I’m squinting at you today.

Pan Toasted Brown Butter Gnocchi with Sweet Corn + Grilled Scallions I howsweeteats.com

All I want to do on this fine Monday morning is slam my face back into the covers and watch some sort of trashy television. After the most perfect fall weekend that included but was not limited to outside workouts, shopping, too much pizza and football, you’d think I’d be relaxed and ready to go. Instead, my head is spinning with a gigantic to-do list of work and normal life things. Like when will the fall booties I want go on sale and should I just bite the bullet now and risk the purchase?

Nah, I’m just kidding. I mean, sort of. That’s definitely on my to-do list but it’s not like I consider it life altering.

At least not all the time. Sometimes, yes. (I will let you know when. Obviously.)

Last week I finished photographing a handful of recipes for the cookbook that I had developed a freaking year ago. Lots of second guessing and self doubt and omgIcan’tdothis created a little cesspool in my brain and let’s just say that I should probably go to therapy for retail therapy. This also means that I finally should clean up the room in my house that is currently overtaken by dishes and cups and things that supposedly make photos look pretty.

Seriously… you cannot see the floor. The floor of that room has been cov-errrrrrred with “props” (if you can call them that) for nearly 12 months. It looks like a bomb went off or a tornado swept through the room. It is now in such a state of disaster that I can’t find anything and just want to look in there and cry. I might have. Like four times.

Pan Toasted Brown Butter Gnocchi with Sweet Corn + Grilled Scallions I howsweeteats.com

Instead, I’m just eating my emotions in the form of brown butter toasted gnocchi. YES. If you do one thing this week… toast your gnocchi.*

And if you’re going to eat your emotions, this is how you do it.

This is another super simple meal that eases the transition from summer to fall. The temps are dropping… it’s slightly cooler outside and I’m tempted to stuff myself with comfort food. But at the same time, I want to live up the end of my warm weather favorites. Blah, blah, blah. I know. I’ve said it a million times already.

So I was a really weird kid and hated pasta when I was growing up. This was difficult, considering my mom made pasta every Thursday night. It probably had something to do with my dislike of tomato sauce too. My solution? I threw tantrums and acted like a snotty little brat. I pouted and ate cereal or didn’t eat anything… until like 10PM when I’d be starving and therefore eat crackers or a banana and peanut butter. Or I’d just eat like four pieces of garlic bread and call it a night.

Then. One day my mom bought gnocchi.

Pan Toasted Brown Butter Gnocchi with Sweet Corn + Grilled Scallions I howsweeteats.com

If you’ve been reading along, then it should come as no surprise that pasta still isn’t my go-to meal. Sure, I love a good clean-out-the-fridge, trashed up pasta in the spur of the moment, but it’s definitely not my drug of choice. It’s just not my thing. Pretty sure we all can agree that my thing is pizza. And burgers. And tacos.

And chocolate.

And brown butter.

Oh and bacon.

Perhaps I should made a chocolate, brown butter and bacon pasta and see where that leads me.

Anyhoo, the gnocchi sold me. No longer was I a miserable little punk on Thursday nights.

Well, I guess that could be debatable. But whatever.

These days, if I’m surrounded by pasta choices or forced to go to an Italian restaurant that doesn’t exactly specialize in pizza (the horror), gnocchi is still my first choice. Unless there is some sort of cheesy, brown buttery, lobstery ravioli.

I was inspired to throw this gnocchi together after having an incredible fettuccine a few weeks ago with many of the items I listed above. GAH. It was so fantastic. That was also that night that I chose to drink a cappuccino at 10PM so I was flying high. And before the fettuccine and the cracked out coffee, I partook in three appetizers that includes tomatoes, tomatoes, goat cheese and tomatoes. Gotta thing for the summer stuff. Can’t help it.

See? Now you can use up even more of the produce you’ve got laying around. Oh fun times.

For the love of, well… everything, just toast your gnocchi.

Pan Toasted Brown Butter Gnocchi with Sweet Corn + Grilled Scallions I howsweeteats.com


Pan Toasted Brown Butter Gnocchi with Grilled Corn + Scallions

Yield: serves 2

Total Time: 30 minutes


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


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. [As a note, I do this while the water is coming to a bowl and the pasta is cooking.]

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 and basil leaves on top. Serve!

Pan Toasted Brown Butter Gnocchi with Sweet Corn + Grilled Scallions I howsweeteats.com

*you should probably also tell people today that this is what you’re doing. Fabulous expression.

