Corn and Pesto Gnocchi with Whipped Lemon Ricotta
Serves 4
Adapted from Dishing Out Health
1 cup (240 grams) whole-milk ricotta cheese
Zest and juice of 1 lemon
5 tablespoons olive oil, divided
32 ounces (900 grams) gnocchi
6 tablespoons butter
1 cup shallots (~5-6 shallots), finely chopped
6 garlic cloves, minced
2 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
½ teaspoon chili flakes
1½ cup (250 grams) fresh corn (from 1-2 cobs)
1 teaspoon kosher salt
½ teaspoon black pepper
½ cup pesto, either homemade or store-bought (here’s a great homemade recipe)
Freshly grated Parmesan, for garnish
Fresh basil leaves, for garnish
In a food processor, combine the ricotta, lemon zest, and lemon juice. Blend for 30 seconds, until the ricotta is smooth and creamy. Set aside.
Heat a large pan or skillet over medium heat. As the pan is heating up, add 4 tablespoons of olive oil to the pan. Add the gnocchi and cook, undisturbed, for 4 minutes, until the underside is deeply golden. Toss and continue cooking for 3-4 more minutes, until chewy and al dente. Season with salt, transfer gnocchi to a bowl, and set aside.
In the same pan add the butter. Let the butter melt and cook until it turns dark amber and gives off a nutty aroma, about 3 minutes. Be sure to stir often and watch closely to prevent burning.
As the butter browns, you’ll start seeing dark specs appear in the butter. This is good. And before the butter burns, you’ll see a lot of dark specs, so watch and smell closely as you brown the butter.
If you burn the butter, it will taste bitter, and you’ll have to start over.
Add the remaining 1 tablespoon of olive oil, along with shallots, garlic, thyme, and chili flakes. Cook 2-3 minutes, until soft and aromatic. Stir in corn and cook 3 more minutes. Season with salt and pepper.
Add gnocchi and pesto to the pan, stirring to coat everything. Cook for 2 more minutes allowing everything to blend.
Spread ¼ cup of the whipped ricotta on each plate. Spoon the pesto gnocchi mixture overtop and garnish with freshly grated Parmesan and fresh basil, if desired.
Enjoy!