Gnocchi with Fresh Corn Puree, Teardrop Tomatoes & Basil
Serves 6 - 8
Corn Sauce - ingredients & method:
Yield 4 cups
8 oz. heavy cream
16 oz. vegetable stock
6 ears fresh corn, washed and cut off the cob
(do not discard cob) - set aside 1 c. corn
1 large onion, sliced thin
1 carrot, peeled and sliced
1 stalk celery, cut into large chunks
2 bay leaves
6 sprigs fresh thyme
1/8 tsp. saffron
Sea salt - to taste
White pepper - to taste
Place all ingredients in a large stainless steel stock pot., except for 1 cup of the fresh corn. Bring
to a boil, lower heat and simmer for 30 minutes. Stir occasionally. Remove and discard
corncobs and bay leaves. While still hot, puree rest of the ingredients in a high-speed blender
until smooth. Strain through a fine sieve or "China cap". Pour pureed sauce back into saucepan
and keep warm.
For Garnish:
4-5 leaves fresh basil, washed and sliced into a chiffonade
1 cup fresh corn cut off the cob
1 pint teardrop tomatoes, washed and sliced in half
Plating Method:
Prepare gnocchi (available in the dry pasta section of grocery store, or freezer section) according
to directions on package. Pour gnocchi into corn sauce mixture and toss gently to coat evenly.
Add the fresh corn and sliced tomatoes. Warm briefly in pan with other ingredients. Divide
evenly into serving bowls and garnish with fresh basil. Serve immediately.
First Coast News