Looking for a fresh, easy summer dinner?
This Summer Gnocchi & Burrata recipe combines pillowy gnocchi with creamy burrata and vibrant seasonal ingredients for a dish that’s both light and satisfying.
Ready in under 45 minutes, it’s the perfect go-to for warm evenings when you want something simple, flavorful, and effortlessly elevated.
Recipe Summary
15 min
30 min
6
Lunch
Vegetarian
Ingredients:
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, to Taste
Grated Fresh Parmesan Cheese
Burrata Cheese
Handful Of Fresh Basil Leaves
Directions:
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.
Once corn has cooled enough, cut the kernels off the cob, then set aside.
In a bowl, add tomatoes, olive oil, salt, and pepper. Mix until the tomatoes are coated then add to the empty Braiser.
Sauté tomatoes for about 4 minutes or until blistered, then set aside.
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.
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.
Add arugula and cook for about 2 to 3 minutes, or until wilted.
Remove from heat and top with your choosing of red pepper flakes, parmesan, burrata, and basil. Serve & enjoy!
