Pan-seared gnocchi with sweet corn mascarpone cream, garlicky shiitake and sage pangrattato

Instructions

1. 1

   1. Bring the water to a boil in a medium pot and add a generous pinch of salt. Meanwhile, heat 1 tablespoon olive oil with 1 tablespoon butter in a large skillet over medium heat.

2. 2

   2. Add the bread crumbs, half of the chopped sage, and the zest of half the lemon to the skillet. Toast for 3 to 4 minutes, stirring, until the pangrattato is golden and crisp. Transfer to a plate.

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   3. In the same skillet, add the shiitake with 1 tablespoon olive oil. Cook over medium-high heat for 5 to 6 minutes until browned. Add 2 minced garlic cloves, the red pepper flakes if using, a pinch of salt, and black pepper. Cook 1 minute more and set aside.

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   4. In a small saucepan or medium skillet, melt the remaining butter over medium heat. Add the shallot, the lightly crushed garlic clove, and the remaining sage. Cook for 2 minutes until the shallot softens.

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   5. Add the sweet corn and cook for 3 minutes. Pour in the vegetable broth and let it simmer gently for 2 minutes. Remove the garlic clove.

6. 6

   6. Transfer the corn mixture to a blender or use an immersion blender. Add the mascarpone, lemon juice, half of the Parmesan, 1/2 teaspoon salt, and black pepper. Blend until smooth. If needed, loosen with 1 to 2 tablespoons hot water. Keep the cream warm over very low heat.

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   7. Cook the gnocchi in the boiling water according to their type, usually 2 to 3 minutes, until they float. Drain well.

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   8. Heat a wide nonstick skillet over medium-high heat. Add a small drizzle of oil and sauté the cooked gnocchi for 3 to 5 minutes, turning minimally, until golden on several sides.

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   9. Reduce the heat to medium. Add the corn cream to the gnocchi and toss gently for 1 minute to coat well. Stir in the remaining Parmesan.

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    10. Serve the gnocchi topped with the sautéed shiitake and finish with the sage pangrattato, a little more lemon zest, and extra Parmesan if desired. If you want to warm the plates, place them in a 200 °F / 95 °C oven for 5 minutes before serving.