Crispy Gnocchi and Sweet Corn in Brown Butter Sage Sauce

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    • 1 stick + 2 Tbsp. (10 Tbsp.) of unsalted butter

    • 2 Tbsp. fresh sage leaves – chopped into thin strips

    • 2 (12 ounce) packages of gnocchi

    • 4 ears of corn – 2 kept raw, 2 steamed, kernels removed

    • Juice of ½ of a lemon

    • 1 tsp. apple cider vinegar

    • 1 tsp. salt

    • ½ tsp. black pepper


    1. Cut kernels of corn off of two ears of raw corn. Add kernels into the base of an immersion blender or food processor, along with juice of half of a lemon, apple cider vinegar, salt, and pepper.

    1. Take 2 ears of corn, with the husks on and cook them in the microwave for 4 minutes. Allow it to steam for two minutes before removing the husk. Cut kernels off of the cob and set aside.

    1. Melt 8 tbsp of unsalted butter over low heat. Cook, swirling occasionally to ensure the proteins do not burn as the butter browns. After about five minutes the butter should begin to be fragrant. Stir in sage leaves and cook for 10 seconds until leaves are crisp. Remove from heat.

    1. Melt remaining 2 Tbsp. of butter in a large skillet over medium high heat. Add gnocchi to the skillet in a single layer. Cook, undisturbed for 2 minutes. Toss and cook for another 4 minutes.

  1.  Combine corn sauce, brown butter, and corn kernels in with the gnocchi and cook until warmed through.