Smoky corn gnocchi: prepare to have your taste buds transported to a realm of pure culinary bliss! Imagine tender, pillowy gnocchi, infused with the sweet, smoky essence of summer corn, all bathed in a luscious, creamy sauce. This isn't just a meal; it's an experience, a celebration of simple ingredients elevated to something truly extraordinary.
Gnocchi, those delightful little dumplings, have a rich history rooted in Italian peasant cuisine. Traditionally made from potatoes, they were a humble yet satisfying staple. Our version takes a modern twist, incorporating the vibrant flavor of corn, a New World ingredient that has since become a beloved global favorite. The combination is unexpected, yet utterly harmonious.
What makes smoky corn gnocchi so irresistible? It's the perfect balance of textures and flavors. The slight chewiness of the gnocchi contrasts beautifully with the bursts of sweet corn. The smoky notes add depth and complexity, while the creamy sauce ties everything together in a symphony of deliciousness. It's also surprisingly easy to make, making it a perfect weeknight indulgence or a show-stopping dish for a special occasion. Trust me, once you try this, you'll be hooked!
Ingredients:
- For the Gnocchi:
- 1 kg (2.2 lbs) Russet potatoes, scrubbed
- 200g (1 3/4 cups) All-purpose flour, plus extra for dusting
- 1 large Egg, lightly beaten
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- For the Smoky Corn Sauce:
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 2 cloves Garlic, minced
- 2 ears of Corn, kernels removed (about 2 cups)
- 1 Red bell pepper, finely diced
- 1 Jalapeño pepper, seeded and minced (optional, for heat)
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Chili powder
- 1/4 teaspoon Cayenne pepper (optional, for extra heat)
- 400ml (1 3/4 cups) Vegetable broth
- 120ml (1/2 cup) Heavy cream (or coconut cream for a vegan option)
- 2 tablespoons Butter (or olive oil for vegan)
- Salt and pepper to taste
- For Serving:
- Fresh cilantro, chopped
- Grated Parmesan cheese (optional)
Preparing the Gnocchi Dough:
- Bake the Potatoes: Preheat your oven to 200°C (400°F). Place the scrubbed potatoes directly on the oven rack. Bake for 45-60 minutes, or until they are easily pierced with a fork. Baking the potatoes instead of boiling them helps to keep them dry, which is crucial for light and fluffy gnocchi.
- Rice the Potatoes: Once the potatoes are cool enough to handle (but still warm!), cut them in half and scoop out the flesh. Pass the potato flesh through a potato ricer or a fine-mesh sieve into a large bowl. This step is essential for removing any lumps and creating a smooth base for your gnocchi. If you don't have a ricer or sieve, you can mash them very thoroughly, but be careful not to overwork them.
- Combine Ingredients: Add the flour, egg, salt, and pepper to the riced potatoes. Gently mix everything together with your hands or a spatula. Be careful not to overmix the dough, as this will develop the gluten in the flour and result in tough gnocchi. You want a soft, slightly sticky dough.
- Knead Lightly: Turn the dough out onto a lightly floured surface. Gently knead it for just a minute or two, until it comes together into a cohesive ball. If the dough is too sticky, add a little more flour, one tablespoon at a time.
Shaping and Cooking the Gnocchi:
- Roll the Dough: Divide the dough into 4 equal portions. Roll each portion into a long rope, about 1.5 cm (1/2 inch) thick. Keep the surface lightly floured to prevent sticking.
- Cut the Gnocchi: Use a sharp knife or a dough scraper to cut the ropes into 2 cm (3/4 inch) pieces.
- Shape the Gnocchi (Optional): For a more traditional look, you can roll each gnocchi piece over the tines of a fork or a gnocchi board. This creates ridges that help the sauce cling to the gnocchi. To do this, gently press each piece against the fork or board with your thumb and roll it down. If you don't have a fork or gnocchi board, you can simply leave them as they are – they'll still taste delicious!
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water in batches. Don't overcrowd the pot, as this will lower the water temperature and cause the gnocchi to stick together.
- Wait for them to Float: The gnocchi are cooked when they float to the surface of the water. Once they float, let them cook for another minute or two to ensure they are heated through.
