TOMATO, CORN
AND BASIL
SAUCE
for Gnocchi
Makes approximately 8 – 10 servings
(Approximately 125 gnocchi)
INGREDIENTS
4 tablespoons butter
2 tablespoons olive oil
2 cups sliced heirloom cherry tomatoes
2 ears fresh corn, roasted and kernels removed from the cob
1/4 cup julienne basil
Sea salt
Freshly ground black pepper
1/4 cup grated parmesan cheese
DIRECTIONS
1. Cook the gnocchi: Heat 2 tablespoons of butter and 2 tablespoons
olive oil in a large skillet over medium-high heat. When the butter and
oil are almost golden, add the frozen gnocchi and sauté for 3 minutes,
moving them around so all sides start to turn golden.
2. Add the tomatoes and corn and continue to cook for 2 minutes.
Add the remaining butter, 2 tablespoons of cold water and the basil
leaves. Season with salt and pepper and toss in the parmesan. Serve
immediately.
30
Chef Jonathan Waxman