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Sweet Corn Pesto Gnocchi Bake is a dish that perfectly encapsulates the essence of comfort food while introducing a burst of fresh flavors that elevate it to a gourmet experience. This delightful bake is not only visually appealing but also packed with a harmonious blend of ingredients that cater to diverse palates. The star of the dish is undoubtedly the combination of sweet corn and fresh basil, which meld seamlessly with creamy cheeses, creating a rich and satisfying meal that is sure to please both family and guests alike.

Sweet Corn Pesto Gnocchi Bake

Indulge in the creamy deliciousness of Sweet Corn Pesto Gnocchi Bake, a perfect blend of comfort and gourmet flavors. This approachable dish features soft potato gnocchi coated in a vibrant sweet corn pesto, enhanced by the richness of mozzarella and Parmesan cheeses. Ideal for any occasion, it pleases both kids and adults alike, and works beautifully as a stand-alone meal or side dish. Explore the joy of fresh ingredients and elevate your dining experience with this delightful recipe.
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Ingredients
  

1 pound (450g) potato gnocchi

2 cups fresh sweet corn kernels (about 4 ears of corn)

1 cup fresh basil leaves

1/2 cup grated parmesan cheese, plus extra for topping

1/3 cup olive oil

2 cloves garlic, minced

1 teaspoon lemon juice

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup cherry tomatoes, halved

1/2 cup mozzarella cheese, shredded

1/4 cup pine nuts (optional, for topping)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Pesto: In a blender or food processor, combine the fresh basil leaves, sweet corn kernels (reserving 1/2 cup for topping), parmesan cheese, olive oil, minced garlic, lemon juice, salt, and pepper. Blend until smooth. Taste and adjust seasoning, if necessary.

      Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the potato gnocchi and cook according to package instructions, usually until they float to the surface (about 2-3 minutes). Drain and set aside.

        Combine Ingredients: In a large mixing bowl, combine the cooked gnocchi with the corn pesto, halved cherry tomatoes, and reserved corn kernels. Toss gently until everything is well coated with the pesto.

          Transfer to Baking Dish: Pour the mixture into a greased baking dish. Spread it out evenly.

            Add Toppings: Sprinkle the shredded mozzarella cheese and more parmesan cheese generously over the top. If you’re using pine nuts, scatter them on top too, for a crunchy finish.

              Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden.

                Serve: Remove from the oven and let it cool for a few minutes before serving. Drizzle with a little extra olive oil or some more parmesan, if desired.

                  Enjoy: Serve hot, and enjoy the creamy, sweet flavor of corn combined with the aromatic basil pesto!

                    Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 4-6