Brown Butter Corn and Pesto Gnocchi

4.96 from 21 votes
Jump to RecipePrint

This post may contain affiliate links. Please read our disclosure policy.

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.Corn and pesto gnocchi served over whipped ricotta in a gray bowl

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.A fork taking a bite of gnocchi and whipped ricotta

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 IngredientsGnocchi recipe ingredients in separate bowls on a gray surface

  • 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.Whipped ricotta in a food processor

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.Potato gnocchi being sauteed until golden in a skillet

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.Aromatics and corn being sauteed in butter in a gray skillet

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 1/4 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.Corn and pesto gnocchi being tossed together in a skillet

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.

DeLallo pesto placed next to a bowl of styled gnocchi

More Gnocchi Recipes to Try

Sheet Pan Pesto Gnocchireader 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!

4.96 from 21 votes

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.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4

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
  • 1/2 cup finely chopped shallots
  • 3 garlic cloves, minced
  • 1 tsp. fresh thyme leaves (or 1/4 tsp. dried thyme)
  • 1/4 tsp. chili flakes
  • 1 cup fresh corn kernels (cut from 1 large cob)
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1/4 cup DeLallo Simply Pesto
  • Freshly grated Parmesan for garnish
  • Fresh basil leaves for garnish
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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 1/2 tsp. salt and 1/4 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 1/4 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

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!

 

2K Shares

You May Also Like

4.96 from 21 votes (6 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




25 Comments

  1. Karyn says:

    4 stars
    Tasty, elegant and FAST! I added shrimp which added a nice bit of color. Loved the crisped gnocchi!

    1. Jamie Vespa says:

      So happy you enjoyed it!!

  2. Tamara says:

    5 stars
    Ummmm, WOWWWWW! This was so good! Thank you as always for your imaginative recipes!

    1. Jamie Vespa says:

      So glad you enjoyed it, my friend! Thank you for leaving a review!

  3. Dana says:

    5 stars
    Every recipe on this site is amazing, I’ve made many. Didn’t have gnocchi, so I made this as a risotto and it was delicious. I made extra ricotta, and I plan to add it to sandwiches for lunch this week. Keep sharing your creativity with the world!