Best 3 Summer Gnocchi With Sweet Corn And Mixed Mushrooms Recipes

When summer's bounty is at its peak, there's nothing more satisfying than a meal that showcases the season's freshest ingredients. This recipe for summer gnocchi with sweet corn and mixed mushrooms is a perfect example. The pillowy gnocchi, made with fresh ricotta cheese, is the perfect vehicle for the sweet corn and earthy mushrooms. When tossed in a light sauce made with fresh herbs and Parmesan cheese, this dish is sure to be a hit at your next summer gathering.

Here are our top 3 tried and tested recipes!

GNOCCHI WITH MUSHROOMS AND ONION

Gnocchi with Mushrooms and Onion image

Tender potato gnocchi are so delicious with sauteed mushrooms and onions. This is one of my family's go-to side dishes. -Kris Berezansky, Clymer, Pennsylvania

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 5 servings.

Number Of Ingredients 8

Ingredients

1 package (16 ounces) potato gnocchi
1/2 pound sliced fresh mushrooms
3/4 cup chopped sweet onion
1/4 cup butter, cubed
1/4 teaspoon salt
1/4 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes
Grated Parmesan cheese

Steps:

Cook gnocchi according to package directions. Meanwhile, in a large cast-iron skillet, saute mushrooms and onion in butter until tender., Drain gnocchi. Add the gnocchi, salt, Italian seasoning and pepper flakes to the skillet; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 287 calories, Fat 11g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 583mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 3g fiber), Protein 8g protein.

GNOCCHI WITH SUMMER VEGETABLES

Gnocchi with Summer Vegetables image

A few minutes in a skillet transforms ripe tomatoes and zucchini into a fresh sauce for gnocchi.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 15m

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
2 zucchini or summer squash, or one of each (about 2 pounds total), quartered and sliced
2 garlic cloves, minced
Coarse salt and ground pepper
1 pint grape tomatoes, halved
1 package (15 to 16 ounces) frozen gnocchi
1/4 cup fresh basil, chopped
2 tablespoons grated Pecorino Romano cheese
1 tablespoon butter
2 teaspoons fresh lemon juice

Steps:

In a large skillet, heat oil over medium-high. Add squash and garlic and season with salt and pepper. Cook, stirring occasionally, until squash is crisp-tender, 4 to 5 minutes. Add tomatoes and cook, stirring occasionally, until juicy, about 2 minutes.
Meanwhile, in a large pot of boiling salted water, cook gnocchi according to package instructions. Reserving 1/2 cup cooking liquid, drain gnocchi and transfer to skillet. Toss gnocchi, adding enough cooking liquid to create a sauce. Remove from heat and stir in basil, cheese, butter, and lemon juice.

Nutrition Facts : Calories 341 g, Fat 22 g, Fiber 3 g, Protein 17 g

ELOTE SUMMER GNOCCHI

Elote Summer Gnocchi image

Store-bought gnocchi get revamped with grilled fresh corn and all of your favorite Mexican street corn flavors.

Provided by Jonathan Melendez

Categories Corn

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
3 large ears of corn
3 tablespoons unsalted butter
1 medium shallot, minced
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
4 ounces cream cheese
3/4 cup heavy cream
1 lb gnocchi
1/2 cup reserved pasta water
4 tablespoons crumbled Cotija cheese, plus more for garnish
1 lime, juiced
1/2 cup fresh cilantro, chopped
2 -3 pinches paprika (to garnish)

Steps:

Preheat a stovetop or outdoor grill over high heat. Rub the corn with the oil and place on the hot grill. Cook, turning often, until the corn is charred all around, about 8 minutes total. Remove from the heat and let cool slightly before cutting the kernels off the cob.
Place a large skillet over medium-high heat with the butter. Once melted, stir in the shallot, garlic and half of the corn. Cook until softened, about 5 minutes. Season with salt, pepper and cayenne.
Add the cream cheese and heavy cream and cook over low heat until the mixture has reduced by half, and slightly thickened.
In the meantime, bring a large pot of cold water to a boil. Season liberally with salt, and add the gnocchi. Cook according to package directions. Remove about 1/2 cup of the pasta cooking water before draining the gnocchi and add it to the sauce.
Stir the cooked pasta to the sauce and stir in the cotija cheese, and lime juice. Give it a taste and adjust seasoning accordingly, adding more salt or pepper as needed. Garnish with the remaining corn, cilantro and paprika.

Nutrition Facts : Calories 492, Fat 42.3, SaturatedFat 23.6, Cholesterol 123.9, Sodium 512.4, Carbohydrate 26.1, Fiber 2.8, Sugar 8.4, Protein 8.4

Tips:

Use fresh, high-quality ingredients for the best flavor.
If you don't have fresh corn, you can use frozen or canned corn. Just be sure to drain and rinse it well before using.
If you can't find mixed mushrooms, you can use any type of mushroom you like. Just be sure to clean them well and slice them thinly.
If you don't have a grill, you can cook the gnocchi and vegetables in a large skillet over medium heat.
Serve the gnocchi immediately, topped with the grilled vegetables and Parmesan cheese.

Conclusion:

This summer gnocchi with sweet corn and mixed mushrooms is a delicious and easy-to-make dish that is perfect for a summer meal. The gnocchi are light and fluffy, the vegetables are grilled to perfection, and the Parmesan cheese adds a touch of richness and flavor. This dish is sure to please everyone at your table.