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RRR Chow Chow and Sweet Corn Gnocchi

1 16-ounce package gnocchi
4 tbsp unsalted butter
1 jalapeño pepper, seeded and diced
2 cloves garlic, minced
1 cup Red River Relish Chow Chow
1 cup sweet corn kernels (from about 2 ears)
2 tbsp fresh lemon juice
4 ounces feta cheese, crumbled
6 cherry tomatoes, halved
¼ cup basil, julienned
Salt and pepper to taste

Bring a large pot of lightly salted water to a boil. Add the gnocchi and cook for about 2 minutes (or until they rise to the top of the water). Drain and return gnocchi to pot. Add 1 tbsp butter to the gnocchi and toss well.

Heat remaining 3 tbsp butter in large skillet over medium heat. Cook butter until it begins to bubble and turn light brown. Be careful not to burn the butter.

Add garlic and jalapeño to butter and cook for about 1 minute. Stir in corn. Cook, stirring often, until corn begins to brown a bit, about 3 minutes.

Stir in cooked gnocchi and toss well.

Squeeze 2 tbsp fresh lemon juice over the gnocchi. Top with Chow Chow, feta cheese, basil, tomatoes, and plenty of salt and pepper.


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