Homemade Ricotta Gnocchi with Summer Corn and Tomatoes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light, tender ricotta gnocchi tossed with sautéed summer corn, cherry tomatoes, and garlic in a buttery sauce. Delicate and versatile, it can stand alone or pair with additional sauces.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 500 g (1 lb) ricotta cheese (whole milk)
- 1 large egg
- ¼ cup Parmigiano Reggiano (grated)
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 140 g (~1 cup) all-purpose flour (plus more as needed)
- ½ tsp Kosher salt (plus more for cooking gnocchi)
- 56.7 g (4 Tbsp) unsalted butter
- 3 ears corn (shucked, about 1½-2 cups)
- 1 cup cherry or grape tomatoes
- 2 cloves garlic (finely chopped)
- ¼ cup Parmigiano Reggiano (grated, plus more for serving)
- Flaky sea salt (for serving)
- Freshly ground black pepper (for serving)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 1314mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 636mg
- Calcium
- 457mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1314MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.