End of Summer Vegetable Gnocchi

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 

Adapted from: thefamilykitchen.com

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