This light, bright gnocchi dish celebrates some of our favorite summer produce: fresh corn, basil, and tomatoes. To give our tender gnocchi a sophisticated lift, we’re blistering cherry tomatoes—or cooking them without stirring until their skins brown and soften—for sweet, juicy pops of flavor that complement sautéed corn and shrimp. A garnish of basil, torn just before serving, adds a final layer of aromatic flavor. (Chefs, depending on what’s freshest at the farms near you, your tomatoes may be red or yellow.)
Ingredients
Ingredients
- 10 oz Shrimp
- 3/4 lb Fresh Gnocchi
- 2 Garlic
- 2 Scallions
- 1 Of Corn
- 1 Basil
- 2 tbsp Butter
- 1/4 tsp Crushed Red Pepper Flakes
- 6 oz Cherry Tomatoes
Instructions
Instructions
Prepare the ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the root ends of the scallions; thinly slice on an angle. Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob. Peel and roughly chop the garlic. Pick the basil leaves off the stems; discard the stems.
Blister the tomatoes:
In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the tomatoes. Cook, without stirring, 3 to 4 minutes, or until browned and blistered. Season with salt and pepper. Continue to cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Transfer to a bowl. Wipe out the pan.
Cook the corn:
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the scallions and corn; cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat; season with salt and pepper to taste.
Cook the shrimp:
Pat the shrimp dry with paper towels. Season with salt and pepper. To the pan of cooked corn, add the seasoned shrimp, garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook on medium-high, stirring frequently, 3 to 4 minutes, or until the shrimp are opaque and cooked through. Turn off the heat; season with salt and pepper to taste.
Cook & finish the gnocchi:
While the shrimp cook, add the gnocchi to the pot of boiling water. Cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Reserving ⅓ cup of the gnocchi cooking water, drain thoroughly. To the pan of cooked shrimp and corn, add the cooked gnocchi, blistered tomatoes, butter, half the reserved gnocchi cooking water, and half the basil (tearing the leaves just before adding). Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the gnocchi are coated. (If the sauce seems dry, gradually add the remaining gnocchi cooking water to achieve your desired consistency.) Turn off the heat. Season with salt and pepper to taste.
Plate your dish:
Divide the finished gnocchi between 2 dishes. Garnish with the remaining basil (tearing the leaves just before adding). Enjoy!