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65 Responses to “Pan Toasted Brown Butter Gnocchi with Sweet Corn + Grilled Scallions.”

  1. #
    Averie @ Averie Cooks — September 9, 2013 @ 7:08 am

    Congrats on finishing photographing more book recipes. I am in a holding pattern with mine til editor gets back with revisions. Bracing myself just to see what all I am going to have to remake, reshoot, re-do. FUN! So congrats to you for being done with the photography part it sounds like!

    Eating your emotions? I like that :) Retail therapy, I like that too!

    The corn, the brown butter, I could make a meal out of that!


  2. #
    Madison — September 9, 2013 @ 7:14 am

    I love the look of this meal. It seems like a perfect weeknight dinner! Not too many ingredients and quick to throw together AND delicious!


  3. #
    Tieghan — September 9, 2013 @ 7:27 am

    Well that must feel pretty freaking awesome to be done or mostly done with the photos! Congrats! I am not even close to being as busy as you with recipes and photographing, but i know what you mean. I could totally craw back under the cover this morning!

    But I think I make this gnocchi for dinner and call it a day! Brown butter and corn and toasted gnocchi? Dream meal!


  4. #
    Kim in MD — September 9, 2013 @ 7:43 am

    I’ve never had gnocchi (gasp!), but have always wanted to try it. This looks delicious! Where did you find the whole wheat gnocchi? Thanks, Jessica!


    • Jessica — September 9th, 2013 @ 9:26 am

      what! you’ve never had it? i’m shocked! i think most stores sell a whole wheat version these days (my grocery stores do, i’m sure all italian stores will have it) – i use the delallo’s brand because the store is 5 minutes from my house. :)


  5. #
    Lauren @ The Highlands Life — September 9, 2013 @ 7:54 am

    I totally wanted to crawl back under the covers this morning. Boo Momday!!


  6. #
    Belinda @themoonblushbaker — September 9, 2013 @ 8:10 am

    I am so happy that you have photographed your book. Really I burst at the seams to try and get my hands on copy down under. You must be working so hard to still maintain your blog and do a book! My heart goes out to you.
    I once heard of sweet pasta it is not that uncommon; chocolate pasta (normally shelled or twisted shaped) with pecan toffee sauce. I wonder if you could give it a spin?
    Anyway what a meal! Fried gnocchi is always the best way to have it; you have made it better with butter!


    • Jessica — September 9th, 2013 @ 9:24 am

      that sounds amazing – i tried to make a chocolate pasta with pumpkin last year and it was a giant fail. maybe the pecan toffee sauce is key!


  7. #
    Amanda @ Food, Fitness, Faith — September 9, 2013 @ 8:13 am

    I think that the end of summer is just the annual time for mental/emotional breakdowns. And then emotional eating. So you’re doing it right! And this gnocchi looks to.die.for. Speaking of shoes…I see that all those awesome sneaker wedges are on sale (the ones at Aldo are adorable) but I cannot decide if I should bite the bullet – are they worth it?!


    • Jessica — September 9th, 2013 @ 9:24 am

      i think they are SO cute!!


  8. #
    Becky @ A Calculated Whisk — September 9, 2013 @ 8:15 am

    I LOVE scallions, especially grilled…they are so underappreciated. This looks amazing!


  9. #
    Michelle @ A Healthy Mrs — September 9, 2013 @ 8:21 am

    Looks delicious! Can’t wait to give it a try!
    Happy Monday!


  10. #
    Ali — September 9, 2013 @ 8:31 am

    Mmmm love gnocchi – such a comfort food… very creative to pair with those other ingredients. Thanks for the post.


  11. #
    Laura (Blogging Over Thyme) — September 9, 2013 @ 8:47 am

    Congrats on finishing the photography for your cookbook!! Must be such a relief. Can’t wait to get my hands on a copy. Love these gnocchi pics! I’m obsessed with that plate…


  12. #
    Ashley | Spoonful of Flavor — September 9, 2013 @ 9:04 am

    Gnocchi is one of my favorite foods ever! I love the sound of this recipe and can’t wait to try it soon.


  13. #
    Tracy | Peanut Butter And Onion — September 9, 2013 @ 9:18 am

    I tried my hand at gnocchi, yours look so much prettier… I will try again


  14. #
    Paula @ Vintage Kitchen Notes — September 9, 2013 @ 9:22 am

    I made a similar pasta last week inspired by your brown butter croutons, but this kinda sounds even better! When is the cookbook coming out? How did I miss you were even making one?!


