Sweet Corn Gnocchi


  • 1 package Melina’s Ricotta Gnocchi
  • 4 ears of sweet corn, shucked and cut off cob
  • 1 sweet onion, ½ inch dice
  • 2-3 cloves of garlic, minced
  • 8 oz cream
  • Zest and juice of one lemon
  • Basil, chiffonade
  • Olive oil


Prepare gnocchi per package instructions.
In a large deep saute pan add a few tablespoons of olive oil or vegetable oil and heat the pan to medium high heat.
Add onions and saute 2-3 minutes stirring occasionally. Once onions begin to turn translucent, add garlic, stir and cook for 30 seconds. Add corn and toss to combine. Cook corn mixture for 2 minutes, stirring often.
Add zest from lemon, juice from lemon, toss to combine. Add cream and turn heat to low. Simmer until the corn is just cooked and the sauce has thickened slightly. Taste and adjust seasoning with salt and pepper.
Either add gnocchi directly into sauce or place gnocchi on serving dishes and spoon corn and sauce over. Top with chiffonade basil