Summer Skillet Gnocchi with Grilled Corn and Burrata
Burrata is a delicate soft Italian cheese, similar to mozzarella, but much creamier and richer on the inside. It is so good! If you can't find it, though, use fresh mozzarella balls. Use one ball of Burrata per serving.
|4 ears||corn, shucked|
|4 tablespoons||unsalted butter, divided|
|3 cups||cherry tomatoes|
|1 tablespoon||extra-virgin olive oil|
|kosher salt and freshly ground black pepper|
|1 pound||store-bought gnocchi|
|1||red onion, sliced|
|3||garlic cloves, minced|
|4 ounces||arugula or spinach leaves|
|fresh basil leaves, for serving|
|crushed red pepper, for serving|
|freshly grated Parmesan cheese, for serving|
1. Preheat the grill or set a grill pan over high heat. Brush each ear of corn with ½ tablespoon melted butter. Grill the corn until charred and tender, 5 to 7 minutes. Cut the kernels off the cobs and set aside.
2. Place a cast-iron skillet on the grill (or just on the burner, if you’re working inside). In a medium bowl, toss the tomatoes with the olive oil and then season with salt and pepper. Sauté the tomatoes until charred and blistered, about 4 minutes. Remove from heat and set aside.
3. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, 4 to 5 minutes; drain.
4. In the skillet, melt the remaining 2 tablespoons butter over medium heat. Add the onion and sauté until translucent, about 4 minutes. Add the garlic, gnocchi, corn and tomatoes, and sauté until the garlic is fragrant, about 2 minutes. Add the arugula and cook until wilted, about 3 minutes.
5. Remove the skillet from the heat and top with red pepper flakes, Parmesan, burrata and basil. Serve immediately.