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by Jessica August 20, 2015
I’m giving you… a summer hug in a bowl.
You need it right?
I totally need it.
WE need it!
Hug it out.
Sometimes you just need a hug in the summer but it’s about 200 degrees outside and it must come in bowl form. Truelife: it’s too hot for anyone to touch me.
So seriously. Are you sick of corn yet? Do I ask you this every single year at this time?
I hope not because I just made another fantastic recipe with it yesterday! After that I will be done. I think.
I hope. (not.) I hope not.
Eating seasonally is just the best. Grilled corn goes with EVERYTHING. I have yet to figure out what it doesn’t go with.
Because I already made ice cream with it so yeah, there’s that.
Let’s talk about all of the delicious things in this skillet:
sh*ttakes! (which my mom has absolutely called sh*t takes.)
tons of grilled corn (really is anyone shocked)
a bit of cream (or a lot)
these adorable mini gnocchi
lots o’ parm.
annnnnnd
summer hugs and feelings all around.
Ugh. So many delicious things in the form of summer comfort food. And it doesn’t take forever to make either – and it doesn’t heat up the entire house. Plus plus. That’s a huge plus.
I have made a couple versions of this skillet since early spring and it never fails – you will find my standing over the stove eating the gnocchi forkful by forkful because it’s insanely delicious and bite sized. Bite sized is the best part!
It’s one dish that barely makes it to Eddie’s plate because I want to devour it myself.
Oh and you can easily switch up your favorite ingredients depending on the season or toss in some cherry tomatoes, chicken, spinach or poblanos to add a bit of heat. I just loooove that it’s a bit creamy whilethe texture is still light. It’s kind of all my favorite things incorporated into one dinner and I am all about using up every thing in this darn garden. A garden hug!
That’s what it is.
Yield: 2 to 4
Total Time: 45 minutes mins
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4.95 from 18 votes
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Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 sweet onion, diced
- 2 garlic cloves, minced
- 1 cup sh*ttake mushrooms
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 to 3/4 cup half and half
- 1/2 cup freshly grated parmagiano-reggiano cheese, plus more for topping
- 3 ears of grilled corn cut from the cob
- 1 pound mini gnocchi cooked
- fresh basil and oregano for garnish
Instructions
Heat a large skillet over medium-low heat and add the olive oil and butter. Once the butter has melted, add the onion and stir. Cook until softened, about 6 o 8 minutes. Stir in the garlic and cook for another minute. Stir in the mushrooms. Cook for 5 to 6 minutes, stirring often, until they soften. Season the mixture with the salt and the pepper.
[At this time I usually cook the gnocchi according to package directions!]
Increase the heat to medium. Slowly stream in the half and half, stirring the entire time, scraping any flavor bits from the bottom. I start with about 1/2 cup but add a little more as I go if needed. Stir in the parmesan cheese. Taste and season additionally if desired. Toss in the grilled corn and gnocchi, stirring to coat. Add a bit more cheese on top, along with the basil and oregano.
Course: Main Course
Cuisine: Italian
Did you make this recipe?
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I appreciate you so much!
squeeeze. <that’s your hug.
posted in: Dinner, Pasta, Recipes, Summer, Video, Weeknight Meals 53 comments
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4.95 from 18 votes (16 ratings without comment)
Leave a Reply
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Rachel Cooks — Reply
I’ll gladly take that summer hug and never let go! I love this so much! I am obsessing over the mini gnocchi. Full-size gnocchi can be a little much sometimes (so chewy!). I love that these mini guys wouldn’t overpower the other ingredients.
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Lisa (Panning The Globe) — Reply
Yes, I do need this! I adore gnocchi – this is such a great way to keep it summery and still comforting. Great recipe!!
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Meg @ With Salt and Wit — Reply
Gnocchi is the exception to all pasta. I adore it in any fashion. then you went and added corn. So you know what I am indulging in for dinner!
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jessica — Reply
can you mail this to me when i’m recovering in the hospital? or i guess i could just make it, but the mail thing seems much more convenient. looks BOMB!
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Erin @ The Spiffy Cookie — Reply
Minus the (sh*t take those out of my food) mushrooms and I’m all over this!
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Cate — Reply
Ha! Same! :)
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Sarah | Broma Bakery — Reply
Need it want it gotta have it. This is a recipe that reminds me of my sister. She loves cooking with heaps and piles of veggies, but gives them so much flavor that you forget how good it is for you. Passing along this recipe to her now :)
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Bella B — Reply
This looks delicious! I have a recipe going on my blog tomorrow with gnocchi, corn and arugula. I love fresh corn season!
xoxoBella | http://xoxobella.com
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Cate — Reply
This looks delicious. Any suggestions for a mushroom substitute? I’m allergic :(
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Biz — Reply
I am doing a happy dance right now Jessica because my 23 year old daughter would LOVE this meal! While I love meat, meat and more meat, um, somehow I spit out a child who doesn’t love it like me.
Can’t wait to make this for her – I’ll tag the sh*t out of you when I do. :D
Hugs!
