You’ll want to make this quick and easy weeknight dinner all season long, thanks to the combination of fresh leek, corn and wild mushrooms along with store-bought potato gnocchi. We added a splash of vinegar and honey to play up the sweetness of the corn, then finished the dish with fresh basil for the ultimate summer pasta dish.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons olive oil
- 12 ounces sliced mixed mushrooms, such as shiitake, cremini and oyster mushrooms
- Kosher salt and freshly ground black pepper
- 1 small leek, white and light-green parts only, halved lengthwise and thinly sliced (see Cook’s Note)
- 4 ears of corn, shucked and kernels sliced off
- 2 cloves garlic, thinly sliced
- 2 tablespoons white balsamic vinegar
- 2 tablespoons honey
- 4 tablespoons cold unsalted butter, cut into pats
- One 17.5-ounce package refrigerated potato gnocchi
- Torn fresh basil leaves, for serving
Instructions
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the mushrooms in an even layer and cook, undisturbed, until golden brown, about 3 minutes. Toss the mushrooms, season with a pinch of salt and a few grinds of pepper, then continue to cook until tender and golden brown all over, about 3 minutes more. Transfer to a plate and set aside.
- Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Add the leeks, a pinch of salt and a few grinds of pepper and cook until just tender, about 2 minutes. Stir in the corn and garlic, then continue to cook until the corn is bright yellow and tender, 2 to 3 minutes more. Stir in the vinegar and honey, then stir in the reserved mushrooms and toss to combine.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi and cook according to the package directions. Reserve 1/4 cup of the cooking water, then drain the gnocchi and add to the skillet with the corn and mushroom mixture. Add the reserved cooking water and cook over low heat, stirring to coat, about 1 minute. Add the butter, 1 pat at a time, and cook until well coated and saucy. Remove from the heat. Season with salt and pepper and top with the basil.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 570 |
| Total Fat | 24 g |
| Saturated Fat | 9 g |
| Carbohydrates | 84 g |
| Dietary Fiber | 7 g |
| Sugar | 17 g |
| Protein | 12 g |
| Cholesterol | 55 mg |
| Sodium | 922 mg |
| Serving Size | 1 of 4 servings |
| Calories | 570 |
| Total Fat | 24 g |
| Saturated Fat | 9 g |
| Carbohydrates | 84 g |
| Dietary Fiber | 7 g |
| Sugar | 17 g |
| Protein | 12 g |
| Cholesterol | 55 mg |
| Sodium | 922 mg |
Reviews
I would say this is more of a corn dish than a pasta dish. It’s sweet and corn is the predominant flavor. Good, not great.
Yummmm. This was a delight, and came together easily!
I LOVE gnocchi and frequently order it at my favorite Italian restaurant but this was just ok. Didn’t care for the sweetness.
Too sweet. Might try it with sweet potato gnocchi. Regular gnocchi seemed out of place in this recipe.
Ok good good night pioneered
This recipe is really good. Easy and a great twist to the traditional way to serve gnocchi
Eh. I don’t get all the rave reviews for this. Lacked something, not sure what. It was edible and just okay. The kids wouldn’t touch it, which for the sweetness and having their faves of corn and gnocchi, kind of says something. Neither my husband or I wanted the leftovers. Much better uses out there for fresh corn and gnocchi.
Turned out great!
Really delicious veggie entree recipe. Made this for veggie guests at our 4th of July bbq but it was liked (and eaten!) by all. Sauce is really nice. Lots of corn but I love corn. And go heavy on the fresh basil – it adds a nice touch and flavor.