Description
A delicious dish combining the nuttiness of browned butter, sweet corn, and vibrant pesto, topped with creamy lemony ricotta.
Ingredients
Scale
- 1 package gnocchi
- 4 tablespoons butter
- 1 cup sweet corn (fresh or frozen)
- 1/2 cup pesto
- 1 cup ricotta cheese
- 1 lemon (zest and juice)
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Cook the gnocchi according to package instructions. Once they puff up and float, drain them gently and set aside.
- Melt the butter in a large skillet over medium heat until it turns golden brown and releases a nutty aroma.
- Add the sweet corn into the skillet, sautéing until tender and slightly caramelized, about 4-5 minutes.
- Stir in the cooked gnocchi and pour in the pesto, mixing until everything is well coated and heated through.
- Whip the ricotta with lemon zest and juice in a separate bowl until smooth and airy.
- Season the gnocchi mixture generously with salt and pepper.
- Serve topped with the lemony whipped ricotta and a sprinkle of Parmesan cheese.
Notes
Prep the gnocchi and ricotta a day before for added convenience. Monitor the heat closely to avoid burning the butter.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 2g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg