Gnocchi with Corn & Miso

Name: Gnocchi with Corn & Miso
Prep time: 15 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 4 tablespoons unsalted butter, divided; 2 - 12-ounce package gnocchi; 1u00bd cups corn kernels (from 2 ears); u00bd tsp freshly ground black pepper, plus more for topping; 3 tablespoons white miso; 1u00bc cups pecorino Romano cheese, grated on a Microplane, plus more for topping; fresh chives or green onions, chopped, for topping

By Corn, Potatoes Sautéing

August 2, 2024

I love using miso paste and try to always have it in my fridge. Miso is a fermented soybean paste, and is used in many Japanese dishes. It adds depth, complexity, and umami. Its versatility extends far beyond its traditional use in miso soup. This Gnocchi with Corn & Miso is a brilliant combination. The soft, pillowy potato dumplings provide a perfect base for the sauce. The sweet and juicy corn adds a fresh, summery element and the miso brings umami depth and a savory richness.

Prep: 15 mins
Cook: 25 mins
Yields: 4 Servings

Ingredients

4 tablespoons unsalted butter, divided

2 - 12-ounce package gnocchi

1½ cups corn kernels (from 2 ears)

½ tsp freshly ground black pepper, plus more for topping

3 tablespoons white miso

1¼ cups pecorino Romano cheese, grated on a Microplane, plus more for topping

fresh chives or green onions, chopped, for topping

Directions

1Melt 3 tablespoons butter in a large nonstick skillet over medium-high. Add gnocchi; cook, stirring often, until golden brown and crispy, 6 to 8 minutes. Transfer to a medium bowl.  

2Reduce heat to medium. Add remaining 1 tablespoon butter to skillet. Stir in corn and pepper; cook, stirring often, until pepper is fragrant and corn is tender and lightly charred, 2 to 3 minutes.  

3Whisk in ¾ cup water, miso, and cheese; cook, whisking constantly, until cheese is melted and sauce is cohesive, 1 to 2 minutes. Return gnocchi to skillet and toss to combine.

4Serve topped with chives, cheese, and pepper.

Recipe from Real Simple, September 2023.

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