Sweet Corn and Basil Ricotta Gnocchi

Jump to Recipe

There’s something so special about bringing an old family recipe into a new season. These ricotta gnocchi are made from my great nana’s handwritten recipe, one that’s been passed down through generations and lovingly tucked away among a collection of handwritten recipe cards. While the gnocchi stay true to her original recipe, I wanted to pair them with a sauce that celebrates the flavors of summer.

I paired them with a sweet corn and basil sauce. Sweet corn, fresh basil, garlic, and shallots are blended into a silky, creamy sauce that’s bright, comforting, and surprisingly simple to make. Finished with plenty of freshly grated Parmesan and fresh basil, every bite feels light enough for summer while still delivering all the comfort of homemade pasta.

This recipe is one of my favorite ways to honor family traditions while creating new memories around the table. I hope it becomes one you come back to every summer.

Looking for more dinner ideas? Try my Easy Sesame Chicken Lettuce Wraps

Sweet Corn & Basil Ricotta Gnocchi

Pillowy homemade ricotta gnocchi made from my great nana's handwritten recipe are tossed in a creamy corn basil sauce with fresh basil, garlic, shallots, Parmesan, and lemon. It's the perfect summer comfort food.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Resting Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4

Course: Dinner

Ingredients Method Notes

Ingredients

  

Ricotta Gnocchi

• 1 large egg
• 1 16-ounce container whole milk ricotta
• ½ teaspoon salt
• 3 cups all-purpose flour plus more for rolling

Sweet Corn & Basil Sauce

• 2 tablespoons ¼ stick unsalted butter
• 1 small shallot finely diced (about ¼ cup)
• 3 cups frozen sweet corn thawed, divided
• 3 cloves garlic minced
• 1 cup chicken or vegetable broth divided
• ¼ cup heavy cream
• ½ cup packed fresh basil leaves plus more for garnish
• Salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons olive oil
• Freshly grated Parmesan for garnish
• Lemon juice optional for topping

Method

 

1. In a large bowl, whisk together ricotta, egg and salt. Add the flour ½ cup at a time (first mixing with a fork, silicone spoon or wooden spoon) then using your hands to fully incorporate until dough forms.
2. Gently knead until combined, adding extra flour as needed, until smooth and not sticky (may use up to 1/2 cup more flour.) Loosely shape into a ball and refrigerate, uncovered, for 30 minutes.
3. On a floured surface, divide the dough into 8 pieces using a bench scraper or knife. Using your fingers, gently roll each piece into a rope about ½ inch thick, adding a teaspoon of flour at a time if the dough is sticky.
4. Use a knife or bench scraper to cut each rope into pieces about ¾ inch long.
5. Using the back of a fork, roll each piece of gnocchi pressing lightly with your thumb to create a pattern on one side and a dimple on the other. Set aside.
6. Bring a large pot of salted water to a boil.
7. In a large skillet, melt the butter over medium heat. Add the shallot and cook for about 2 minutes, until softened. Add the garlic and cook for 30 seconds, until fragrant. Reserve ½ cup of the corn and set aside. Stir in the remaining 2½ cups of corn and cook for 5 minutes, until heated through.
8. Stir in ½ cup of the broth and all of the heavy cream. Cook for 3 minutes, then reduce the heat to low and simmer for 5 minutes. Remove from the heat and let cool slightly.
9. While the corn mixture cools, bring a large pot of salted water to a boil.
10. Transfer the corn mixture to a high-speed blender (ensure it's slightly cooled and you only fill the blender halfway to avoid high-pressure and do not use a blender that doesn't have airflow option at top, use food processor if needed or blend corn, basil and broth before adding to the pan - *SEE NOTES) Add the remaining ½ cup broth and the basil, then blend until smooth. If needed, add more broth 1 tablespoon at a time until the sauce blends smooth. Note: it will be thick, adding pasta water in the next step will thin it out.
11. Return the sauce to the skillet over low heat. Season with salt and pepper, stir in the olive oil, and add the reserved ½ cup of corn. Turn the heat to low to keep warm.
12. Add the gnocchi to the boiling water and cook for 3 to 4 minutes, until they float to the surface.
13. Scoop out about ¼ cup of pasta water and add it to the sauce, stirring to loosen. Using a slotted spoon, transfer the gnocchi to the skillet and toss to coat.
14. Divide among 4 bowls. Top with freshly grated Parmesan, fresh basil, and a squeeze of lemon, if desired. Enjoy!

Notes

Blending hot corn mixture in blender: ensure you allow the sauce to cool for 10 minutes and you only fill the blender halfway to avoid high-pressure accidents. Do not use a blender that doesn't have airflow option at top, use food processor if needed.

*Alternatively, you can skip blending warm mixture and blend the thawed corn with basil and broth before transferring to the pan to finish the sauce.

Step 7: In a large skillet, melt the butter over medium heat. Add the shallot and cook for about 2 minutes, until softened. Add the garlic and cook for 30 seconds, until fragrant. remove from heat.

Step 8: Reserve ½ cup of the corn and set aside. Add 2½ cups of corn, basil and broth to a high speed blender until smooth. Transfer the corn basil mixture to the skillet with butter, garlic, shallot, and season with salt and pepper, stir in heavy cream, olive oil, and add the reserved ½ cup of corn. Turn the heat to low to keep warm.