Elote Summer Gnocchi
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
4-6
ingredients
- 1 tablespoon olive oil
- 3 large ears of corn
- 3 tablespoons unsalted butter
- 1 medium shallot, minced
- 2 garlic cloves, minced
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon cayenne pepper
- 4 ounces cream cheese
- 3⁄4 cup heavy cream
- 1 lb gnocchi
- 1⁄2 cup reserved pasta water
- 4 tablespoons crumbled Cotija cheese, plus more for garnish
- 1 lime, juiced
- 1⁄2 cup fresh cilantro, chopped
- 2 -3 pinches paprika (to garnish)
directions
- Preheat a stovetop or outdoor grill over high heat. Rub the corn with the oil and place on the hot grill. Cook, turning often, until the corn is charred all around, about 8 minutes total. Remove from the heat and let cool slightly before cutting the kernels off the cob.
- Place a large skillet over medium-high heat with the butter. Once melted, stir in the shallot, garlic and half of the corn. Cook until softened, about 5 minutes. Season with salt, pepper and cayenne.
- Add the cream cheese and heavy cream and cook over low heat until the mixture has reduced by half, and slightly thickened.
- In the meantime, bring a large pot of cold water to a boil. Season liberally with salt, and add the gnocchi. Cook according to package directions. Remove about 1/2 cup of the pasta cooking water before draining the gnocchi and add it to the sauce.
- Stir the cooked pasta to the sauce and stir in the cotija cheese, and lime juice. Give it a taste and adjust seasoning accordingly, adding more salt or pepper as needed. Garnish with the remaining corn, cilantro and paprika.
RECIPE SUBMITTED BY
Jonathan Melendez
North Hollywood, California
Jonathan Melendez is a passionate author, food photographer, cook, baker, and recipe developer whose blog, The Candid Appetite, has appeared prominently on such sites as, BonAppetite, People, Cosmopolitan, The Kitchn, Today, The Cooking Channel, Food52 and Joy the Baker. He has created and photographed recipes for Idaho Potato Commission, Wisconsin Milk Marketing Board, American Butter Institute and Jones Dairy Farm, to name a few. He lives in Los Angeles, CA.