Sweet Corn Gnocchi Skillet Recipe

Bring a pot of salted water to boil. Add gnocchi and cook for about 4 to 5 minutes until they float.

Remove gnocchi and reserve ½ cup of the cooking water for the skillet.

Heat a large skillet over medium-high heat, then add the olive oil. When the oil is shimmering, add the corn kernels.

Let kernels cook in the skillet for 4 to 5 minutes until they are brown and blistered. Don’t stir them too much. Let them sit so they get some color.

Once the corn has blistered, add the sweet onions and garlic. Cook for a few minutes until the onions have softened and are translucent.

Once the onions are soft, add the cooked gnocchi to the skillet and toss everything together. Turn the heat down to low and add ½ cup of the reserved gnocchi water or ½ cup cream.

Stir to combine ingredients, then let simmer until the sauce has thickened slightly. Taste and season with salt and pepper.

Right before serving, add the mozzarella balls to the skillet and garnish with fresh basil.

Leftovers will keep well in the fridge for a few days. Reheat it in a skillet over low heat with a little water. If freezing the dish, make sure to thaw and reheat it gently. A microwave will ruin the sauce and the gnocchi texture.