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| Summer Skillet Gnocchi |
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 sweet onion, diced
- 2 garlic cloves, minced
- 1 cup shittake mushrooms
- 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, cut from the cob
- 1 pound mini gnocchi, cooked fresh basil and oregano for garnish
Instructions
- Heat a large skillet over medium-low heat and add the olive oil and butter. Once the butter has melted, add the onion and stir.
- Cook until softened, about 6 o 8 minutes.
- Stir in the garlic and cook for another minute.
- Stir in the mushrooms. Cook for 5 to 6 minutes, stirring often, until they soften.
- 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.
