Summer Gnocchi with Grilled Corn and Burrata
When you’re in need of a dinner idea that’s as easy as pasta but a little more refreshing, grab Heinen’s fresh potato gnocchi and make this delicious Summer Gnocchi with Grilled Corn and Burrata.
Ashley Durand of Plate & Pen
Ashley Durand of Plate & Pen
Recipe - Heinen's of Rocky River
Summer Gnocchi with Grilled Corn and Burrata
Prep Time20 Minutes
Servings2
Cook Time20 Minutes
Ingredients
2 packages Heinen’s fresh potato gnocchi
1 3-pack of Heinen’s corn on the cob
½ stick Heinen’s unsalted butter
1 Tbsp. Heinen’s tomato paste
2 Tbsp. Heinen’s unsalted butter
Heinen’s extra virgin olive oil
Salt and pepper, to taste
Heinen’s crushed red pepper flakes, to taste
2 cups Heinen’s arugula
A handful of fresh basil
8 oz. cherry tomatoes, halved
Heinen’s shredded Parmesan cheese
Fresh lemon wedges
1–2 Belgioioso burrata cheese balls, sliced open
Directions
- Grill the corn on the cob on a grill pan over the stove. Melt a half stick of unsalted butter and combine with the tomato paste. Baste the corn with the butter and tomato paste mixture as it grills. Remove the corn from the grill and allow it to rest for 15 minutes. Once cool to the touch, shave the corn off the cobs and set it aside.
- Boil the gnocchi according to the package instructions. Drain the liquid.
- Coat a large skillet with the olive oil and set it over medium-high heat.
- Sauté the gnocchi in the skillet for 5-7 minutes, until it starts to brown. Add 2 Tbsp. of unsalted butter along with the salt, pepper and crushed red pepper flakes.
- Turn off the heat and add the corn to the skillet.
- In a larger mixing bowl, toss the arugula, basil and Parmesan. Transfer to a large serving platter.
- Add the gnocchi-corn mixture on top of the dressed arugula.
- Finish with fresh halved tomatoes, sliced burrata, olive oil and more basil and Parmesan cheese, if desired.
20 minutes
Prep Time
20 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Heinen's Potato Gnocchi, 9 Ounce
$6.49$0.72/oz
Bicolor Sweet Corn 3 Pack, 3 Each
$4.99$1.66 each
Heinen's Unsalted Sweet Cream Butter, 16 Ounce
$4.39$0.27/oz
Heinen's Tomato Paste, 6 Ounce
$1.19$0.20/oz
Heinen's Unsalted Sweet Cream Butter, 16 Ounce
$4.39$0.27/oz
Heinen's Extra Virgin Olive Oil, 16.9 Ounce
$7.99$0.47/oz
Heinen's Mediterranean Sea Salt Grinder, 4.6 Ounce
$5.99$1.30/oz
Heinen's Crushed Red Chili Pepper, 1.4 Ounce
$4.99$3.56/oz
Heinen's Baby Arugula, 6 Ounce
$3.50$0.58/oz
Fresh Basil, 2 Ounce
$6.39$3.20/oz
Red Cherry on the Vine Tomatoes, 12 Ounce
$5.99$0.50/oz
Heinen's Shredded Parmesan Cheese, 5 Ounce
$3.29$0.66/oz
Lemons, 1 Each
$0.79
BelGioioso Fresh Mozzarella Ball, 8 Ounce
$5.89$0.74/oz
Directions
- Grill the corn on the cob on a grill pan over the stove. Melt a half stick of unsalted butter and combine with the tomato paste. Baste the corn with the butter and tomato paste mixture as it grills. Remove the corn from the grill and allow it to rest for 15 minutes. Once cool to the touch, shave the corn off the cobs and set it aside.
- Boil the gnocchi according to the package instructions. Drain the liquid.
- Coat a large skillet with the olive oil and set it over medium-high heat.
- Sauté the gnocchi in the skillet for 5-7 minutes, until it starts to brown. Add 2 Tbsp. of unsalted butter along with the salt, pepper and crushed red pepper flakes.
- Turn off the heat and add the corn to the skillet.
- In a larger mixing bowl, toss the arugula, basil and Parmesan. Transfer to a large serving platter.
- Add the gnocchi-corn mixture on top of the dressed arugula.
- Finish with fresh halved tomatoes, sliced burrata, olive oil and more basil and Parmesan cheese, if desired.