ELOTE SUMMER GNOCCHI

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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

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