Summer Skillet Gnocchi: Your New Favorite Backyard Feast
Picture this: golden hour light, a breeze carrying the smell of charred corn, and a skillet of pillowy gnocchi bubbling away while your friends argue over who gets the last bite of burrata. *That’s* the magic of this Summer Skillet Gnocchi with Grilled Corn & Burrata. It’s not just a recipe—it’s a vibe. I first threw this together during a “clean out the fridge” night that turned into an impromptu dinner party, and now it’s my go-to for every summer gathering. Juicy tomatoes, sweet corn kissed by the grill, and that oozy burrata center? Trust me, you’ll want to lick the skillet. Let’s make some memories (and maybe a little mess).
The Time I Burned the Corn (And Nobody Cared)
Last July, my buddy Marco brought over a dozen ears of corn “because it was on sale” (classic Marco). We fired up the grill, poured some rosé, and got distracted debating whether pineapple belongs on pizza. Next thing I knew, our corn looked like it survived a volcano eruption. But here’s the thing: slightly burnt corn kernels? *Chef’s kiss.* We scraped off the black bits, tossed them with gnocchi and an entire ball of burrata I’d been hoarding, and created what Marco still calls “the best accidental dinner of all time.” Moral of the story? Imperfect food + good people = perfect moments. Now I deliberately char the corn a little extra—shh, don’t tell.
What You’ll Need (And Why)
- 4 ears corn, shucked – The star! Grilling caramelizes their natural sugars. No grill? Use a grill pan or roast at 425°F for 15 mins.
- 4 tbsp unsalted butter, divided – 2 tbsp for corn, 2 for sautéing. Pro tip: Brown the butter for a nutty twist!
- 3 cups cherry tomatoes – They blister faster than larger varieties. Substitute with diced heirlooms in a pinch.
- 1 lb store-bought gnocchi – Look for potato-based ones in the pasta aisle. Gluten-free? Many brands offer GF options!
- Burrata cheese – The creamy crown. Can’t find it? Fresh mozzarella + a dollop of ricotta works too.
Let’s Get Sizzling: Your Foolproof Roadmap
Step 1: Grill the Corn
Brush those ears with melted butter like you’re painting a masterpiece. Grill over medium-high until you see those sexy char lines (5-7 mins). Let cool slightly, then slice off kernels. *Save the cobs!* Simmer them in broth later for extra corn flavor.
Step 2: Blister Tomatoes
Heat olive oil in your trusty cast iron until it shimmers. Add tomatoes, a pinch of salt, and let them pop and sizzle undisturbed for 2 mins. Stir once, then transfer to a bowl. They’ll continue to burst off-heat—science!
Step 3: Cook Gnocchi
Boil water like you mean it. Gnocchi are done when they float (about 2 mins). Drain BUT save ½ cup pasta water. Pro hack: Toss gnocchi with a smidge of oil to prevent sticking.
Step 4: Bring It All Together
Melt remaining butter in the skillet. Sauté onions until they’re softer than your post-vacation mood (5 mins). Add garlic, gnocchi, corn, and tomatoes. Cook until fragrant—about 3 mins. Fold in arugula until it wilts into emerald ribbons. Finish with a splash of pasta water if needed for sauciness.
Plate It Like a Pro (But Keep It Real)
Dump everything straight from the skillet onto a big platter—rustic charm, baby. Tear open the burrata over the top so that creamy center cascades down. Scatter basil leaves like confetti, add a snowstorm of Parmesan, and crown it with chili flakes for heat. Serve with crusty bread to swipe up every last bit.
Mix It Up: 5 Delicious Detours
- Seafood Twist: Add shrimp or scallops in the last 2 mins of cooking.
- Vegan Vibes: Swap butter for olive oil, use vegan gnocchi, and top with cashew ricotta.
- Meat Lover’s: Crispy pancetta or chorizo crumbles take it savory.
- Herb Garden: Swap basil for mint + dill for a fresh kick.
- Winter Version: Use roasted butternut squash and sage instead of corn/tomatoes.
Confessions from My Kitchen
True story: I once substituted lime juice for lemon in this recipe during a tequila-fueled Cinco de Mayo experiment. Verdict? Surprisingly awesome. Over the years, I’ve learned this dish is *ridiculously* forgiving. Forgot the garlic? Add extra chili flakes. No arugula? Baby spinach winks and says, “I got you.” The only non-negotiable? That burrata moment at the end. Break it open dramatically—it’s required for maximum Instagram glory.
Your Questions, My Answers
Q: Can I make this ahead?
A: Cook components separately, but assemble right before serving. Gnocchi gets gummy if left too long!
Q: Help—my burrata exploded in the skillet!
A: Been there! Always add burrata *after* removing from heat. Let residual warmth melt it gently.
Q: How do I prevent soggy gnocchi?
A: Don’t overcrowd the skillet when sautéing, and pat them dry after boiling. Crispy edges = texture heaven.
Nutritional Info (Per Serving)
Calories: 460 | Protein: 14g | Carbs: 52g | Fat: 24g | Fiber: 5g
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Pin Title: Summer Skillet Gnocchi with Grilled Corn & Burrata | Easy One-Pan Recipe
Pin Description: “Whip up this vibrant Summer Skillet Gnocchi with grilled corn, blistered tomatoes, and creamy burrata cheese! Perfect for easy dinners or backyard entertaining, this one-pan wonder comes together in under 50 minutes. Includes vegan options, gluten-free swaps, and chef tips for maximizing flavor. Save this crowd-pleasing vegetarian recipe for your next summer cookout or cozy weeknight meal!”
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