Meatless Monday: Brown Butter Gnocchi

After a week of spent in bed, fighting respiratory infection, earache, headache, and the list goes on, I’m back and my head is spinning with a gigantic to-do list for work and normal life things.  But in the craziness of life, I like the gigantic to-do list …it makes me feel alive!

If you’ve been reading along, then it should come as no surprise that pasta is always my go-to meal.  It’s easy, tasty and simple…But I’ve had quite a lot of pasta dishes lately since every time I ask Kiki what she wants for dinner, she says “pasta”. I needed a change, and gnocchi seemed to be a perfect choice. I was craving hearty food, and these little dumplings pack big flavor and are a nice alternative to pasta. 

And of course, in a spirit of Meatless Monday, I thought I would share this tasty recipe with you. I certainly can’t take credit for it, but I can’t remember where I found it…so if it looks familiar, let me know. 

These gnocchi were light and fluffy, like little pillows. And so easy to prepare. While the gnocchi were cooking, I successfully browned butter, which made this dish extra delicious. The brown butter was such a bold ingredient and added such a punch of flavor. Kiki’s favorite was a sprinkling of shaved Parmesan that gave it a salty bite. And the peas…well no meal can go without peas these days in our house – I love them for the color in the photos (yes, please don’t take it against me) and Kiki, well she just loves them!

So to all my mommy friends, busy women, and adventurous men, if you have 20 minutes, and want something with tons of flavor, this is your recipe. Bon Apetit!


2 cups cooked gnocchi (I used whole wheat)

4 tablespoons olive oil

2 ears sweet corn

1/2 teaspoon salt

1/2 teaspoon pepper

4 tablespoons brown butter 

2 tablespoons freshly grated parmesan cheese


Preheat your grill to medium heat. Brush the corn and scallions with 2 tablespoons of olive oil and sprinkle them with the salt and pepper. When the grill is hot, place the corn and scallions directly on the grates. Cook the scallions for 1 to 2 minutes, flipping them during cook time. Cook the corn until the kernels soften and turn golden brown, about 8 to 10 minutes, turning the corn as you go. 

Once the corn is cool enough to touch, cut the kernels off the cob. Slice the scallions.

Heat a large skillet over medium heat and add the remaining 2 tablespoons of olive oil. Add the gnocchi and cook until the sides are golden brown and toast, flipping as you go, for about 3 to 4 minutes. Remove the gnocchi and add it to a bowl. Toss it in brown butter, then add the corn and scallions. Sprinkle the parmesan on top. Serve!

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