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Brown Butter Corn and Pesto Gnocchi Recipe

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4 from 33 reviews

This Brown Butter Corn and Pesto Gnocchi recipe features pillowy potato gnocchi pan-seared to a golden crisp, then tossed in a rich brown butter sauce with sweet corn, shallots, garlic, and fresh herbs. Finished with zesty lemon ricotta, pesto, Parmesan, and basil, it’s a vibrant and comforting dish perfect for a quick yet sophisticated meal.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Ricotta Mixture

  • 1 cup whole-milk ricotta cheese
  • Zest and juice of 1 lemon

Gnocchi

  • 3 Tbsp. extra-virgin olive oil, divided
  • 1 (16-oz.) pkg. DeLallo Potato Gnocchi
  • 1/2 tsp. kosher salt, divided

Brown Butter Sauce

  • 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)
  • 1/4 tsp. black pepper, divided

Other

  • 1/4 cup DeLallo Simply Pesto
  • Freshly grated Parmesan cheese, for garnish
  • Fresh basil leaves, for garnish

Instructions

  1. Prepare Lemon Ricotta: In a food processor, combine the ricotta cheese with the zest and juice of the lemon. Blend for about 30 seconds until the ricotta becomes smooth and creamy. Set aside this lemon ricotta for serving.
  2. Cook the Gnocchi: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the potato gnocchi in a single layer and cook without stirring for 4 minutes until the undersides turn deeply golden. Toss the gnocchi gently and continue cooking for another 3 to 4 minutes until they become chewy and al dente. Season lightly with a pinch of kosher salt. Remove the gnocchi from the skillet and transfer to a bowl.
  3. Make Brown Butter Sauce: In the same skillet, add the butter and cook over medium heat, stirring frequently, until the butter turns a dark amber color and emits a nutty aroma, about 3 minutes. Add the remaining 1 tablespoon olive oil, then stir in the finely chopped shallots, minced garlic, fresh thyme leaves, and chili flakes. Cook for 2 to 3 minutes until the shallots are soft and fragrant. Add the fresh corn kernels and cook for an additional 3 minutes. Season the sauce with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
  4. Combine and Warm Gnocchi: Return the cooked gnocchi to the skillet with the brown butter and corn mixture. Add the pesto and stir well to coat everything evenly. Warm the combined ingredients on medium heat for about 2 minutes to meld the flavors.
  5. Serve: Spread approximately 1/4 cup of the whipped lemon ricotta on each of four plates. Spoon the brown butter corn and pesto gnocchi mixture over the ricotta. Garnish liberally with freshly grated Parmesan cheese, fresh basil leaves, and additional lemon zest if desired. Serve immediately.

Notes

  • For a gluten-free option, use potato gnocchi made with gluten-free ingredients.
  • Watch the butter closely when browning to prevent burning, stirring often is key.
  • You can substitute fresh corn with frozen corn kernels if fresh is unavailable; just thaw before using.
  • Adjust the chili flakes to your preferred spice level or omit for a milder dish.
  • This recipe pairs beautifully with a crisp white wine like Sauvignon Blanc.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/brown-butter-corn-and-pesto-gnocchi-recipe/