Charred Corn Cherry Tomato Pan Fried Gnocchi with Herbed Ricotta

Crispy pan fried gnocchi is loaded with sweet charred corn, juicy cherry tomatoes, and creamy herbed ricotta for an easy 30-minute dinner just brimming with summer goodness!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings servings

Calories 233kcal

Ingredients

Charred Corn

3 ears corn, husks and silk removed
1 tablespoon olive oil
Salt and pepper to taste

Herbed Ricotta

1/2 cup ricotta cheese
1 tablespoon fresh minced oregano
1 tablespoon fresh minced parsley
1 tablespoon minced fresh basil

Gnocchi

2 tablespoons olive oil, divided
1 tablespoon butter
12 oz gnocchi, boiled according to package instructions until al dente.
1 small shallot, finely chopped
2 cups fresh cherry tomatoes, halved
1 small zucchini, thinly cut into 2-in long ribbons
4 cloves garlic, minced
2 tablespoons minced fresh basil

Instructions

Rub corn all over with olive oil and season with salt and pepper to taste. Lightly char on a preheated grill or under a broiler, turning occasionally until corn is cooked and lightly charred about 5 minutes. Cool corn, then cut kernels off cobs and set aside.
In a small bowl, combine ricotta cheese, oregano, parsley, and basil until smooth. Season with salt and pepper to taste. Set aside.
In a large skillet over medium-high heat, heat 1 tablespoon olive oil and butter until shimmery. Add cooked gnocchi to pan and sear on both sides, turning occasionally until gnocchi is a deep golden brown. Remove from pan and set aside.
In same skillet, heat over medium high and add remaining 1 tablespoon olive oil to remaining drippings. Add shallots, cherry tomatoes, and zucchini to skillet and cook until cherry tomatoes are bursting and zucchini is tender, stirring occasionally for about 6-8 minutes.
Reduce heat to medium and add garlic and basil. Let cook 1 minute until fragrant, then add gnocchi and corn to skillet. Season with salt and pepper to taste.
Spoon ricotta into little piles around skillet, cover, and let gnocchi heat through 5-10 minutes. Serve gnocchi hot and enjoy!

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