Corn and Basil Gnocchi

QuickVegetarian

Mar 18

This recipe takes the comfort of homemade gnocchi and gives it a fresh, summery twist with sweet corn, fragrant basil, and a rich browned butter sauce. By using precooked yellow cornmeal, the process becomes delightfully simple—no need for boiling potatoes or wrestling with sticky dough. The gnocchi comes together quickly, setting into a tender, golden-brown delight in the oven. With just a handful of fresh, vibrant ingredients, this dish is perfect for a weeknight dinner that feels anything but ordinary.

Corn and Basil Gnocchi

Servings: 4–6

Prep time: 20–25 minutes

Cook time: 20–25 minutes

Total time: 45–50 minutes

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Corn and Basil Gnocchi

Ingredients:

For the Gnocchi:
1 tbsp butter, plus extra for greasing the pan
2½ cups whole milk
1 cup PAN Precooked Yellow Cornmeal
1 tsp salt
¼ tsp black pepper
¼ tsp grated nutmeg
½ cup grated Parmesan cheese, plus extra for sprinkling
½ cup fresh corn kernels
Olive oil

For the Sauce:
4 tbsp unsalted butter
½ cup corn kernels
½ tsp salt
½ cup fresh basil leaves, torn if large

Instructions:

Make the Cornmeal Mixture: In a saucepan, melt butter. Add milk and warm to about 110°F. In a large bowl, mix cornmeal, salt, pepper, nutmeg, and Parmesan. Make a well in the center and gradually mix in the warm milk until smooth. Stir in corn kernels.
Chill the Gnocchi: Spread mixture evenly on a buttered or parchment-lined 13×18-inch baking sheet to about ½-inch thick. Smooth surface with damp hands. Refrigerate for 30 minutes to firm up.
Shape the Gnocchi: Once firm, cut into 2×3-inch rectangles using a knife or bench scraper.
Bake the Gnocchi: Preheat oven to 425°F. Arrange gnocchi in a greased baking dish, slightly overlapping. Sprinkle with extra Parmesan and drizzle with olive oil. Bake 15–20 minutes until golden brown.
Make the Butter Sauce: In a skillet, melt butter, then add remaining corn kernels. Simmer until butter foams, then turns golden brown (about 4–5 minutes). Remove from heat, season with salt, and stir in basil until wilted.
Serve: Plate the gnocchi and spoon the corn basil butter over top. Finish with shaved Parmesan. Pairs beautifully with roasted vegetables or a leafy salad.