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Summer Gnocchi & Burrata

Summer Gnocchi & Burrata

Summer Gnocchi & Burrata

Servings: 6

Total Time: 45 minutes


Larder & Vine Enameled Cast Iron 3.6 Qt Braiser 


  • 4 ears of corn, shucked

  • 4 tablespoons unsalted butter, divided

  • 3 cups cherry tomatoes, halved

  • 1 tablespoon extra-virgin olive oil

  • Salt & pepper to taste

  • 16 oz gnocchi

  • 1 red onion, sliced

  • 3 cloves minced garlic

  • 4 oz arugula

  • Red pepper flakes

  • Grated fresh parmesan cheese

  • Burrata cheese

  • Handful of fresh basil leaves


  1. Lightly brush each ear of corn with butter. Heat 1 tablespoon of butter in your Larder & Vine Braiser over medium-high heat. Char each side of your corn in the Braiser, then set aside.

  2. Once corn has cooled enough, cut the kernels off the cob, then set aside.

  3. In a bowl, add tomatoes, olive oil, salt, and pepper. Mix until the tomatoes are coated then add to the empty Braiser.

  4. Sauté tomatoes for about 4 minutes or until blistered, then set aside.

  5. In your Larder & Vine Dutch Oven or Saucepan, bring water to a boil, then add gnocchi. Cook for about 4 minutes or until they float. Drain and set aside.

  6. Melt the remaining butter in your Braiser. Add onion and sauté for about 4 minutes, or until soft. Add minced garlic, corn, tomatoes, and gnocchi. Cook for about 1 to 2 minutes or until the garlic is fragrant.

  7. Add arugula and cook for about 2 to 3 minutes, or until wilted.

  8. Remove from heat and top with your choosing of red pepper flakes, parmesan, burrata, and basil. Serve & enjoy!

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