White Bean and Gnocchi Succotash
This fun summer recipe for White Bean and Gnocchi Succotash will have you rethinking what comfort food really means! Pops of sweet corn and savory white beans with pillowy gnocchi! Yum.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 - 6 servings 1x
Ingredients
3 cups cooked gnocchi, cooked to package directions
1/2 cup butter
1 medium onion, chopped
1 cup shiitake mushrooms, chopped
2 cups cherry tomatoes
2 cups corn, or 4 cobs of corn
2 teaspoons salt
1 teaspoon freshly cracked pepper
1 small can of white beans
1 tablespoon fresh rosemary, chopped
1 1/2 tablespoons fresh thyme, chopped
4 ounces crème fraîche
Parmesan cheese for topping
Instructions
Cook the Gnocchi according to package directions.
Melt butter in a large saucepan, and add chopped onion, shiitake mushrooms, cherry tomatoes, corn, salt, and pepper. Sauté everything together on medium/high heat until the onions are transparent and the tomatoes are starting to pop. Add the white beans, fresh rosemary, fresh thyme and crème fraîche and combine together. Toss mixture with the gnocchi and cook for about one minute letting the sauce cook into the gnocchi.
Serve with a hearty helping of freshly grated parmesan cheese.
Notes
I know, it’s a lot of butter. Feel free to use less, but you won’t get as rich of a sauce. You can also substitute olive oil.
Keywords: corn, gnocchi, succotash, summer, salad