I’m squinting at you today.
All I want to do on this Monday morning is crawl back under the covers and watch mindless television. After a near-perfect fall weekend filled with workouts outside, shopping, too much pizza and football, you’d think I’d be refreshed. Instead my head is crowded with a long to-do list—work tasks, errands, and the important question of when those fall booties I want will go on sale. Do I wait or buy now?
Nah. I’m joking. Mostly. It’s on the list, but not life-changing.
Last week I finally photographed a few recipes for my cookbook that I developed a year ago. The process brought plenty of second-guessing and self-doubt, and also left my little photo room a disaster zone. Dishes, cups and props have taken over for nearly a year. You can’t see the floor. It looks like a tornado hit, and I’ve spent too much time wanting to cry about it.
So instead of cleaning, I ate my feelings in the form of brown butter toasted gnocchi. If you do one thing this week, toast your gnocchi.
This dish is simple and perfect for the transition from summer to fall: a little cooling in the air, a craving for comfort food, but also a desire to enjoy the last of warm-weather produce. It’s a balance I keep talking about because I keep living it.
I was a weird kid who hated pasta growing up, which was awkward because my mom made pasta every Thursday night. My aversion to tomato sauce didn’t help. I sulked, skipped meals and survived on cereal or late-night crackers. Then one day my mom bought gnocchi—and everything changed. Gnocchi became my Thursday-night savior.
Pasta still isn’t my absolute go-to—give me pizza, burgers, tacos and chocolate—but gnocchi holds a special place. Add brown butter and bacon to the equation and I’m even more likely to be sold. Once I had gnocchi, those sullen Thursday nights were over.
I was inspired to make this version after eating an exceptional fettuccine a few weeks ago that combined many of these flavors. That meal, a late-night cappuccino and a lot of summer tomatoes had me dreaming of ways to use up summer produce while welcoming fall textures and warmth.
So here’s what to do: toast your gnocchi in a skillet until golden, toss it in brown butter, then add grilled sweet corn and scallions. Finish with freshly grated Parmesan and torn basil for brightness. It’s an easy meal that feels special but comes together quickly—perfect for busy weekdays or lazy weekends.
Pan Toasted Brown Butter Gnocchi with Grilled Corn + Scallions
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Ingredients
- 2 cups cooked gnocchi, I used whole wheat
- 4 tablespoons olive oil
- 2 ears sweet corn
- 4 scallions/green onions
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 tablespoons brown butter
- 2 tablespoons freshly grated parmesan cheese
- 4 fresh basil leaves, torn
Instructions
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Preheat your grill to medium. Brush the corn and scallions with 2 tablespoons olive oil and season with salt and pepper. Grill the scallions 1 to 2 minutes, turning, and grill the corn until the kernels soften and turn golden, about 8 to 10 minutes, turning as needed.
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When the corn is cool enough, cut the kernels off the cob and slice the scallions.
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Heat a large skillet over medium and add the remaining 2 tablespoons olive oil. Add the gnocchi and cook until the sides are golden and toasted, about 3 to 4 minutes, turning as needed. Remove the gnocchi to a bowl, toss with the brown butter, then add the corn and scallions. Sprinkle with Parmesan and torn basil leaves. Serve warm.
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I appreciate you so much!
*You should probably tell people today that this is what you’re doing. Fabulous expression.