Ingredients
1 lb. store-bought gnocchi, uncooked
4 ears corn, shucked and kernels removed from cob (or 3 cups frozen corn, thawed)
2 c. cherry tomatoes
1/4 c. unsalted butter, cut into cubes
2 cloves garlic
Kosher salt
Red pepper flakes
3/4 c. dry white wine, such as Sauvignon Blanc
1/4 c. finely chopped fresh basil
Grated Parmesan, for serving
Freshly ground black pepper
Preparation
Step 1Preheat grill over medium- high heat. Cut 4 sheets of foil about 12 inches long. Step 2Divide gnocchi, corn, tomatoes, butter, and garlic evenly over the foil. Season each packet with ¼ teaspoon salt and a pinch of red pepper flakes. Drizzle the white wine evenly among each packet. Step 3Fold foil packets crosswise over the gnocchi mixture to completely cover the food. Roll top and bottom edges to seal.Step 4Place foil packets on the grill and cook until tomatoes burst and gnocchi is cooked through, about 15 to 20 minutes. Sprinkle each packet with basil, parmesan, and black pepper, and serve.
The entire meal is assembled in individual-serving size foil packets in minutes, then grilled without much other thought than setting a timer. The foil packets trap in steam from the wine and juices from the tomato and corn as everything grills, which in turn cooks the gnocchi to perfectly tender while infusing the pasta with all the flavors of the dish. Bonus: Some of the meal browns a bit on the bottom right before it finishes cooking, adding extra flavor. Don’t forget to finish with fresh basil and nutty Parmesan. We like eating this one directly out of the packet but you can also spoon the grilled gnocchi onto plates.