    • Jessica — September 9th, 2013 @ 9:28 am

      oct 2014!


  15. #
    Christine @ Cooking with Cakes — September 9, 2013 @ 9:24 am

    these gnocchi look faboosh, well done sista! throw in a squeeze of lemon & I am soooo on board with this


  16. #
    Bev @ Bev Cooks — September 9, 2013 @ 9:52 am

    I’m just gonna sit back with my mouth open and let you toss these pups in, one by one.


  17. #
    Katie — September 9, 2013 @ 9:52 am

    Eeek, I would be so overwhelmed with a cookbook. I am in awe of all you do! (like this gnocchi…awe inspiring.) But seriously, good work.


  18. #
    dervla — September 9, 2013 @ 10:50 am

    nice! I don’t make gnocchi as often as i should, i have the pasta-eating kind of girls … and yay for finishing up the book photos. They’re gorgeous i bet.


  19. #
    Taylor @ FoodFaithFitness — September 9, 2013 @ 11:07 am

    I am ashamed to say that I have yet to try gnocchi OR brown butter! Worst food-tryer ever award goes to me. But, with this recipe, I can try them both at once! Sounds amazing!


  20. #
    dixya| food, pleasure, and health — September 9, 2013 @ 11:15 am

    I love anything carb heaven – I need to do toasted brown butter gnocchi soon – it sounds soo good :)


  21. #
    Katy @KatysKitchen — September 9, 2013 @ 12:24 pm

    I bet those gnocchi taste just divine when they’re toasted in the pan! I can practically taste them through the screen….:)


  22. #
    Eileen — September 9, 2013 @ 12:52 pm

    Why have I never thought to toast my gnocchi? This sounds like a fabulous dinner for the very end of summer, with hearty gnocchi plus sweet summer corn. Yay!


  23. #
    Katrina @ Warm Vanilla Sugar — September 9, 2013 @ 1:08 pm

    Pizza, burgers, and tacos are my go-to’s as well, but I love the simplicity to this! Looks awesome.


  24. #
    Larry — September 9, 2013 @ 1:33 pm

    I can literally feel what it’s like to bite into a gnocchi and it makes me want a whole bowl full of that deliciousness that you’re teasing me with. ugh.


  25. #
    Kiran @ KiranTarun.com — September 9, 2013 @ 3:33 pm

    Congrats on completing the cookbook milestone. You are almost there :)

    And I can’t stand the deliciousness here. Wow!! So nice to see you posting summer delights. I can’t let it go, just yet :D


  26. #
    Courtney — September 9, 2013 @ 3:33 pm

    The thought of pan toasted gnocchi is literally making my mouth water. This needs to happen asap.


  27. #
    betty (the sweaty betty) — September 9, 2013 @ 3:57 pm

    I don’t think I’ve ever had gnocchi. i’m not really a pasta person either.. but I may have to try this.


  28. #
    Christi — September 9, 2013 @ 7:30 pm

    Eating this as I type- so good! I only had parsley on hand so I substituted it for the basil, very light and refreshing which is a total oxymoron when talking about pasta! You never disappoint!


    • Jessica — September 9th, 2013 @ 8:50 pm

      ah! so glad you made it already. thanks!


  29. #
    Sophie — September 9, 2013 @ 7:46 pm

    Wow. I just did this. And it was incredibly delicious. I still can’t believe it.

    (I also added a can of tuna, that i grilled in olive oil before the gnocchi – the taste of it was perfect with the corn)


    • Jessica — September 9th, 2013 @ 8:50 pm

      that sounds delicious! so glad you already tried it.


  30. #
    Marissa@ohhhsolovely — September 9, 2013 @ 7:50 pm

    i love gnocchi so much! i actually make a version of sweet potato gnocchi. glad to hear i’m not the only one thinking of fall booties. that’s been on my mind a bit lately too!


  31. #
    Marcie @ Flavor the Moments — September 9, 2013 @ 7:59 pm

    I love gnocchi, and it must taste so delicious with that nutty, brown butter flavor. Love the addition of corn and scallions, too!


