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As the warm summer days roll in, the allure of fresh, vibrant ingredients becomes irresistible. One dish that perfectly embodies the essence of summer is Creamy Summer Corn Gnocchi. This delightful recipe combines the sweetness of seasonal corn, the juiciness of ripe tomatoes, and the comforting, pillowy texture of gnocchi, resulting in a meal that is both light and satisfying. With its rich, creamy sauce and bright flavors, this dish is not only a feast for the palate but also a celebration of the bountiful produce available during the warmer months.

Creamy Summer Corn Gnocchi

Discover the essence of summer with this Creamy Summer Corn Gnocchi recipe. Perfectly blending sweet corn, juicy tomatoes, and soft gnocchi in a luscious creamy sauce, this dish celebrates seasonal produce at its finest. Quick and easy to prepare, it's an ideal choice for warm evenings. Elevate your meals with fresh ingredients that are delicious and nutritious, making every bite a delightful experience. Enjoy a taste of summer in every serving!
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Ingredients
  

1 lb ricotta gnocchi (store-bought or homemade)

2 cups fresh corn kernels (about 4 ears of corn)

1 cup heavy cream

1 tablespoon unsalted butter

1 medium shallot, finely chopped

2 cloves garlic, minced

1 cup cherry tomatoes, halved

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

Salt and black pepper, to taste

1/2 cup freshly grated Parmesan cheese, plus extra for serving

2 tablespoons fresh basil, chopped (for garnish)

Instructions
 

Prepare the Corn: If using fresh corn, start by husking the corn and cutting the kernels off the cob. Set aside. If using frozen corn, ensure it’s thawed.

    Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the ricotta gnocchi and cook according to package instructions, usually until they float (about 2-3 minutes). Drain and set aside.

      Sauté Aromatics: In a large skillet, melt the butter over medium heat. Add the chopped shallot and cook until translucent, about 2-3 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

        Add Corn and Cream: Add the fresh corn kernels to the skillet, stirring frequently. Cook for about 5 minutes until the corn is tender. Pour in the heavy cream, bringing it to a gentle simmer. Allow it to thicken slightly, about 3-4 minutes.

          Incorporate Gnocchi: Add the cooked gnocchi to the skillet, gently tossing to coat with the creamy corn sauce. Stir in the halved cherry tomatoes, thyme, and season with salt and pepper to taste.

            Finish with Cheese: Remove from heat and stir in the grated Parmesan cheese until melted and incorporated, creating a rich and creamy texture.

              Serve: Plate the gnocchi in bowls, garnishing with fresh basil and an extra sprinkle of Parmesan cheese. Enjoy this light and creamy dish that celebrates summer flavors!

                Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings