Sweet Corn & Potato Gnocchi: A Summer Delight
How to Make Delicious Sweet Corn Gnocchi for a Summer Feast
Experience a delightful taste of summer with this simple yet elegant recipe for Sweet Corn and Potato Gnocchi. Perfect for a home restaurant feel! Visit my blog for more recipes and feel free to connect: https://blog.naver.com/mabuce
Sweet Corn Soup Ingredients- 2 ears of fresh sweet corn
- 50ml heavy cream
- 1 small carton of milk (approx. 180-200ml)
- 1 chicken stock cube
- 20g butter
- 1/2 onion
Potato Gnocchi Ingredients- 3 medium potatoes
- 6 tablespoons all-purpose flour
- A little Grana Padano cheese
- 1/2 tablespoon salt
- Pinch of black pepper
- A little paprika powder
- A little dried parsley
- 3 medium potatoes
- 6 tablespoons all-purpose flour
- A little Grana Padano cheese
- 1/2 tablespoon salt
- Pinch of black pepper
- A little paprika powder
- A little dried parsley
Cooking Instructions
Step 1
First, prepare the sweet corn soup. Steam the 2 ears of sweet corn in the microwave for about 5-7 minutes until tender. Alternatively, you can steam them in a steamer basket. Carefully remove the kernels from the cobs. Place the corn kernels into a blender along with the milk. In a separate pan, melt 10g of the butter over medium heat and sauté the 1/2 onion until softened and translucent. Add the sautéed onion to the blender with the corn and milk. Blend until you achieve a very smooth consistency. Pour this mixture into a saucepan, add the chicken stock cube, and stir well. Simmer over low heat, stirring occasionally, until the soup thickens slightly and is heated through. Stir in the remaining 10g of butter at the end for extra richness and flavor. Set aside.
Step 2
Now, let’s make the gnocchi. Steam the 3 medium potatoes until they are very tender and fluffy (this usually takes about 20-25 minutes). While they are still warm, peel the skins off. Use a potato masher or a fork to mash the potatoes thoroughly until there are no lumps. Add the 6 tablespoons of flour, the Grana Padano cheese, and the 1/2 tablespoon of salt to the mashed potatoes. Gently mix with a spatula or your hands until a cohesive dough forms and the flour is just incorporated. Be careful not to overmix, as this can make the gnocchi tough. If the dough feels too sticky, you can add a little more flour, one tablespoon at a time.
Step 3
Lightly flour your work surface. Take the gnocchi dough and roll it into long ropes, about 1 to 1.5 cm (about 1/2 inch) in thickness. Using a knife, cut these ropes into bite-sized pieces, approximately 2 cm (about 3/4 inch) long. For a traditional look and to help the sauce adhere better, you can gently press the back of a fork or a skewer against each piece to create ridges. Shape all the dough into gnocchi.
Step 4
Bring a large pot of generously salted water to a rolling boil. Carefully drop the fresh gnocchi into the boiling water. Do not overcrowd the pot; cook in batches if necessary. The gnocchi are ready when they float to the surface, which usually takes about 2-3 minutes. Once they float, use a slotted spoon or spider strainer to gently remove them from the water.
Step 5
Now, let’s pan-sear the gnocchi for a delightful texture. Heat about 1 tablespoon of butter in a non-stick skillet over medium-low heat. Add the boiled gnocchi to the skillet. Cook, turning occasionally, until they are golden brown and slightly crispy on the outside. This step adds a wonderful texture and enhances their flavor.
Step 6
Finally, season the pan-seared gnocchi with a pinch of black pepper, a sprinkle of paprika powder for a touch of color and subtle flavor, and a scattering of dried parsley for freshness. This completes your beautiful Sweet Corn Potato Gnocchi. Serve immediately, perhaps alongside the warm sweet corn soup you made earlier, for a truly delightful meal.
