This recipe takes the comfort of homemade gnocchi and gives it a fresh, summery twist with sweet corn, fragrant basil, and a rich browned butter sauce. By using precooked yellow cornmeal, the process becomes delightfully simple—no need for boiling potatoes or wrestling with sticky dough. The gnocchi comes together quickly, setting into a tender, golden-brown delight in the oven. With just a handful of fresh, vibrant ingredients, this dish is perfect for a weeknight dinner that feels anything but ordinary.

Recipe

Corn and Basil Gnocchi

Servings: 4-6
Prep Time: 20-25 minutes
Cook Time: 20-25 minutes

Ingredients:

For the Gnocchi:
● 1 tbsp butter, plus extra for greasing the pan
● 2 1/2 cups whole milk
● 1 cup PAN Precooked Yellow Cornmeal
● 1 tsp salt
● 1/4 tsp black pepper
● 1/4 tsp grated nutmeg
● 1/2 cup grated Parmesan cheese, plus extra for sprinkling
● 1/2 cup fresh corn kernels
● Olive oil

For the Sauce:
● 4 tablespoons unsalted butter
● 1/2 cup corn kernels
● 1/2 teaspoon salt
● 1/2 cup fresh basil leaves, torn if large

Instructions:

  1. Make the Cornmeal Mixture:
    In a medium saucepan, melt the butter. Add the milk and heat until it’s just warm, about 110oF (the milk should not be too hot to touch, a little warmer than lukewarm). In a large bowl, mix the cornmeal, salt, pepper, nutmeg, and parmesan, then make a well in the center. Pour the warm milk into the center, and then use a wooden spoon or your hand to gradually mix the cornmeal mixture into the milk, until there are no lumps. Add the corn kernels and stir to combine.
  2. Chill the Gnocchi:
    Lightly grease a 13×18-inch baking sheet with butter, or line it with parchment paper. Spread the mixture evenly in the prepared baking dish, pressing it down to form an even layer about 1/2 inch thick. Lightly wet your hands to smooth out the surface. Let the mixture set for about 30 minutes in the refrigerator to firm up.
  3. Shape the Gnocchi:
    Once the cornmeal mixture is set and firm, use a bench scraper or sharp knife to cut the mixture into even rectangles, about 2×3-inches.
  4. Bake the Gnocchi:
    Preheat the oven to 425°F. Transfer the gnocchi rectangles to a greased baking dish or baking sheet, arranging them close together, slightly overlapping. Sprinkle a little extra Parmesan cheese over the top of the gnocchi and drizzle with olive oil. Bake for 15-20 minutes, or until the gnocchi are golden brown on top.
  5. Make the butter sauce:
    Melt the butter in a skillet the add the rest of the corn kernels. Simmer over medium until the butter foams, and then the foam disappears and the butter is golden brown, 4-5 minutes. Remove from the heat, season with salt, and stirin the basil leaves to wilt.
  6. Serve:
    Serve the gnocchi with the brown butter corn sauce drizzled over, and extra shaved parmesan–it makes a lovely side, accompanied by roasted vegetables or a bright leafy salad