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:
- 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. - 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. - 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. - 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. - 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. - 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