ tsp. black pepper
• ▢ ¼ cup DeLallo Simply Pesto
• ▢ Freshly grated Parmesan for garnish
• ▢ Fresh basil leaves for garnish

Instructions

• To a food processor, combine ricotta and the zest and juice of 1 lemon. Blend for 30 seconds, until the ricotta is smooth and creamy. Set aside.
• Heat 2 Tbsp. of the olive oil in a large skillet over medium heat. Add gnocchi and cook, undisturbed, for 4 minutes, until the underside is deeply golden. Toss, and continue cooking for 3 to 4 more minutes, until chewy and al dente. Season with a pinch of salt, and transfer gnocchi to a bowl.
• To the same skillet, add butter. Cook until the butter turns dark amber and gives off a nutty aroma, about 3 minutes. Be sure to stir often, and watch closely to prevent burning.

  Add remaining 1 Tbsp. olive oil, along with shallots, garlic, thyme, and chili flakes. Cook 2 to 3 minutes, until soft and aromatic. Stir in corn and cook 3 more minutes. Season with ½ tsp. salt and ¼ tsp. black pepper.
• Add gnocchi back to pan, along with pesto; stir to coat. Cook mixture for 2 more minutes, just long enough to rewarm gnocchi.

  Spread ¼ cup of the whipped ricotta on four plates. Spoon corn and pesto gnocchi overtop, and garnish with freshly grated Parmesan, fresh basil, and extra lemon zest, if desired.

Notes

• Store: Refrigerate leftover whipped ricotta separately from gnocchi mixture. Both components will last up to 4 days.
• Reheat: When ready to reheat, leave the whipped ricotta out at room temperature for at least 30 minutes to remove the chill. Reheat gnocchi mixture in the microwave or in a skillet over medium heat. Add a splash of water to help rehydrate the pasta and sauce.

Nutrition

Serving: 1cup | Calories: 505kcal | Carbohydrates: 51g | Protein: 14g | Fat: 27g | Saturated Fat: 8g | Sodium: 905mg | Fiber: 1g | Sugar: 1g

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