Cheesy Gnocchi with Corn and Pesto

Yield: 4 servings

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 pound shelf-stable gnocchi
• About 3 cups canned or fresh corn kernels (from two 15-ounce cans or about 4 fresh cobs)
• ½ cup store-bought or homemade pesto, plus more for topping
• Salt and pepper
• 8 ounces grated whole-milk, low-moisture mozzarella

Instructions

1. Step 1: In a 12-inch skillet over medium-high heat, heat the oil until sizzling hot, about 2 minutes. Add the gnocchi and sear, undisturbed, for 4 minutes, until crispy underneath.
2. Step 2: Add the corn and cook, stirring occasionally, for 2 minutes, until softened. Remove from the heat.
3. Step 3: Stir in the pesto. Season with salt as needed, and add a few cracks of black pepper.
4. Step 4: Place an oven rack underneath the broiler. Set the broiler to high.
5. Step 5: Top the gnocchi and corn with the cheese. Place the skillet underneath the broiler and broil for about 4 minutes, until the cheese is completely melted and slightly charred on top.
6. Step 6: Top with more pesto and divide among bowls.