Grilled Corn, Tomatoes and Gnocchi Salad

 

Gnocchi is an under utilized pasta.  It has made is debut into our summer repertoire and is a beautiful salad for summer gatherings. 

• 4 ears corn, shucked 
• 2 T butter, melted 
• 3 c cherry tomatoes 
• 1 olive oil 
• salt and pepper to taste 
• 1 lb gnocchi  
• 2 T butter 
• 1 red onion, sliced 
• 3 garlic cloves, minced 
• 2 handfuls arugula 
• parmesan cheese

Preheat grill to medium high heat.

Brush corn with melted butter. Grill the corn until charred and tender, seven minutes.  Scrap kernels off the cobs and set aside.

In a medium bowl, toss the tomatoes with the olive oil and then season with salt and pepper.   Place the tomatoes in a grill basket and grill on medium high for five minutes.   Remove and set aside.

Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the top, drain and set aside.  

In a skillet, melt the remaining 2 T butter over medium heat. Add the onion and sauté for four minutes. Add the garlic, gnocchi, corn and tomatoes, and sauté until the garlic is fragrant, about two minutes. Add the arugula and cook until wilted, about three minutes.

Remove the skillet from the heat and sprinkle with parmesan and basil leaves (optional).   Serve immediately.