Roasted Corn and Fennel Gnocchi
RECIPE TITLE: Roasted Corn and Fennel Gnocchi
MAIN INGREDIENTS OF THE DISH: Corn, Gnocchi
FLAVOR PROFILE: Rich, Creamy
SPICES-HERBS-SEASONING: Fennel, Parmesan
TIME TO EXECUTE: 30 minutes
4 corn on the cob, divided (husked, blanched, shocked and cleaned)
6 cups heavy cream
1 fennel head (small dice)
4 tbl salt, divided
4 tbl pepper, divided
4 tbl butter
½ lb gnocchi (cooked to pkg instructions)
4 sage leaves (fried)
¼ cup grated parmesan cheese
For the corn: Husk the corn, pull off the silky threads and place into boiling salted water. Cook for about 5 minutes and shock the corn in ice water. Once it has cooled, take the top of the corn and cut downward and continue cutting until all of the corn is removed.
For the fennel: In a medium sauté pan, add fennel, 2 tbl salt, 2 tbl pepper and butter and caramelize until fennel is soft. Set aside.
For the sauce: In a medium saucepan, reduce heavy cream by half. Transfer to blender and take half of the corn, 2 tbl salt and 2 tbl pepper and blend well.
For plating: In boiling salted water, cook gnocchi to package instructions. In a medium sauté pan, add the sauce and the remaining half of corn; add gnocchi and toss to combine. Place in the center of a plate and arrange sage leaves on top with grated Parmesan cheese. Serve hot.