Roasted Corn and Sausage Gnocchi is a flavorful dish that is pretty easy to put together! If you love easy dinner recipes don’t miss my Chicken Pasta with Brussel Sprouts and Mushroom and Swiss Pasta!
What is Gnocchi?
Gnocchi originates in Northern Italy, where the colder climate was better for growing potatoes than grain. They are a form of dumplings, and, of course, not exclusive to Italy. But their light, airy texture and full potato flavor make them a unique pasta with a long history in European cuisine. (Note that gnocchi is commonly referred to as pasta although technically a dumpling.) It is easy to make from scratch but can also be purchased. You will usually find gnocchi in the freezer section of your grocery store.
How to Make Gnocchi
While this recipe uses frozen gnocchi, you can easily make it from scratch. The most common way to prepare gnocchi is to combine potatoes with flour, forming bite-sized balls of dough.
Here is an easy recipe for Homemade Gnocchi
- 2 potatoes
- 2 cups all-purpose flour
- 1 egg
Bring a large pot of salted water to a boil. Peel potatoes and add to the pot. Cook until tender but still firm, about 15 minutes. Drain, cool, and mash.
Combine 1 cup mashed potato, flour, and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long “snakes”. On a floured surface, cut snakes into half-inch pieces. You can add texture here by taking each piece and slowly rolling it under a fork.
Bring a large pot of lightly salted water to a boil. Drop the gnocchi in and cook for 3 to 5 minutes or until gnocchi have risen to the top. Use a hand-strainer to remove the gnocchi and then add it to the dish.
How to Make Roasted Corn Gnocchi
The first step is to make the gnocchi (which takes just a couple of minutes) and the next step is to roast the corn! Although this recipe utilizes canned corn for convenience, you certainly can roast corn on the cob instead. For canned corn, just place the corn on a foil-lined baking sheet. Spread it out evenly, then drizzle it with olive oil. Season with salt & pepper and then broil it for about 8 minutes. The corn should appear slightly charred around the edges. Set it aside and start on my favorite part… the summer sausage!
How to Cook Summer Sausage
Probably one of my favorite breakfast items, beef summer sausage is slightly sweet, hearty meat. For this gnocchi dish, I prefer to cook the summer sausage separately (although you could add it to the roasting corn in a pinch).
When cutting up the summer sausage ring, I like to cut it on the diagonal. This is not necessary, but I do feel it adds a bit of fun to the dish.
In a large skillet or saute pan, add about a tablespoon of oil. Turn it on medium and add the sliced summer sausage. Using tongs, move the sausage into an even layer around the pan and let it cook for about 3 minutes. Start flipping over the pieces so that the other side may cook. (6 minutes total). Drain the excess oil but do not wipe out the pan.
Bringing This Gnocchi Recipe Together
Now add the gnocchi, roasted corn, and the reserved gnocchi water to the sausage in the skillet. Mix it together well, and remove from the heat.
Drop in the butter, freshly grated parmesan, lemon juice, and diced jalapeno. Stir well, making sure every ingredient is coated.
To serve, place some in a bowl and sprinkle more parmesan and diced jalapeno on top.
Can Corn and Sausage Gnocchi Be Refrigerated?
Yes! Just place any leftovers in an airtight container and store in the refrigerator for up to 3 days. To reheat, you can either warm it on the stove-top in a skillet with a little oil or place it in the microwave.
Corn and Sausage Gnocchi
- 1 package (16 ounces) gnocchi, cooked (RESERVE 1 CUP COOKING WATER)
- 12 ounces beef smoked sausage, sliced into 1/2-inch slices, on the diagonal
- 2 cans (15 ounces) sweet corn, drained
- 2 tablespoon extra-virgin olive oil, divided
- 2 tablespoons unsalted butter
- 1 medium lemon, juiced
- ¼ cup parmesan cheese, grated
- 1 medium jalapeño, seeded and diced
- Preheat oven to broil. Place the corn in an even layer on a prepared rimmed baking sheet, and drizzle with 1 tablespoon olive oil. Season with salt and pepper, and broil for 8 minutes, or until the corn is charred.
- In a large skillet, heat 1 tablespoon of olive oil. Add the sliced sausage to the pan in an even layer. Sear both sides (about 3 minutes a side).
- Add the roasted corn and the cooked gnocchi, and the reserved cooking water to the pan. Mix well and remove from heat.
- Add the butter, ¼ cup parmesan, the juice from one lemon, and the diced jalapeno. (can reserve a bit of parmesan and jalapeno for individual servings.) Stir to combine.
Did you make this recipe?
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