Description

Craving a fresh, flavorful dish that captures the essence of summer? This Summer Skillet Gnocchi with Grilled Corn and Burrata is your perfect choice! Featuring charred corn, blistered cherry tomatoes, pillowy gnocchi, and creamy burrata, this one-pan meal bursts with seasonal flavors and textures.

Ingredients

Here’s what you need to make this Summer Skillet Gnocchi with Grilled Corn and Burrata. Each ingredient adds to the vibrant, summery, and creamy magic.

Corn (4 ears, shucked): Provides sweet, charred flavor.
Unsalted Butter (4 Tbsp, divided): Adds richness for grilling and sautéing.
Cherry Tomatoes (3 cups): Deliver juicy, blistered sweetness.
Extra-Virgin Olive Oil (1 Tbsp): Enhances tomato sautéing and flavor.
Kosher Salt and Black Pepper (to taste): Seasons the dish to perfection.
Store-Bought Gnocchi (1 pound): Creates a soft, pillowy base (use cauliflower gnocchi for low-carb).
Red Onion (1, sliced): Adds sweet, savory depth.
Garlic Cloves (3, minced): Infuses aromatic intensity.
Arugula (4 oz): Provides fresh, peppery greens.
Crushed Red-Pepper Flakes (for serving): Adds a spicy kick.
Grated Parmesan Cheese (for serving): Brings nutty, savory flavor.
Burrata Cheese (for serving): Adds creamy, luxurious texture.
Fresh Basil Leaves (for serving): Provides aromatic, herbaceous garnish.

Substitutions and Variations

Corn: Use 2 cups frozen or canned corn (drained, sautéed until charred) if fresh isn’t available.
Butter: Swap with olive oil or ghee for a dairy-free option.
Cherry Tomatoes: Replace with diced Roma tomatoes or sun-dried tomatoes for a different flavor.
Gnocchi: Use cauliflower gnocchi (e.g., Trader Joe’s) for low-carb/keto or gluten-free gnocchi for dietary needs.
Arugula: Substitute with baby spinach, kale, or mixed greens.
Burrata: Swap with fresh mozzarella, ricotta, or omit for dairy-free (use vegan cheese if needed).
Parmesan: Replace with pecorino or nutritional yeast for dairy-free.
Add-Ins: Include ½ cup sautéed mushrooms, zucchini, or grilled chicken for extra protein or veggies.
Keto Adjustment: Use cauliflower gnocchi and reduce tomatoes to 1 cup to lower carbs (~10g net carbs per serving).
Spicy Version: Increase red-pepper flakes or add a sliced jalapeño with the garlic

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Instructions

Step 1: Grill the Corn

Preheat a grill or grill pan over high heat.
Brush each of 4 ears of corn with ½ Tbsp melted butter (2 Tbsp total).
Grill for 5–7 minutes, turning occasionally, until charred and tender.
Cut kernels off the cobs and set aside.

Tip: Ensure even charring by rotating corn; use a sharp knife to remove kernels cleanly.

Step 2: Sauté the Tomatoes

Place a cast-iron skillet on the grill (or stovetop over medium-high heat if indoors).
In a medium bowl, toss 3 cups cherry tomatoes with 1 Tbsp olive oil, then season with salt and pepper.
Sauté tomatoes in the skillet for about 4 minutes until charred and blistered. Remove and set aside.

Tip: Shake the skillet occasionally to blister tomatoes evenly; avoid overcooking to maintain structure.

Step 3: Cook the Gnocchi

Bring a large pot of salted water to a boil.
Add 1 pound store-bought gnocchi and cook for 4–5 minutes until they float to the surface. Drain and set aside.

Tip: Don’t overcook gnocchi; they should be soft but not mushy.

Step 4: Sauté the Skillet

In the same cast-iron skillet, melt 2 Tbsp remaining butter over medium heat.
Add 1 sliced red onion and sauté for about 4 minutes until translucent.
Add 3 minced garlic cloves, cooked gnocchi, grilled corn kernels, and blistered tomatoes. Sauté for 2 minutes until garlic is fragrant.
Add 4 oz arugula and cook for about 3 minutes until wilted.

Tip: Stir gently to avoid breaking gnocchi; ensure arugula is just wilted for best texture.

Step 5: Garnish and Serve

Remove the skillet from heat.
Top with a pinch of crushed red-pepper flakes, grated Parmesan, torn burrata cheese, and fresh basil leaves.
Serve immediately, family-style, from the skillet.

Tip: Tear burrata into small pieces for even distribution; add garnishes just before serving for freshness.