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.