It's gotten cool here in the last couple of days. Those crisp mornings of fall that make you want to cozy up in your favorite worn-out sweatshirt with a steaming cup of something and a devour as much pumpkin-flavored anything as possible. I'm enjoying it. And will, as all too soon it will turn into the cold gray of winter and I will be longing for summer all over again.
This dish, well, it felt like the perfect summer-flowing-into-fall meal. It's somehow both fresh and comforting, squarely straddling both the lightness of summer and the more hearty aspects of fall. It came together quickly and tasted A-MAZ-ING! Seriously, I'm wondering if hubby would be displeased if we had it for dinner again this week. I'll admit, I did not make my own gnocchi, but I would like to some time soon, and will definitely make them with sweet potatoes because it was a PERFECT pairing! If you've got some sweet potatoes, let me know how it goes if you find a good recipe for your own homemade gnocchi. Not into all that? No problem; fresh, frozen - it should all work just great. Can't find sweet potato gnocchi? Whole wheat will be splendid. This comes together quickly, so get ready to put an awesome dinner on the table in minutes. :)
Sweet Corn Scallion Gnocchi
makes enough for 2
from How Sweet Eats
1 1/2 cups sweet corn (I used frozen)
4 scallions (green onions) thinly sliced
Salt and Pepper
2 Tbs olive oil
3 Tbs butter
1/2 lbs. sweet potato gnocchi (or whole wheat; about 2 handfuls)
Brown your butter. Heat the butter over medium-high heat, stirring or swirling frequently. I like to do mine in a very small saucepan. It will melt, foam, turn golden, and finally start to get little tiny brown bits and smell nutty. The switch from golden to brown-bit-perfection happens quickly and from there it goes to burnt crap, so...whatch it carefully! Remove from heat and pour into a small bowl to cool while you prepare the rest.
Put a large pot of water on to boil. Heat a skillet over medium-high heat with 1 Tbs oil. When hot, add your corn and scallions (if the corn is frozen, no need to thaw). Sprinkle with salt and pepper. Sauté until the corn is starting to get a bit browned and golden. Remove from heat and put into a large bowl. When your water is boiling, add the gnocchi. Cook according to package directions (about 2-4 minutes for fresh); the gnocchi should float to the top when they're ready. Drain the water. Add 1 Tbs oil to your skillet (no need to clean after the veggies) and pour in your gnocchi. Toast over medium-high heat, gently turning until most of the gnocchi have a bit of brown coloring on them.
Add the gnocchi to the bowl with the corn and scallions. Drizzle the browned butter over the top. Toss together gently. Serve with a lovely side salad and enjoy the last days of summer and the first days of fall.
Sweet Corn Scallion Gnocchi
makes enough for 2
from How Sweet Eats
1 1/2 cups sweet corn (I used frozen)
4 scallions (green onions) thinly sliced
Salt and Pepper
2 Tbs olive oil
3 Tbs butter
1/2 lbs. sweet potato gnocchi (or whole wheat; about 2 handfuls)
Brown your butter. Heat the butter over medium-high heat, stirring or swirling frequently. I like to do mine in a very small saucepan. It will melt, foam, turn golden, and finally start to get little tiny brown bits and smell nutty. The switch from golden to brown-bit-perfection happens quickly and from there it goes to burnt crap, so...whatch it carefully! Remove from heat and pour into a small bowl to cool while you prepare the rest.
Put a large pot of water on to boil. Heat a skillet over medium-high heat with 1 Tbs oil. When hot, add your corn and scallions (if the corn is frozen, no need to thaw). Sprinkle with salt and pepper. Sauté until the corn is starting to get a bit browned and golden. Remove from heat and put into a large bowl. When your water is boiling, add the gnocchi. Cook according to package directions (about 2-4 minutes for fresh); the gnocchi should float to the top when they're ready. Drain the water. Add 1 Tbs oil to your skillet (no need to clean after the veggies) and pour in your gnocchi. Toast over medium-high heat, gently turning until most of the gnocchi have a bit of brown coloring on them.
Add the gnocchi to the bowl with the corn and scallions. Drizzle the browned butter over the top. Toss together gently. Serve with a lovely side salad and enjoy the last days of summer and the first days of fall.