This is surprisingly tasty and requires little effort. Pillowy perfect gnocchi with juicy tomatoes, corn and onion in a buttery sauce.
1 lb (500g) shelf stable gnocchi
4 tbsps butter (divided, + 2 extra tbsps optional)
1/2 cup red onion, sliced thinly
1 cup kernel corn ( fresh off the cob or frozen)
2 cups cherry tomatoes
1/2 cup parmesan
salt and pepper to taste
1/2 cup reserved pasta water
fresh basil to serve
Cook the gnocchi in salted water as per package directions (usually 2-3 minutes). Reserve 1/2 cup pasta water then drain the rest. Melt 2 tbsps butter on medium heat in a deep skillet. Cook onion and corn until onion is softened, about 7-8 minutes. Add salt, pepper and tomatoes and reduce heat to medium low, cooking for 5-7 minutes. Then add another 2 tbsps butter and the cooked gnocchi into the skillet along with the reserved pasta water. At this point the optional 2 tbsps of butter may be added. Remove from heat and slowly add the parmesan while stirring together so it doesn't clump. Serve with fresh chopped basil. Serves 4
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