master

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.)

Ethan Mick

with Corn, Basil, & Cherry Tomatoes

Shrimp & Fresh Gnocchi

Shrimp

Fresh Gnocchi

Garlic

Scallions

Of Corn

Basil

Butter

Crushed Red Pepper Flakes

Cherry Tomatoes

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.

Prepare the ingredients:

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.

Blister the tomatoes:

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 corn:

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 the shrimp:

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.

Cook & finish the gnocchi:

Divide the **finished** **gnocchi** between 2 dishes. Garnish with the **remaining basil** (tearing the leaves just before adding). Enjoy!