- Remove and Drain: Use a slotted spoon to remove the cooked gnocchi from the water and drain them well. Place them on a lightly oiled baking sheet to prevent them from sticking together while you prepare the sauce.
Making the Smoky Corn Sauce:
- Sauté the Aromatics: Heat the olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
- Add the Vegetables: Add the corn kernels, diced red bell pepper, and jalapeño (if using) to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly softened. This step helps to bring out the natural sweetness of the corn and peppers.
- Incorporate the Spices: Stir in the smoked paprika, chili powder, and cayenne pepper (if using). Cook for another minute, stirring constantly, to toast the spices and release their flavors.
- Add the Broth and Simmer: Pour in the vegetable broth and bring the mixture to a simmer. Reduce the heat to low and let it simmer for 10-15 minutes, or until the sauce has slightly thickened. This allows the flavors to meld together and create a rich, smoky base.
- Blend the Sauce (Optional): For a smoother sauce, you can use an immersion blender to blend the sauce until it is smooth. Alternatively, you can carefully transfer the sauce to a regular blender and blend until smooth. Be careful when blending hot liquids! If you prefer a chunkier sauce, you can skip this step.
- Finish the Sauce: Stir in the heavy cream (or coconut cream) and butter (or olive oil). Season with salt and pepper to taste. Cook for another minute or two, until the sauce is heated through and slightly thickened.
Combining and Serving:
- Add the Gnocchi to the Sauce: Add the cooked gnocchi to the skillet with the smoky corn sauce. Gently toss to coat the gnocchi evenly with the sauce.
- Cook Briefly: Cook for another 2-3 minutes, stirring occasionally, to allow the gnocchi to absorb some of the sauce and heat through completely.
- Serve Immediately: Serve the smoky corn gnocchi immediately, garnished with fresh cilantro and grated Parmesan cheese (if desired). A sprinkle of extra smoked paprika can also add a nice touch.
Conclusion:
This isn't just another gnocchi recipe; it's an experience. The smoky sweetness of the corn, perfectly balanced with the pillowy softness of the gnocchi and the subtle kick of chili flakes, creates a symphony of flavors that will have you craving more. I truly believe this smoky corn gnocchi is a must-try for anyone looking to elevate their pasta game and impress their friends and family. It's surprisingly simple to make, yet delivers a restaurant-quality dish that's both comforting and exciting. But don't just take my word for it! The real magic happens when you bring this recipe to life in your own kitchen. Imagine the aroma of roasted corn filling your home, the satisfying feeling of shaping the gnocchi, and the pure joy of that first bite. It's a culinary adventure waiting to happen.Serving Suggestions and Variations:
The beauty of this recipe lies in its versatility. While it's fantastic as is, there are endless ways to customize it to your liking. * For a richer flavor: Add a dollop of mascarpone cheese or a swirl of heavy cream just before serving. This will create an even more decadent and luxurious sauce. * Spice it up: If you're a fan of heat, increase the amount of chili flakes or add a pinch of cayenne pepper. You could even incorporate a finely chopped jalapeño into the corn mixture. * Add some protein: Grilled shrimp, crispy bacon, or crumbled Italian sausage would all be delicious additions. Simply cook your protein of choice and toss it with the gnocchi before serving. * Vegetarian delight: Keep it vegetarian by adding roasted vegetables like zucchini, bell peppers, or mushrooms. The smoky flavor of the corn pairs beautifully with these earthy vegetables. * Herb it up: Fresh herbs are always a welcome addition. Try adding chopped basil, parsley, or chives for a burst of freshness. A sprinkle of fresh thyme would also complement the smoky corn perfectly. * Cheese, please!: A generous grating of Parmesan cheese or Pecorino Romano is a classic pairing with gnocchi. For a bolder flavor, try using smoked Gouda or Gruyere. * Seasonal Twist: In the fall, consider adding roasted butternut squash or pumpkin puree to the sauce for a seasonal variation. Don't be afraid to experiment and make this recipe your own! The possibilities are endless. I encourage you to get creative and have fun in the kitchen. I'm so confident that you'll love this smoky corn gnocchi that I can't wait to hear about your experience. Did you try any of the variations I suggested? Did you add your own special touch? What did your family and friends think? Please, give this recipe a try and share your photos and feedback in the comments below. I'm eager to see your culinary creations and learn from your experiences. Let's build a community of gnocchi lovers and inspire each other to create delicious and memorable meals. Happy cooking! I know you'll love it!Smoky Corn Gnocchi: A Delicious & Easy Recipe
Fluffy homemade gnocchi tossed in a creamy, smoky corn sauce with a hint of spice. A comforting and flavorful vegetarian meal.
