· recipe ·
Sweet Corn Gnocchi with Lime and Cotija
Sweet-corn puree brings natural sweetness, while a tangy lime finish keeps the dish balanced.
Time and servings
- Prep
- 65 min
- Cook
- 75 min
- Total
- 140 min
- Servings
- 4
Nutrition per serving
- Calories
- about 610
- Protein
- 18 g
- Fat
- 28 g
- Carbs
- 77 g
Concentrate the sweet corn
Cook the corn until tender, puree it, then press it through a fine sieve. Cook the smooth puree in a wide skillet until it is thick enough to hold a furrow; cool for 10 minutes.
Bake and rice the potatoes
Pierce the potatoes and bake at 425°F220°C until tender. Peel them while warm, pass the flesh through a potato ricer or mash until smooth, and spread it out so surface steam can escape.
Mix the sweet-corn dough
Combine the riced potato and concentrated corn puree with masa harina, egg yolk, and 1/2 tsp3 g of the salt. Fold in the wheat flour just until cohesive; this is a corn-puree formula, not plain masa dough.
Roll and cut the dough
Divide the dough, roll each portion into an even rope on a lightly floured surface, and cut the ropes into bite-size pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Heat the cooking water
Bring 3 quarts3 liters of water to a gentle boil and add 1 1/2 tsp9 g of the salt.
Make the lime crema
While the water heats, finely grate the lime zest and squeeze 3 tablespoons45 ml juice. Whisk both into the crema with half the chili powder and keep cool.
Poach the gnocchi
Lower in the shaped gnocchi and lift them out as soon as they float. Let their surfaces steam dry for 2 minutes.
Crisp the sweet-corn gnocchi
Warm the olive oil over medium-high heat. Brown the poached gnocchi on their broad sides, turning carefully so the ridges remain distinct.
Finish elote-style
Arrange the crisp gnocchi on a platter, drizzle with lime crema, crumble over the Cotija, and finish with chopped cilantro and the remaining chili powder.
