Brown Butter Corn and Pesto Gnocchi

4.96 from 22 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 Time15

Cook Time15

Total Time30

Course: Dinner, Main Course

Cuisine: Italian

Diet: Vegetarian

Servings:

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
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

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.

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