Summer Gnocchi with Grilled Corn and Burrata
SUMMER GNOCCHI WITH GRILLED COB CORN, BURRATA CHEESE AND BASIL
We’re knee deep in to summer time, and there are so many amazing summer recipes to be had!
With summer comes refreshing drinks, salads, grilled food, fresh vegetables and fruits and today’s recipe is a no exception.
Heinen’s offers a packaged fresh gnocchi found in the refrigerated pasta section at their stores. It’s a wonderful potato based gnocchi that only takes a handful of minutes to fully cook!
Also used in this wonderful, quick recipe is Heinen’s unsalted butter, local grown shucked corn on the cob for grilling on your stove top, fresh basil and arugula, Heinen’s shredded parmesan and a beautifully dolloped double pack of burrata cheese. There is even locally grown cherry tomatoes and fresh lemon wedges for topping.
You’ll want to grill the corn on stove top first. I have a grill pan with sear grooves, and a stove top grill iron plank that covers two burners. Use whatever you have access to, even if that means grilling outside. Grilling corn is easy. We just use the near-shucked corn on the cob, rinse and peel out any remaining husk and then grill on all sides for about 15 minutes while intermittently basting with butter and and a little tomato paste for that extra color and kick. The extra grill marks give extra flavor, trust us!
SUMMER GNOCCHI WITH GRILLED COB CORN, BURRATA CHEESE AND BASIL RECIPE
Prep Time: 20 min | Cook Time: 20 min | Serving Size: 4-6 as side dish
Ingredients
2 packages Heinen’s Gnocchi
pack of corn on the cob (pack of 3 used here), grilled with butter and tomato sauce basted on while grilling, then using knife, vertically cut corn off cob downwards into a plate for serving
unsalted butter
olive oil for sautéing
salt, black pepper, red pepper flake to taste
2 cups arugula for tossing final gnocchi salad
handful basil leaves for tossing gnocchi salad and topping
8oz cherry tomatoes, halved for topping
shredded parmesan cheese for topping
lemon wedges for topping
1-2 burrata cheese from jar
Instructions
Grill the corn before hand on stove as mentioned above, and mix together half stick of softened butter with a tablespoon of tomato paste to baste the corn while you grill it. Once done after about 15 minutes of grilling on all sides, cut the corn off into a bowl. Set aside for final gnocchi salad.
According to gnocchi packaging, boil 2 packs of gnocchi for about 4 minutes, then drain liquid.
In a different large skillet, coat with olive oil and set on medium-high heat.
Sauté the gnocchi for about 5-7 minutes to get that nice browning on gnocchi. Add in a tablespoon or two of the unsalted butter to swirl around the skillet to get incorporated into the gnocchi. Add in salt, black pepper and red pepper flakes to your liking.
Turn heat off, and add corn to the gnocchi skillet.
In a large serving bowl, toss in the arugula, basil and parmesan.
Transfer to a large platter.
To top it, add lemon wedges, a little more olive oil to drizzle, more basil and the tomato halves.
Plop one or two of the burrata cheese balls into designated areas and open with a knife to get the cheese out to mix on your own plate. Maybe a little more parmesan!
Serve fresh and make sure to mix in that burrata goodness!
