Go Back

Corn, Gnocchi, Mushroom Summer Salad

Ingredients

  • 16 oz refrigerated potato gnocchi
  • 12-24 oz sliced mushrooms (you decide how what kind and many mushrooms you’d like)
  • 3 tbsp butter
  • sea salt and ground black pepper
  • 1 tbsp olive oil
  • 1/2 cup red onion diced
  • 3-4 ears of corn (kernels removed)
  • 1 large (or 2 small) cloves of garlic
  • 2 tbsp white vinegar
  • 2 tbsp honey
  • 3 tbsp butter, sliced into pats
  • 1.3 cup fresh basil (save some for garnish)
  • drizzle of olive oil
  • garnish with smoked paprika

Instructions

  • Bring a large pot of salted water to a boil over high heat. Add the gnocchi and cook according to the package directions. Drain and place in a heat resistant mixing bowl and add two tablespoons of butter. Toss the butter with the warm gnocchi to prevent sticking. Set aside.
  • Heat large skillet over medium-high heat. Add the mushrooms into the dry pan and they will release their water. When water is completely evaporated, add in 1 tablespoon of butter and the mushrooms will begin to brown. Season with salt and pepper. Cook until golden brown, about 5 minutes. Remove from pan and place in bowl on top of cooked gnocchi. Set aside.
  • Return the skillet to medium-high heat and add 1 tablespoon olive oil. Add the red onion and cook until translucent. about 1-2 minutes. Stir in the corn and garlic, then continue to cook until the corn is bright yellow and tender, 2 to 3 minutes more. Stir in the vinegar and honey. Remove from pan and pour mixture into the bowl with the cooked gnocchi and mushrooms.  
If making ahead:
  • Let the mixture cool, add ¼ cup of fresh torn or sliced basil to the bowl, cover, and place in the fridge until ready to serve. When ready to serve, bring bowl out an hour before serving to get to room temperature. You can also reheat in the microwave for 3-4 minutes. Toss the mixture. If it looks like it needs a little moisture, drizzle with a little olive oil. Sprinkle with a touch of smoked paprika on top and garnish with whole basil leaves.
If not making ahead:
  • Add in ¼ cup fresh torn basil and gently toss. If mixture looks like it needs a little moisture, drizzle with a little olive oil. Sprinkle with a touch of smoked paprika on top and garnish with whole basil leaves.
Copied Print