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.