One of my favorite ways to spend a holiday celebrating family is to cook together. Trying a new recipe that’s hands on and takes a bit of prep work isn’t something I always opt to dive into, but when you’re with a big group it’s relaxing, enjoyable, and pays off in the end. Especially if butter and sage gnocchi is involved (quite a revelation to know how easy it is to make!). When I was growing up, we would always celebrate Mother’s Day with a big meal (a la dad), so I’m planning on carrying that tradition but changing up the cook in the kitchen (yours truly). I wanted to try something completely new, so those damn delicious potato dumplings are what I dreamt up.
I teamed up with All Clad in the spirit of Mother’s Day and the launch of their new product, Prep & Cook food processor, to share with you this easy summer gnocchi skillet recipe. Hopefully it inspires you to make something delicious with mom this year. So, first of all, this processor is a blessing to your kitchen counter. I love how much it can do– it replaces most of your kitchen electric gadgets, such as a food processor, steamer, stand mixer, etc. I don’t have a ton of storage in our little SF kitchen, so this has been great. I used it to mix our gnocchi dough and dice up the parmagiano-reggiano cheese!
Another plus is that the Prep & Cook comes with multiple attachments and has a plethora of cooking capabilities: minces, mixes, cooks, simmers, emulsifies, blends, kneads, steams and so on. If your mom loves spending time in the kitchen, this would also be the most amazing gift.
So before you get tied into an apron and start prepping, be sure to pop open a bottle of champagne, turn on this Dinner Party playlist, and get ready for a party in your mouth. This is such a simple recipe, and it is so good!
serves 2 to 4 total time: 45 minutes
1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 sweet onion, diced
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 to 3/4 cup half and half
1/2 cup freshly grated parmagiano-reggiano cheese, plus more for topping
3 ears of grilled corn
1 pound mini gnocchi, cooked (we got our recipe here)
fresh basil and oregano for garnish
Make the gnocchi first so they are ready to go, the rest of the meal prep is super easy!
Heat a large skillet over medium-low heat and add the olive oil + butter. Once the butter has melted, add the onion and stir. Cook until softened (6 to 8 minutes). Stir in the garlic and cook for another minute. Season the mixture with the salt and the pepper.
Increase the heat to medium. Slowly stream in the half and half, stirring the entire time, scraping any flavor bits from the bottom. I start with about 1/2 cup but add a little more as I go if needed. Stir in the parmesan cheese. Taste and season additionally if desired. Toss in the grilled corn and gnocchi, stirring to coat. Add a bit more cheese on top, along with the basil and oregano.
Thank you All-Clad for collaborating on this post!