Elote Summer Gnocchi Recipe

Name: Elote Summer Gnocchi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 3 large ears of corn; 3 tablespoons unsalted butter; 1 medium shallot, minced; 2 garlic cloves, minced; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon cayenne pepper; 4 ounces cream cheese; 3/4 cup heavy cream; 1 lb gnocchi; 1/2 cup reserved pasta water; 4 tablespoons crumbled Cotija cheese, plus more for garnish; 1 lime, juiced; 1/2 cup fresh cilantro, chopped; 2 -3 pinches paprika (to garnish)

Servings: persons

1 tablespoon olive oil
3 large ears of corn
3 tablespoons unsalted butter
1 medium shallot, minced
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
4 ounces cream cheese
3/4 cup heavy cream
1 lb gnocchi
1/2 cup reserved pasta water
4 tablespoons crumbled Cotija cheese, plus more for garnish
1 lime, juiced
1/2 cup fresh cilantro, chopped
2 -3 pinches paprika (to garnish)

1
Preheat a stovetop or outdoor grill over high heat. Rub the corn with the oil and place on the hot grill. Cook, turning often, until the corn is charred all around, about 8 minutes total. Remove from the heat and let cool slightly before cutting the kernels off the cob.
2
Place a large skillet over medium-high heat with the butter. Once melted, stir in the shallot, garlic and half of the corn. Cook until softened, about 5 minutes. Season with salt, pepper and cayenne.
3
Add the cream cheese and heavy cream and cook over low heat until the mixture has reduced by half, and slightly thickened.
4
In the meantime, bring a large pot of cold water to a boil. Season liberally with salt, and add the gnocchi. Cook according to package directions. Remove about 1/2 cup of the pasta cooking water before draining the gnocchi and add it to the sauce.
5
Stir the cooked pasta to the sauce and stir in the cotija cheese, and lime juice. Give it a taste and adjust seasoning accordingly, adding more salt or pepper as needed. Garnish with the remaining corn, cilantro and paprika.

826

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon olive oil, 3 large ears of corn, 3 tablespoons unsalted butter, 1 medium shallot, minced, and more.

Yes, Elote Summer Gnocchi falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Elote Summer Gnocchi

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