Ingredients
Gnocchi Dough
- 500 g (1 lb) whole milk ricotta cheese
- 1 large egg
- ¼ cup Parmigiano Reggiano, grated
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 140 g (~1 cup) all-purpose flour, plus more as needed
Cooking Water
- 1-2 tablespoons Kosher salt (for boiling water)
Browned Butter Sauce
- 56.7 g (4 Tbsp) unsalted butter
- 3 ears corn, shucked (about 1½-2 cups kernels)
- 1 cup cherry or grape tomatoes
- 2 cloves garlic, finely chopped
- ½ tsp Kosher salt
- ¼ cup Parmigiano Reggiano, grated (plus more for serving)
To Serve
- Flaky sea salt
- Freshly ground black pepper
- Fresh basil leaves (optional)
Instructions
- Make the gnocchi dough: In a large bowl, combine ricotta, egg, grated Parmesan, Kosher salt, and black pepper. Stir until well mixed. Add flour and fold gently with a rubber spatula until dough just comes together; it will be sticky. Lightly flour a work surface and transfer the dough. Knead gently to form a mostly smooth ball and let rest for 5-10 minutes to allow the flour to absorb. If still too sticky, add flour one tablespoon at a time until manageable.
- Form the gnocchi: Line a baking sheet with parchment paper and dust with flour. Divide dough into 4 equal pieces. Roll each into a ½-inch thick log. Cut each log into ¾-inch pieces and place immediately on the floured baking sheet to prevent sticking.
- Prepare the water: Bring a large pot of water to a rapid boil and generously season with 1-2 tablespoons Kosher salt. Meanwhile, prepare the sauce.
- Prepare the browned butter sauce: Melt the butter over medium-high heat. Add the shucked corn kernels and tomatoes; season with ½ tsp Kosher salt. Cook, stirring occasionally, until corn is lightly browned and tomatoes begin to burst, about 6-8 minutes. Add chopped garlic and cook 1 minute more, gently breaking the tomatoes with a spatula if desired. Reduce heat to low to keep warm.
- Cook the gnocchi: Add gnocchi carefully to boiling water and cook until they float to the top, about 2 minutes. Remove with a slotted spoon and transfer directly to the sauce, reserving some cooking water.
- Finish in the sauce, then serve: Increase heat to medium-high and cook the gnocchi in the sauce for 2-3 minutes. Add ⅓ cup reserved cooking water and ¼ cup grated Parmesan, tossing gently to coat. Serve immediately with additional Parmesan, fresh basil leaves, flaky sea salt, and freshly ground black pepper.
Notes
- Use whole milk ricotta for the best texture and flavor in the gnocchi.
- The dough will be sticky; adding flour gradually after resting helps achieve a workable consistency without toughening the gnocchi.
- Fresh sweet corn adds great flavor and texture but substitute with frozen kernels if out of season.
- Be gentle when cooking gnocchi to avoid breaking them apart.
- Reserve some cooking water to adjust sauce consistency; the starch helps thicken the sauce.
- This dish is best served immediately for the freshest texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