  32. #
    DessertForTwo — September 9, 2013 @ 9:05 pm

    Ok, here’s the thing. I’mma clean your prop room. You make me lunch, I clean. Split a bottle of champs, trash tv, and whoa, hey there I’m living with you. I hope your hubby won’t mind. ;)


  33. #
    Laurie {Simply Scratch} — September 9, 2013 @ 10:22 pm

    So you let me know when those booties go on sale and maybe… just maybe by then my legs will look smoking hot so I wont look like an elf trying to look fashionable. deal… oh and by the way… this looks freaking delicious.


  34. #
    wanda — September 10, 2013 @ 6:45 am

    Well I guess I’m weird but did you cook the gnocchi first before browning? I don’t see where you say you did. Just wondering before I do this. I love Olive Gardens Soup. Got the recipe for it from CopyCat.com. Love it so think I’ll like this one. Just need clarification on cooking it.


    • Jessica — September 10th, 2013 @ 9:44 am

      yes! cooked gnocchi in the ingredient list.


  35. #
    Emma — September 10, 2013 @ 6:49 am

    OK wait so normally with gnocci you boil it in water for a minute or 2 to “cook” it but this way you just toast it in the pan?

    For reals?

    How did I not know about this? Jessica!!!!! Want!!!!!


    • Jessica — September 10th, 2013 @ 9:44 am

      no no – you start with cooked gnocchi!


      • Emma — September 10th, 2013 @ 4:28 pm

        Um yep clearly I can’t read because you say that in the written recipe!! Awkward!

        excuse me while I go hide in a corner somewhere . . . embarrassed much?! Yes, yes I am.

  36. #
    Cate @ Chez CateyLou — September 10, 2013 @ 8:46 am

    I LOVE gnocchi – how have I never tried it toasted?! This looks amazing, I can’t wait to make this recipe! Thanks for a great recipe!!


  37. #
    Ashley @ Wishes and Dishes — September 10, 2013 @ 9:17 am

    I’ve made one of your toasted gnocchi recipes in the past….SO GOOD!


  38. #
    Denise — September 10, 2013 @ 10:01 am

    I LOVE toasted gnocchi, but toasted gnocchi with brown butter? Holy cow that sounds amazing!


  39. #
    Arthur in the Garden! — September 10, 2013 @ 10:05 am



  40. #
    Ashley@BakerbyNature — September 10, 2013 @ 10:45 am

    So here’s the thing… I just want to smash my face into that meal. GORGEOUS!


  41. #
    Locke Hughes — September 10, 2013 @ 11:21 am

    Hi Jessica,
    Love your blog and all of your recipes! Would you mind checking your email for a potential collab with Shape.com? I’d greatly appreciate it! :) Thanks so much!


  42. #
    Victoria — September 10, 2013 @ 11:56 am

    Hello, Jessica!

    I can’t wait to try this recipe! I love gnocchi! However, I don’t have a BBQ. :( Should I put the veggies in the oven or sauté them on the stove? If I put them in the oven, how long should I cook them and at what temperature?

    Thank you!


    • Taylor — September 14th, 2013 @ 9:46 pm

      Seconding this question! I just bought all the ingredients to make this pasta and then realized that it requires a grill… and my nyc apartment has no grill. :-) Is there something similar I can do stovetop or in the oven?


      • Jessica — September 14th, 2013 @ 9:48 pm

        you can truly cook the veggies however you’d like! you actually probably don’t even have to cook them – if you fold in the fresh corn cut from the cob and scallions, they will most likely soften a bit with the pasta. if i was going to cook them, i’d probably just saute them in a pan on the stovetop. :)

  43. #
    oregonjudy — September 10, 2013 @ 12:58 pm

    Finally…someone has the good sense to recognize that gnocchi should always be toasted. Otherwise it’s just so much mush in your mouth.


  44. #
    naomi — September 10, 2013 @ 6:30 pm

    Congrats on finishing. You are a brave soul. Shooting something like that makes my knees weak!

    And love the recipe!

    Oh, and good luck cleaning up that crazy prop room.


  45. #
    Mishka — September 17, 2013 @ 1:46 am

    You have to try mac and cheese sauce with gnocchi. Insanely rich, but insanely delicious.


  46. #
    Judy — October 31, 2013 @ 4:43 pm

    Jessica…this “thank you” is long overdue! I own a restaurant and featured this on my menu this summer. My customers LOVE, LOVE, LOVE it! S simple, yet so tasty. I added grilled zucchini when it became plentiful and it was also yummy. So sad that our sweet corn is gone ’til next summer!



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