Best Elote Summer Gnocchi Recipes

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ELOTE SUMMER GNOCCHI



Elote Summer Gnocchi image

Store-bought gnocchi get revamped with grilled fresh corn and all of your favorite Mexican street corn flavors.

Provided by Jonathan Melendez

Categories     Corn

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 16

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)

Steps:

  • 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.
  • 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.
  • Add the cream cheese and heavy cream and cook over low heat until the mixture has reduced by half, and slightly thickened.
  • 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.
  • 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.

Nutrition Facts : Calories 492, Fat 42.3, SaturatedFat 23.6, Cholesterol 123.9, Sodium 512.4, Carbohydrate 26.1, Fiber 2.8, Sugar 8.4, Protein 8.4

GNOCCHI WITH WILD MUSHROOMS



Gnocchi With Wild Mushrooms image

Make and share this Gnocchi With Wild Mushrooms recipe from Food.com.

Provided by KathyP53

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs gnocchi (storebought just fine)
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
2 lbs mixed fresh wild mushrooms
2 shallots, minced
1/4 cup dry white wine
3/4 cup low sodium chicken broth
1/2 cup heavy cream
1 teaspoon chopped thyme
salt
fresh ground black pepper
6 tablespoons freshly grated parmesan cheese

Steps:

  • Preheat broiler.
  • In a large oven proof skillet, heat olive oil with butter.
  • Add mushrooms and shallots and cook over high heat, stirring occasionally, until browned, 12 minutes.
  • Add the wine and cook until evaporated.
  • Add the broth, cream and thyme.
  • season with salt and pepper; bring to a boil.
  • Meanwhile, cook gnocchi according to package directions. Drain well.
  • Add gnocchi to the mushrooms and simmer, stirring, for 1 minute.
  • Stir in 1/4 cup of the Parmesan cheese and sprinkle the remaining cheese on top.

Nutrition Facts : Calories 214.8, Fat 17.8, SaturatedFat 8.6, Cholesterol 41.8, Sodium 102.5, Carbohydrate 7.5, Fiber 1.5, Sugar 2.7, Protein 7.8

GNOCCHI WITH SUMMER VEGETABLES



Gnocchi With Summer Vegetables image

Appeared in Martha Stewart's food magazine a few months back. Love the fact that the squash retains some crunch -- and what a great use for grape tomatoes! I upped the amount of lemon juice (the original recipe called for 1/4) and would definitely go with 1/2 cup of the basil.

Provided by lecole54

Categories     Summer

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 lb zucchini, quartered and sliced
1 lb yellow squash, quartered and sliced
2 garlic cloves, minced
salt and pepper, to taste
1 pint grape tomatoes, halved
1 (15 -16 ounce) package gnocchi
1/4-1/2 cup fresh basil, chopped
2 -3 tablespoons pecorino romano cheese, grated
1 tablespoon butter
1 lemon, juice of 1/2-3/4

Steps:

  • In a large skillet, heat oil over medium high. Add squash and garlic and season with salt and pepper. Cook, stirring occasionally, until squash is crisp-tender, 4 to 5 minutes. Add tomatoes and cook, stirring occasionally, until juicy, about 2 minutes.
  • Meanwhile, in a large pot of boiling salted water, cook gnocchi according to package instructions. Reserving ½ cup cooking liquid, drain gnocchi and transfer to skillet. Toss gnocchi, adding enough cooking liquid to create a sauce. Remove from heat and stir in basil, cheese, butter, and lemon juice.

Nutrition Facts : Calories 109.9, Fat 7, SaturatedFat 2.4, Cholesterol 7.6, Sodium 47.5, Carbohydrate 13.4, Fiber 4.3, Sugar 3.4, Protein 3.5

THAI INSPIRED ELOTE



Thai Inspired Elote image

Make and share this Thai Inspired Elote recipe from Food.com.

Provided by Food.com

Categories     Corn

Time 20m

Yield 4 Ears

Number Of Ingredients 11

1/4 cup mayonnaise
1/3 cup sour cream
1/4 cup sweet Thai sweet chili sauce, plus more for serving
1 tablespoon Thai fish sauce
1 -2 teaspoon sriracha hot sauce
1 tablespoon lime juice, plus 1 lime cut into wedges for serving
1 cup sweetened coconut, toasted
1/2 cup salted peanuts, roughly chopped
1/2 teaspoon salt
1/2 cup roughly chopped cilantro leaf, plus sprigs for garnish
4 ears corn, husks pulled back and silk removed

Steps:

  • Equipment: Stove top grill.
  • Preheat a stove top or outdoor grill to medium high heat. Place corn on hot grill and cook until kernels are tender and lightly charred, about 2-3 minutes per side.
  • In a medium bowl, whisk to combine mayonnaise, sour cream, thai sweet chili sauce, fish sauce, sriracha and 1 tablespoon lime juice. In a shallow bowl or pie plate, combine the toasted coconut, peanuts, salt and 1/2 cup chopped cilantro leaves.
  • Transfer corn to the bowl with mayonnaise and sour cream mixture and spoon to coat completely. Place corn over plate with coconut, peanut and cilantro mixture and spoon or sprinkle over to coat on all sides.
  • Transfer corn to a serving plate and garnish with lime wedges and a drizzle of Thai sweet chili sauce and cilantro springs.

Nutrition Facts : Calories 434.4, Fat 25.7, SaturatedFat 10, Cholesterol 10, Sodium 1216.3, Carbohydrate 46.5, Fiber 8.3, Sugar 17.1, Protein 12.5

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