Every year I sing the praises of Selmi’s a local farmers market with the best sweet corn ever.https://www.selmi.com/ I try to come up with a new recipe to showcase their luscious sweet corn. This year……Roasted Gnocchi Street Corn.
Street corn has been a super popular recipe now for years with good reason; it’s delicious.
We even tried a Jalapeño Street Corn Grilled Cheese……yummy!
Since COVID, I have been to an actual grocery store two or three times and only to run in and out, no lingering. However, I can linger online for hours, much to Tims dismay…..lol.
When shopping online, I see, in this case, Gnocchi and think, “I will just throw that in the cart and make something with it sometime?”
So with a dozen ears of sweet corn, way too much for two people, I decided to utilize one of those impulse purchases – Gnocchi.
Never tried Gnocchi? You really should. It’s kind of like pasta, but it is made with potatoes. Puffy plump little nuggets that take on any flavor you pair them with.
In our case, sweet corn, or should I say street corn? Simplistic is the best way to describe Street Corn. Just a few ingredients and you have a delectable treat. Add roasted Gnocchi …..yum!!
Roasting anything can bring out it’s best flavor. This works incredibly well with veggies, so why not Gnocchi? Turns out, I like it best this way. Sometimes Gnocchi can be a bit gummy, and roasting gives it a slightly crispy outside texture.
Sheet pan meals are also the rage these days, and Roasted Street Corn Gnocchi fits that bill. Everything on a single pan, and you are good to go.
Cotija cheese and extra cilantro are the perfect garnish alongside a slightly spicy sauce to drizzle over the top for something extra. Whip up a batch today!Print
2 tablespoons avocado oil
1 – 17.6-ounce package Potato Gnocchi
3 cups fresh corn kernels
1/3 cup diced red onion
1 jalapeño pepper, seeded and stemmed, minced
3 tablespoons sour cream
2 tablespoons miracle whip
3 cloves garlic, minced, divided
Juice from 2 fresh limes
1/2 teaspoon chili powder, divided
1/2 teaspoon cumin, divided
1/4 teaspoon smoked paprika, divided
Kosher salt and pepper, to taste
1/4 cup Cotija cheese, finely crumbled
1/3 cup fresh cilantro leaves, finely chopped, extra for garnish
Preheat oven to 450 degrees.
In a large Ziploc bag, place gnocchi, corn, red onion, jalapeno, half of the minced garlic, half of the chili powder, cumin, smoked paprika, and salt pepper. Drizzle in the avocado oil. Close the bag and toss to coat the Gnocchi with the spices and oil.
Pour mixture on to a rimmed baking sheet and place it in a preheated oven for 20-25 minutes or until the Gnocchi are plump, and the vegetables are tender.
In a small bowl, whisk together the sour cream, miracle whip, lime juice, and remaining garlic, chili powder, cumin, paprika, cilantro—season with a pinch of salt and pepper. Thin with water adding a tablespoon at a time to the desired consistency. Set aside.
Remove gnocchi mixture from oven and garnish with Cotija cheese and more cilantro if desired. Drizzle with sauce and enjoy.