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GNOCCHI WITH FRESH CORN AND ZUCCHINI SAUCE RECIPE

Written on Tuesday, August 2, 2016 | 4:10:00 PM



Serves : servings 

Ingredients : 
- ¼ cup (60 g) butter
- ½ cup (45 g) white or yellow onion, finely diced
- Salt and freshly ground black pepper
- 2 cloves garlic, chopped
- 4 cups (460 g) zucchini (about 3 zucchini), diced
- 2½ cups (450 g) fresh corn kernels (about 3 ears corn)
- 1 tsp dried oregano
- 1 (17.5-oz [500-g]) package vacuum-packed gnocchi
- ½ cup (20 g) fresh basil, chopped
- ¼ cup (25 g) Parmesan cheese, freshly grated

Preparation Method :
- Bring a large pot of salted water to a boil.

- Heat the butter in a large skillet over medium-high heat until melted and slightly browned. Add the onion and cook until soft, about 3–5 minutes. Add in a generous pinch of salt and pepper. Add the garlic, zucchini, corn kernels and oregano. Cook for 5–8 minutes until soft. Season to taste with salt and pepper.

- While the zucchini and corn are cooking, add the gnocchi to the boiling water and cook until gnocchi start to float to the top. As soon as the gnocchi float to the surface, scoop out and place in a large bowl. Add the cooked zucchini and corn mixture to the gnocchi. Stir in chopped basil leaves and Parmesan cheese.




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