Basil & Sweet Corn Gnudi with Blistered Cherry Tomato Sauce {gluten free}

Step 1

In a food processor, combine the ricotta cheese, 3/4 cup corn kernels, basil, lemon zest, and garlic. Pulse until all ingredients are combined.

Step 2

In a large bowl, add the ricotta mixture, egg and egg yolk, Parmesan cheese, flour, 1/2 cup corn kernels, salt, and pepper. Mix until combined. If for some reason mixture seems too soupy you can add a little more flour. Cover a large sheet pan with a thin layer of flour. Using two large spoons, shape heaping tablespoons of the mixture into football shapes. Lay gnudi out on sheet pan and dust the tops with a little bit of flour.

Step 3

Bring a large saucepan of lightly salted water to a boil. Place gnudi into the boiling water and boil for about 7 – 10 minutes. Gnudi will float to the top after a few minutes, but you still need to give it a little bit more time to make sure the inside isn’t gooey. You may want to cook them in batches, as to not over crowd the pot.

Step 4

Right before you are about to serve them, heat a large pan over medium heat an add about 1 teaspoon of olive oil. Place gnudi into the pan and saute for about 5 – 10 minutes, until gnudi are golden brown.

Step 5

Heat a large pan over medium heat and place the cherry tomatoes in. Cook cherry tomatoes for about 20 minutes, or until they are soft and starting to burst open, stirring occasionally. Carefully place cooked cherry tomatoes into a blender and add basil, garlic, salt, and crushed red pepper flakes. Blend for 30 seconds – 1 minute.

Step 6

Pour the hot cherry tomato sauce over the gnudi and top with grated Parmesan cheese and basil leaves, if desired.