Ricotta Gnocchi with Corn & Chives

Making gnocchi at home is surprisingly quick and easy

Gnocchi is one of my favorite things to order at good Italian restaurants. There's nothing better than biting into soft, pillowy clouds of dough coated in flavorful sauce. Great gnocchi should be light and tender and makes an impressive presentation whether it's tossed with tomato-based or cream-based sauces or even a simple brown butter. Traditionally made with potato, ricotta gnocchi has become even more popular lately and is remarkably simple to make at home. The gnocchi dough (based on a recipe from Bon Appetit) requires just five basic ingredients and is combined in the food processor before being piped directly into simmering water. There's no messy rolling and shaping of the dough and the whole process takes less than thirty minutes.

This recipe combines the gnocchi with fresh kernels of corn, mascarpone cheese, and minced chives. The cheese melts to form a rich and creamy sauce that coats each piece of gnocchi, while the corn adds sweetness and crunch. It's an indulgent dish that would be great for a date night or for a small dinner party. You can easily cook the gnocchi in advance and keep it on a sheet pan until you're ready to make the sauce and serve up.


Related Recipes:
- Corn, Arugula, & Mascarpone Orecchiette
- Ricotta Gnocchi with Tomato Sauce *Not as easy as this recipe.
- Cheese Ravioli with Creamy Corn Sauce


Ricotta Gnocchi with Corn & Chives:
For Gnocchi

• Line a fine mesh strainer with paper towels and set it over a bowl.
• Add 2 c. whole-milk ricotta to the strainer and let sit for at least 20 minutes to drain. Discard any liquid the drains out.
• Bring a large pot of water to a boil.
• Combine the ricotta with 1 egg, 1/2 c. grated parmesan cheese, and 1 tsp. salt in a food processor and blend to combine.
• Add 1/2 c. all-purpose flour and pulse to combine until just mixed and smooth.
• Transfer the gnocchi dough to a resealable plastic bag and snip a 1/2" opening at the corner.*
• Lower the boiling water to a simmer and, working in two batches, pipe the gnocchi directly into the water. Use a knife to cut off 1" segments of gnocchi as you pipe into the simmering water.
• Cook the gnocchi for about 3 minutes, or until nearly doubled in size.
• Carefully transfer the cooked gnocchi to an oiled baking sheet using a slotted spoon.

For Sauce and Assembly

• Melt 1 tbsp. butter in a skillet over medium high heat.
• Add in the kernels from 2 ears of corn and a pinch of salt and pepper.
• Cook for 2 minutes, then add in the gnocchi, 2 tbsp. mascarpone cheese, and a splash of water.
• Cook, stirring occasionally, until the mascarpone melts into a creamy sauce and the gnocchi is warm.
• Divide onto plates and sprinkle with minced chives.

Serves two-three

*Gnocchi dough can be prepared in advance and stored in the fridge for a day.