Crispy Gnocchi with Sweet Corn, Cherry Tomatoes & Burrata

What You Get

Corn

Red onion

Garlic

Basil

Burrata cheese

Potato gnocchi

Cherry tomatoes

What You'll Need

Olive oil or butter

Salt and freshly ground pepper

Chile flakes (optional)

Step 1

Shuck the corn, and cut the kernels from the cob, using a knife in a sawing motion. Slice half of the onion, reserving the rest for another use. Finely chop 2 cloves of garlic. Pick the basil leaves, toss the stems, and tear the leaves. Drain and tear the burrata.

Step 2

In a large nonstick pan over medium-high heat, warm 1 tablespoon olive oil. Add the gnocchi to the pan in a single layer. Cover and cook undisturbed until golden brown on the bottom, 2 to 3 minutes. Transfer the gnocchi to a plate.

Step 3

Meanwhile, in a large skillet over medium-high heat, warm 2 tablespoons olive oil or butter. Add the onion, season with a pinch of salt, and sauté until it begins to soften and turn translucent, 4 minutes. Add the garlic and cook until fragrant, 30 seconds. Stir in the corn and tomatoes, along with 3 tablespoons water. Cook until the corn is tender and the tomatoes begin to soften, about 5 minutes. Smash the tomatoes as they soften to help them burst and release their liquid.

Step 4

Add the gnocchi to the corn mixture and cook for another minute, stirring until combined. Season with more salt and a few grinds of pepper. Add a pinch of chile flakes, if you want some heat.

Step 5

Scatter the burrata and torn basil leaves over the top of the gnocchi. Scoop the gnocchi into bowls, and serve warm.