Elote Summer Gnocchi Food

SUMMER GNOCCHI WITH SWEET CORN AND MIXED MUSHROOMS

Steps:

• 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 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 leek, a pinch of salt and a few grinds of pepper. Cook until leek is just tender, about 2 minutes. Stir in the corn and garlic, then continue to cook until 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 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, until well coated and saucy. Remove from heat. Season with salt and pepper and top with fresh basil.

SUPER SUMMERY CORN GNOCCHI

Steps:

• Preheat a grill for cooking at medium heat and lightly oil the grill grates. Grill the corn and chiles, turning every few minutes, until the corn is tender and browned in spots and the chiles are nicely charred, about 8 minutes for the corn and about 4 minutes for the chiles. Transfer to a cutting board and let cool slightly.
• When they are cool enough to handle, stem and deseed the chiles (keep some of the seeds if you prefer a spicier dish). Finely chop the chiles and transfer to a medium bowl. Using a sharp chef's knife, cut the kernels off the corn cobs. Using the back of the knife, scrape along the cobs to release the starchy, milky liquid and any remaining kernels. Using a slotted spoon, transfer half the kernels to the same bowl as the chiles and set aside; keep the remaining half of the kernels and the corn "milk" separate. Bring a large pot of water to a boil.
• Meanwhile, heat 1 tablespoon of the olive oil in a medium saucepan over medium-high heat. Add the leeks, a pinch of salt and a couple grinds of pepper and cook, stirring occasionally, until tender, 3 to 4 minutes. Add the garlic, turmeric and coriander and cook until the garlic is tender and the spices are lightly toasted, 1 to 2 minutes more. Stir in the reserved corn kernels and corn "milk" and cook until warmed through. Stir in the broth, half-and-half and 1/2 teaspoon of salt, bring the mixture to a simmer and then remove from the heat.
• Use an immersion blender to puree the corn mixture into a very smooth and creamy sauce. Alternatively, transfer to a blender and blend on high speed until very smooth. Taste and adjust the seasoning with salt and pepper. Keep the corn sauce warm in the saucepan over low heat.
• When the water boils, salt it and cook the gnocchi according to the package directions. Drain well. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Place half the gnocchi in the skillet and cook, undisturbed, until golden brown, about 2 minutes. Use a spatula to flip the gnocchi and continue to cook until golden brown and crisp, about 2 minutes more. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining gnocchi.
• Just before serving, stir the basil, parsley, vinegar and remaining 1 tablespoon oil into the reserved corn and chile mixture until combined. Season with a pinch of salt and pepper. Spoon the corn sauce into 4 shallow dinner bowls and place the crispy gnocchi on top. Garnish with the corn and chile salad.

GNOCCHI WITH SUMMER VEGETABLES

Steps:

• In a large skillet, heat oil over medium-high. Add squash and garlic and season with salt and pepper. Cook, stirring occasionally, until squash is crisp-tender, 4 to 5 minutes. Add tomatoes and cook, stirring occasionally, until juicy, about 2 minutes.
• Meanwhile, in a large pot of boiling salted water, cook gnocchi according to package instructions. Reserving 1/2 cup cooking liquid, drain gnocchi and transfer to skillet. Toss gnocchi, adding enough cooking liquid to create a sauce. Remove from heat and stir in basil, cheese, butter, and lemon juice.

ELOTE SUMMER GNOCCHI

Steps:

• Preheat a stovetop or outdoor grill over high heat. Rub the corn with the oil and place on the hot grill. Cook, turning often, until the corn is charred all around, about 8 minutes total. Remove from the heat and let cool slightly before cutting the kernels off the cob.
• Place a large skillet over medium-high heat with the butter. Once melted, stir in the shallot, garlic and half of the corn. Cook until softened, about 5 minutes. Season with salt, pepper and cayenne.
• Add the cream cheese and heavy cream and cook over low heat until the mixture has reduced by half, and slightly thickened.
• In the meantime, bring a large pot of cold water to a boil. Season liberally with salt, and add the gnocchi. Cook according to package directions. Remove about 1/2 cup of the pasta cooking water before draining the gnocchi and add it to the sauce.
• Stir the cooked pasta to the sauce and stir in the cotija cheese, and lime juice. Give it a taste and adjust seasoning accordingly, adding more salt or pepper as needed. Garnish with the remaining corn, cilantro and paprika.

GNOCCHI I

Steps:

• Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
• Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces.
• Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.

GNOCCHI WITH WILD MUSHROOMS

Steps:

• Preheat broiler.
• In a large oven proof skillet, heat olive oil with butter.
• Add mushrooms and shallots and cook over high heat, stirring occasionally, until browned, 12 minutes.
• Add the wine and cook until evaporated.
• Add the broth, cream and thyme.
• season with salt and pepper; bring to a boil.
• Meanwhile, cook gnocchi according to package directions. Drain well.
• Add gnocchi to the mushrooms and simmer, stirring, for 1 minute.
• Stir in 1/4 cup of the Parmesan cheese and sprinkle the remaining cheese on top.

GNOCCHI WITH SUMMER VEGETABLES

Steps:

• In a large skillet, heat oil over medium high. Add squash and garlic and season with salt and pepper. Cook, stirring occasionally, until squash is crisp-tender, 4 to 5 minutes. Add tomatoes and cook, stirring occasionally, until juicy, about 2 minutes.
• Meanwhile, in a large pot of boiling salted water, cook gnocchi according to package instructions. Reserving ½ cup cooking liquid, drain gnocchi and transfer to skillet. Toss gnocchi, adding enough cooking liquid to create a sauce. Remove from heat and stir in basil, cheese, butter, and lemon juice.

THAI INSPIRED ELOTE

Steps:

• Equipment: Stove top grill.
• Preheat a stove top or outdoor grill to medium high heat. Place corn on hot grill and cook until kernels are tender and lightly charred, about 2-3 minutes per side.
• In a medium bowl, whisk to combine mayonnaise, sour cream, thai sweet chili sauce, fish sauce, sriracha and 1 tablespoon lime juice. In a shallow bowl or pie plate, combine the toasted coconut, peanuts, salt and 1/2 cup chopped cilantro leaves.
• Transfer corn to the bowl with mayonnaise and sour cream mixture and spoon to coat completely. Place corn over plate with coconut, peanut and cilantro mixture and spoon or sprinkle over to coat on all sides.
• Transfer corn to a serving plate and garnish with lime wedges and a drizzle of Thai sweet chili sauce and cilantro springs.