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Gnocchi, a cherished dish in Italian cuisine, has won hearts worldwide with its soft, pillowy texture and ability to absorb a variety of flavors. Traditionally crafted from potatoes, gnocchi has evolved to include diverse ingredients and styles, making it a versatile option for any meal. Among the many variations, sweet corn and basil gnocchi stands out as a delightful twist that brings a burst of freshness and vibrancy to this classic dish.

Sweet Corn and Basil Gnocchi

Discover the delightful twist of sweet corn and basil gnocchi that brings freshness to this classic Italian dish. With a few simple ingredients, including sweet corn, ricotta cheese, and aromatic basil, you can create a light and flavorful meal perfect for summer gatherings or cozy dinners. This homemade gnocchi is easy to prepare and impressively delicious, making it a wonderful addition to your culinary repertoire. Enjoy every bite of this vibrant dish!
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Ingredients
  

2 cups sweet corn kernels (fresh or frozen)

1 cup all-purpose flour (plus extra for dusting)

1/2 cup ricotta cheese

1 large egg

1/4 cup grated Parmesan cheese

1/4 cup fresh basil leaves, finely chopped

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon nutmeg (optional)

2 tablespoons olive oil (for sautéing)

Extra basil leaves for garnish

Instructions
 

Prepare the Corn: If using fresh corn, cut the kernels off the cob to measure out 2 cups. If using frozen, thaw and drain any excess water.

    Blend the Corn: In a food processor, blend the sweet corn until slightly smooth, leaving some texture. You can also mash it with a fork if you prefer.

      Mix the Dough: In a large mixing bowl, combine the blended corn, ricotta cheese, egg, Parmesan cheese, chopped basil, salt, pepper, and nutmeg. Mix until well combined. Gradually add the flour, starting with 1 cup, and stir until a soft dough forms. If the dough is too sticky, add more flour, a tablespoon at a time.

        Form the Gnocchi: Dust a clean surface with flour. Divide the dough into four pieces. Roll each piece into a long rope, about 1/2 inch in diameter. Cut the rope into 1-inch pieces. Roll each piece over the tines of a fork to create ridges, which will help hold the sauce. Repeat with remaining dough.

          Boil the Gnocchi: Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water. Cook until they float to the surface, about 2-3 minutes. Use a slotted spoon to remove them from the water and set aside on a plate.

            Sauté the Gnocchi: In a large skillet, heat the olive oil over medium heat. Add the boiled gnocchi to the skillet and sauté until they are golden brown and crispy on the outside, about 3-4 minutes.

              Serve: Serve the gnocchi warm, garnished with additional fresh basil leaves and a sprinkle of Parmesan cheese. Enjoy!

                Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4