Elote Gnocchi

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-servings: 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-servings: reserve 2 cups pasta water, use 2 tbsp olive oil, 1 tsp salt)

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.)