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Chelsea@TableForOne — Reply
I definitely am in need of a hug in a bowl! Haha…too cute. I am in love with those mini gnocchi. I haven’t seen them before, but I will definitely be on the lookout now.
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Katrina @ Warm Vanilla Sugar — Reply
This is my favorite kind of summer hug! No sweat included. Looks great Jess!
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L:aura — Reply
sh*t takes!!! HA! Your mom sounds amazing. I want a big bowl of this gnocchi for lunch! I wish corn season would last forever!
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Liz @ Floating Kitchen — Reply
YES to corn in all the things. I’m still inhaling grilled corn and putting it in everything. So so good. And I am most certainly too sweaty for a real summer hug, so I’ll take this skillet instead!
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Nicki — Reply
Need. Want. NOW. I’ve totally got gnocchi in my pantry, now just to get all the other ingredients!!
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I can never get enough corn and I can never get enough gnocchi. And to put all these wonderful things in a skillet, together? I can’t even think right now.
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Nicole @ Young, Broke and Hungry — Reply
Sweet corn plus gnocchi plus cheese AND half and half! It likes you reached into my brain and created my perfect skillet dish.
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Jill — Reply
I’ve made something similar to this, so I will definitely be trying! I will probably prepare the gnocchi my fave way though. Heat a little oil in a skillet, toss in the gnocchi straight from the package, crisp it for about 4 minutes on each side until it’s golden. Gives it a great crispy, chewy texture.
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Jessie @ Chasing Belle — Reply
Oh this looks so good! I love gnocchi and haven’t found that many combinations of items to cook it with. This one will inspire me to seek out more!
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michelle fan | chasing bagels — Reply
this looks sssssooooooo sunny and incredible. everything about grilled corn just screams summer, which is so welcome right now because I am seeing brown leaves and pumpkins in places where they should not be yet and I am not ready for it at all.
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dc — Reply
Yum! I know what dinner Sunday night is going to be! Thanks for sharing!
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Amy — Reply
Made this tonight and OH MY GOODNESS so good. My husband was skeptical but he loved it! We paired it with grilled chicken & it was the perfect summer dinner!
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Stephanie R — Reply
I made this last night for dinner and it was amazing!! My hubby even said it was better than the gnocchi he had last week from our favorite Italian restaurant. Thanks for another killer recipe Jessica!!
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Jeri — Reply
This has been the best corn summer in years, so please keep them coming. I love the idea of crunchy corn with soft gnocchi. I never would have thought of putting them together, but I can already tell I’ll need to make a double batch.
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Kari — Reply
Gnocchi is one of my favorites. I love the idea of pairing it with summer corn.
Kari
http://www.sweetteasweetie.com -
Rebecca — Reply
Made this tonight for dinner. Was really good. Don’t like mushrooms so took those out and added in bacon and asparagus. Thanks for the recipe!
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mascasa — Reply
¡Fantástica receta! Fácil de elaborar con buenas fotografías y un resultado delicioso. Gracias por compartirla con todos/as.
/ http://www.mascasaonline.com -
Karen — Reply
this was amazing. thank you so much for sharing!! even my teenager loved it!
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Lindsay C — Reply
Made this last night with my boyfriend. O. M. G. Delish!!! Our mouths were watering and we stuffed way more food in our bellies than we should have! We added zucchini from our garden, a red bell pepper, and some chicken sauteed in chipotle paste! Ah-mazing. Pretty much want to eat this every day for the rest of my life. Thank you!!!
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Christine — Reply
We made this and had a little bit of a problem getting it from the skillet to the plates. Eat at the table? Not tonight, people!
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Lauren Rose — Reply
Oh, yum! This was absolutely incredible. My husband declared that this was “hands down, the best thing you’ve ever made!” Thank you for another fantastic recipe.
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Emily @ Life on Food — Reply
Hello dinner! Love it when I find something and I just happen to have everything in the kitchen already.
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Lindsay C — Reply
I’ve decided that you should make a version of this dish for every season. Yes! Fall skillet gnocchi, anyone?
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Lindsay C — Reply
Soo I decided this needed to happen and made a Fall-ish version tonight. Yum!!! I followed your instructions, except subbed the mushrooms out for: cubed butternut squash, zucchini, and cauliflower. I added shredded chicken and of course kept the gnocchi, corn, parmesan, and half and half the same. So good!! I am pretty sure I could eat this dish or a variation of it every. single. day.
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Allison — Reply
Just made this for dinner. Delicious. Will be making again. and again. and again. Just ordered your cookbook and can’t wait for it to arrive!
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Kim — Reply
Amazing! Even my picky husband loved it. Thank you.
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Molly G — Reply
Oh. My. Gosh. This recipe is phenomenal! My whole family LOVED this. We literally licked the pan clean :) We can’t wait to make it again!
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Dorothy — Reply
I made steak when I grilled the corn for an earlier meal in the week. So I tossed the leftover steak in with this and it was delish!!!
