Cheesy Gnocchi With Corn and Pesto

[Celerity]

https://cooking.nytimes.com/recipes/759796803-cheesy-gnocchi-with-corn-and-pesto

https://archive.ph/iIw69



Tasty and effortless, store-bought gnocchi offers a much-needed shortcut for busy weeknight dinners. You can bypass boiling a pot of water for the gnocchi, and instead simply give them a quick sear over high heat, which creates perfectly crispy edges. Toss the crispy gnocchi with lots of sweet, fresh corn kernels, prepared pesto and a hefty sprinkle of grated cheese, and broil until the cheese gets bubbly, gooey and slightly charred in spots. The molten cheese brings all the ingredients together, but a high ratio of corn to dumpling and the bright basil in the pesto keep this dish light enough for summer.



Preparation

Step 1
In a 12-inch skillet over medium-high heat, heat the oil until sizzling hot, about 2 minutes. Add the gnocchi and sear, undisturbed, for 4 minutes, until crispy underneath.

Step 2
Add the corn and cook, stirring occasionally, for 2 minutes, until softened. Remove from the heat.

Step 3
Stir in the pesto. Season with salt as needed, and add a few cracks of black pepper.

Step 4
Place an oven rack underneath the broiler. Set the broiler to high.

Step 5
Top the gnocchi and corn with the cheese. Place the skillet underneath the broiler and broil for about 4 minutes, until the cheese is completely melted and slightly charred on top.

Step 6
Top with more pesto and divide among bowls.