Pan Toasted Brown Butter Gnocchi with Grilled Corn + Scallions
Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Pan Toasted Brown Butter Gnocchi with Grilled Corn + Scallions at home. For $3.32 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 2. One portion of this dish contains roughly 15g of protein, 55g of fat, and a total of 938 calories. It works well as a rather expensive main course for The Fourth Of July. 1191 person have made this recipe and would make it again. From preparation to the plate, this recipe takes about 30 minutes. It is brought to you by How Sweet Eats. If you have green onions, pepper, fresh basil leaves, and a few other ingredients on hand, you can make it. With a spoonacular score of 53%, this dish is solid. Users who liked this recipe also liked Toasted Gnocchi with Herb Brown Butter, Pan Roasted Brussels Sprouts with Brown Butter and Toasted Pecans, and Toasted Jasmine Rice with Grilled Scallions.
Servings: 2
Ingredients:
4 tablespoons brown butter
2 ears sweet corn
4 fresh basil leaves, torn
2 cups cooked gnocchi (I used whole wheat)
4 scallions/green onions
4 tablespoons olive oil
2 tablespoons freshly grated parmesan cheese
1/2 teaspoon pepper
1/2 teaspoon salt
Equipment:
grill
bowl
frying pan
Cooking instruction summary:
Preheat your grill to medium heat. Brush the corn and scallions with 2 tablespoons of olive oil and sprinkle them with the salt and pepper. When the grill is hot, place the corn and scallions directly on the grates. Cook the scallions for 1 to 2 minutes, flipping them during cook time. Cook the corn until the kernels soften and turn golden brown, about 8 to 10 minutes, turning the corn as you go. [As a note, I do this while the water is coming to a bowl and the pasta is cooking.]Once the corn is cool enough to touch, cut the kernels off the cob. Slice the scallions.Heat a large skillet over medium heat and add the remaining 2 tablespoons of olive oil. Add the gnocchi and cook until the sides are golden brown and toast, flipping as you go, for about 3 to 4 minutes. Remove the gnocchi and add it to a bowl. Toss it in brown butter, then add the corn and scallions. Sprinkle the parmesan and basil leaves on top. Serve!
Step by step:
1. Preheat your grill to medium heat.
2. Brush the corn and scallions with 2 tablespoons of olive oil and sprinkle them with the salt and pepper. When the grill is hot, place the corn and scallions directly on the grates. Cook the scallions for 1 to 2 minutes, flipping them during cook time. Cook the corn until the kernels soften and turn golden brown, about 8 to 10 minutes, turning the corn as you go. [As a note, I do this while the water is coming to a bowl and the pasta is cooking.]Once the corn is cool enough to touch, cut the kernels off the cob. Slice the scallions.
3. Heat a large skillet over medium heat and add the remaining 2 tablespoons of olive oil.
4. Add the gnocchi and cook until the sides are golden brown and toast, flipping as you go, for about 3 to 4 minutes.
5. Remove the gnocchi and add it to a bowl. Toss it in brown butter, then add the corn and scallions. Sprinkle the parmesan and basil leaves on top.
6. Serve!
Nutrition Information:
covered percent of daily need
