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Cheesy Gnocchi With Corn and Pesto
Tasty and effortless, store-bought gnocchi offers a much-needed shortcut for busy weeknight dinners. You can bypass boiling a pot of water for the gnocchi, and instead simply give them a quick sear over high heat, which creates perfectly crispy edges. Toss the crispy gnocchi with lots of sweet, fresh corn kernels, prepared pesto and a hefty sprinkle of grated cheese, and broil until the cheese gets bubbly, gooey and slightly charred in spots. The molten cheese brings all the ingredients together, but a high ratio of corn to dumpling and the bright basil in the pesto keep this dish light enough for summer.
Prep
10 min
Cook
15 min
Total
25 min
Serves
4 servings
Instructions
- 01
In a 12-inch skillet over medium-high heat, heat the oil until sizzling hot, about 2 minutes. Add the gnocchi and sear, undisturbed, for 4 minutes, until crispy underneath.
- 02
Add the corn and cook, stirring occasionally, for 2 minutes, until softened. Remove from the heat.
- 03
Stir in the pesto. Season with salt as needed, and add a few cracks of black pepper.
- 04
Place an oven rack underneath the broiler. Set the broiler to high.
- 05
Top the gnocchi and corn with the cheese. Place the skillet underneath the broiler and broil for about 4 minutes, until the cheese is completely melted and slightly charred on top.
- 06
Top with more pesto and divide among bowls.
Nutrition
per serving
- Calories
- 661.6
- Protein
- 23.3grams
- Carbs
- 66.5grams
- Fat
- 35.8grams
- Fiber
- 6.1grams
- Sugar
- 4.3grams
- Sat. fat
- 11.1grams
- Sodium
- 838.9milligrams
- Cholesterol
- 69.4milligrams
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