Cauliflower Gnocchi with Charred Corn, Tomatoes, and Basil
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 2-3 1x
Ingredients
- 1 bag of frozen cauliflower gnocchi from Trader Joe’s
- 1 lb cherry tomatoes
- 4 garlic cloves, minced
- 2 ears of corn, cut off the cob (about 1 cup of corn if you want to use frozen)
- 6-8 fresh basil leaves, stacked, rolled, and thinly sliced
- 1/4 c parmesan, more for serving, optional
- Salt + Pepper, to taste
- Olive oil + Butter
Instructions
- Allow frozen cauliflower gnocchi to thaw for 5 minutes before adding to the hot pan. Heat About 4 T olive oil in a large non-stick skillet over medium high heat.
- Add gnocchi and let cook for 2-3 minutes, undisturbed! Once golden on the bottom, flip using a large spatula and continue cooking, shaking the pan every minute or so until all sides are golden brown. Transfer to a plate on the side.
- Add another T or two of butter or olive oil to the same skillet and add in the tomatoes. Cook for 5-7 minutes until bursting and juicy. Add garlic and cook one minute more, until nice and fragrant. Transfer to the same bowl on the side.
- Using same skillet again, add corn and cook for 4-5 minutes, until charred and cooked.
- Reduce heat to low, add tomatoes and gnocchi back to the skillet with the corn, and toss to combine. Stir in basil and parmesan, (if using) and season with salt and pepper.
- Enjoy!!
