So here is a pasta salad to end all pasta salads. Brown butter? GNOCCHI!? HONEY GOAT CHEESE? Sweet corn?
Is it dessert?
No. I said it was a salad, didn’t I?
That’s my story and I’m sticking to it.
Brown Butter Corn and Gnocchi Pasta Salad
Ingredients
1 pound frozen gnocchi ( I hate shelf stable gnocchi)
5 tablespoons of butter, divided (2 for the gnocchi, 3 for brown butter)
1 small zucchini, thinly sliced
1 small yellow squash, thinly sliced
3 garlic cloves, peeled and minced
half a lemon, juiced
3 ears of corn, boiled
2 ounces of honey goat cheese
1 tablespoon of fresh chopped parsley
1 1/2 teaspoon fresh chopped basil
salt and pepper to taste
Directions
Cook gnocchi according to package directions, drain and poor into a large salad bowl. Toss with 2 tablespoons of butter, then set aside. Cut all the kernels off the 3 ears of corn, and set aside. In a large skillet over medium high heat, melt 3 tablespoons of butter. Cook butter until foamy, then foam subsides and butter becomes a light amber color. Swirl the pan around to get this color, and keep a close eye on things. Once that light amber color develops, things can turn dark brown to burned very quickly.
To the brown butter add sliced zucchini, squash, corn, and garlic. Saute 2 to 3 minutes, or until vegetables begin to soften. Take off heat. Add vegetables to the gnocchi in the salad bowl. Toss with juice of half a lemon, chopped parsley, basil, salt and pepper to taste. Mix well, let cool slightly. Once cooled for 10 minutes, divide the goat cheese into “hunks” and add it to the salad. Lightly toss carefully. Serve at room temperature or slightly chilled.
adapted from a Kitchn featured recipe (https://www.thekitchn.com/recipe-sweet-corn-squash-gnocchi-recipes-from-the-kitchn-173851)
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