Ingredients
- 2.2 lbs Russet potatoes, scrubbed
- 1 3/4 cups All-purpose flour, plus extra for dusting
- 1 large Egg, lightly beaten
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 2 cloves Garlic, minced
- 2 cups Corn kernels (from 2 ears of corn)
- 1 Red bell pepper, finely diced
- 1 Jalapeño pepper, seeded and minced (optional, for heat)
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Chili powder
- 1/4 teaspoon Cayenne pepper (optional, for extra heat)
- 1 3/4 cups Vegetable broth
- 1/2 cup Heavy cream (or coconut cream for a vegan option)
- 2 tablespoons Butter (or olive oil for vegan)
- Salt and pepper to taste
- Fresh cilantro, chopped
- Grated Parmesan cheese (optional)
Instructions
- Preheat your oven to 400°F (200°C). Place the scrubbed potatoes directly on the oven rack. Bake for 45-60 minutes, or until they are easily pierced with a fork.
- Once the potatoes are cool enough to handle (but still warm!), cut them in half and scoop out the flesh. Pass the potato flesh through a potato ricer or a fine-mesh sieve into a large bowl.
- Add the flour, egg, salt, and pepper to the riced potatoes. Gently mix everything together with your hands or a spatula. Be careful not to overmix the dough.
- Turn the dough out onto a lightly floured surface. Gently knead it for just a minute or two, until it comes together into a cohesive ball. If the dough is too sticky, add a little more flour, one tablespoon at a time.
- Divide the dough into 4 equal portions. Roll each portion into a long rope, about 1/2 inch thick. Keep the surface lightly floured to prevent sticking.
- Use a sharp knife or a dough scraper to cut the ropes into 3/4 inch pieces.
- For a more traditional look, you can roll each gnocchi piece over the tines of a fork or a gnocchi board.
- Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water in batches. Don't overcrowd the pot.
- The gnocchi are cooked when they float to the surface of the water. Once they float, let them cook for another minute or two to ensure they are heated through.
- Use a slotted spoon to remove the cooked gnocchi from the water and drain them well. Place them on a lightly oiled baking sheet to prevent them from sticking together while you prepare the sauce.
- Heat the olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
- Add the corn kernels, diced red bell pepper, and jalapeño (if using) to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly softened.
- Stir in the smoked paprika, chili powder, and cayenne pepper (if using). Cook for another minute, stirring constantly, to toast the spices and release their flavors.
- Pour in the vegetable broth and bring the mixture to a simmer. Reduce the heat to low and let it simmer for 10-15 minutes, or until the sauce has slightly thickened.
- For a smoother sauce, you can use an immersion blender to blend the sauce until it is smooth. Alternatively, you can carefully transfer the sauce to a regular blender and blend until smooth.
- Stir in the heavy cream (or coconut cream) and butter (or olive oil). Season with salt and pepper to taste. Cook for another minute or two, until the sauce is heated through and slightly thickened.
- Add the cooked gnocchi to the skillet with the smoky corn sauce. Gently toss to coat the gnocchi evenly with the sauce.
- Cook for another 2-3 minutes, stirring occasionally, to allow the gnocchi to absorb some of the sauce and heat through completely.
- Serve the smoky corn gnocchi immediately, garnished with fresh cilantro and grated Parmesan cheese (if desired). A sprinkle of extra smoked paprika can also add a nice touch.
Notes
- Baking the potatoes instead of boiling them helps to keep them dry, which is crucial for light and fluffy gnocchi.
- Be careful not to overmix the gnocchi dough, as this will develop the gluten in the flour and result in tough gnocchi.
- If you don't have a potato ricer or sieve, you can mash the potatoes very thoroughly, but be careful not to overwork them.
- Adjust the amount of jalapeño and cayenne pepper to your desired level of heat.
- For a vegan version, use coconut cream instead of heavy cream and olive oil instead of butter.