Description
A delightful and comforting dish featuring crispy seared gnocchi tossed with sweet corn and fragrant pesto, topped with melted mozzarella cheese broiled to golden perfection. This easy-to-make recipe balances creamy cheesiness with fresh flavors and a hint of crunch.
Ingredients
Scale
Main Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 pound shelf-stable gnocchi
- About 3 cups canned or fresh corn kernels (from two 15-ounce cans or about 4 fresh cobs)
- ½ cup store-bought or homemade pesto, plus more for topping
- Salt and pepper, to taste
- 8 ounces grated whole-milk, low-moisture mozzarella
Instructions
- Heat the Oil: In a 12-inch skillet over medium-high heat, heat the extra-virgin olive oil until it is sizzling hot, about 2 minutes. This ensures a good sear on the gnocchi.
- Sear the Gnocchi: Add the shelf-stable gnocchi to the hot oil and let them sear undisturbed for 4 minutes, allowing the bottoms to become crispy and golden brown.
- Add and Cook Corn: Stir in the corn kernels and cook, stirring occasionally, for 2 minutes, until the corn softens slightly and combines well with the gnocchi. Remove the skillet from heat.
- Mix in Pesto and Season: Stir in ½ cup of pesto until evenly distributed. Season the mixture with salt as needed and add freshly cracked black pepper to taste.
- Prepare to Broil: Place an oven rack near the top under the broiler and turn the broiler on to high heat, ready for melting the cheese.
- Add Cheese and Broil: Sprinkle the grated mozzarella evenly over the gnocchi and corn mixture in the skillet. Place the skillet under the broiler and broil for about 4 minutes, or until the cheese is fully melted and starts to brown and crisp slightly on top.
- Finish and Serve: Remove the skillet from the oven, top with additional pesto if desired, then serve hot divided among bowls for a delicious meal.
Notes
- For homemade pesto, blend fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil until smooth.
- Use shelf-stable gnocchi for easier preparation; fresh gnocchi can be used but cooking time may vary.
- Broiling times can vary based on oven strength; watch closely to prevent burning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently to preserve texture.
- For a vegetarian option, ensure pesto is made without cheese or use a vegetarian Parmesan substitute.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Stovetop and Broiling
- Cuisine: Italian
Keywords: gnocchi, cheesy gnocchi, pesto gnocchi, corn, easy Italian recipe, broiled cheese, skillet gnocchi
