Summer gnocchi with corn and mushrooms

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 570, total fat 24 G., saturated fats 9 G., proteins 12 G., carbohydrates 84 G., fiber 7 G., cholesterol 55 mg, sodium 922 mg, sugar 17 G.

This quick and easy dinner is perfect for weeknights, and you'll definitely want to make it all summer long. It's impossible not to fall in love with the delicious combination of fresh leeks, corn, and wild mushrooms, along with supermarket-bought potato gnocchi to make the job easier. Add a little vinegar and honey to enhance the sweetness of the corn, and top the finished dish with basil for the perfect summer flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tbsp. l. olive oil
350 g thinly sliced assorted mushrooms, such as shiitake, button mushrooms, and oyster mushrooms
1 small leek (white and light green parts only), halved lengthwise and thinly sliced
4 ears of corn, kernels removed
2 cloves garlic, thinly sliced
2 tablespoons white balsamic vinegar
2 tablespoons of honey
4 tablespoons chilled unsalted butter, cut into pieces
1 package (500 g) chilled potato gnocchi
Torn fresh basil leaves, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: gnocchi (dumplings), champignon mushrooms, oyster mushrooms, corn, basil

Cooking the dish according to the recipe:

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once the oil begins to shimmer, add the mushrooms, spread them out evenly, and cook, undisturbed, until golden brown, about 3 minutes. Stir the mushrooms, season with salt and pepper, and continue cooking until softened, about 3 minutes more. Transfer to a plate and set aside.
Return the pan to medium-high heat and add the remaining 1 tablespoon of olive oil. Add the leeks, a pinch of salt, and a few turns of the black peppercorns and cook until softened, about 2 minutes. Add the corn and garlic and continue cooking until the corn is bright yellow and tender, another 2-3 minutes. Add the vinegar and honey, then add the reserved mushrooms and stir.

Meanwhile, bring a large saucepan of salted water to a boil over high heat. Add the gnocchi and cook according to package directions. Remove 1/4 cup of the water from the pan, then drain the gnocchi in a colander and add them to the pan with the corn-mushroom mixture.
Add the remaining water and cook over low heat, stirring occasionally until the gnocchi are coated with the sauce, about 1 minute. Add the butter, one piece at a time, and cook until melted. Remove from heat. Season with salt, pepper, and basil.

Note

Be sure to rinse the sliced leeks thoroughly to remove all sand.

Categories:

recipe / Calorie content of prepared meals / Simple and quick recipes / Quick dinners / Summer dishes / Dinner / Main courses / Pasta / Vegetables and mushrooms / Food Network - recipes / Italian cuisine