Elote Gnocchi
with Charred Corn Salsa & Pepitas
"Elote," meaning "corn cob" in Spanish, often refers to Mexican grilled corn slathered in creamy mayonnaise, sprinkled with salty cheese and chili powder, and drizzled with lime juice. We showcase these flavors in a decadent gnocchi dish topped with crunchy pepitas.
INGREDIENTS
- 1 red onion, peeled and diced
- 13.4 oz sweet corn, drained and rinsed
- 1 lime, zested, half juiced and half cut into wedges
- 10 oz fresh gnocchi
- 2 oz Treeline® Dairy-Free Herb Garlic Cheese
- 0.25 oz cilantro, leaves and tender stems roughly chopped
- 1 jalapeño, trimmed, deseeded and minced
- 2 tbsp pumpkin seeds
- 2 tsp vegan parmesan
- 2 tbsp olive oil*
- Salt*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Bring large pot of salted water to boil for gnocchi. Heat 1 tbsp olive oil in large nonstick skillet over high heat. Add onion, corn, and a pinch of salt and cook until onion is softened and corn is charred in spots, 6 to 8 minutes. Transfer to medium bowl and stir in lime juice and lime zest. Wipe skillet clean and set aside. (4-serving meal: use 2 tbsp olive oil)
Add gnocchi to boiling water and cook until they float, 3 to 5 minutes. Reserve 1 cup pasta water, drain gnocchi, and shake off any excess water. Heat 1 tbsp olive oil in same skillet over medium-high heat. Add gnocchi and cook until golden in spots, 3 to 4 minutes. Reduce heat to low and add herb garlic cheese, reserved pasta water, just half the onion and corn mixture, and ½ tsp salt. Stir until well combined and sauce has thickened, 1 to 2 minutes. (4-serving meal: use 2 tbsp olive oil, 1 tsp salt, reserve 2 cups pasta water)
Stir cilantro and as much jalapeño as you'd like into remaining onion and corn mixture and season to taste with salt. Divide elote gnocchi between bowls. Top with charred corn salsa and sprinkle with pepitas and parmesan. ¡Buen provecho! (TIP: Wash your hands and cutting board well after handling the jalapeño.)
SIMILAR RECIPES
Black Bean Bowls with Carrot Poblano Quinoa & Spicy Ranch
Refried Butternut Tacos with Grape Salsa & Cilantro Cabbage Slaw
Plantain Fritters with Pistachio Mole & Black Bean Salad
