Elote Summer Gnocchi
Store-bought gnocchi get revamped with grilled fresh corn and all of your favorite Mexican street corn flavors.
- Ready In:
- 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)
- 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.
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