MY SHEET-PAN STREET CORN GNOCCHI IS COMFORT IN 30 MINUTES
If you’re looking for a lazy dinner that basically makes itself, this street corn gnocchi is just what you need. Frozen corn and store-bought gnocchi are roasted together on a sheet pan and topped with cotija, cilantro, and a drizzle of lime crema for a no-nonsense meal that delivers easy breezy comfort in under 30 minutes.
The gnocchi:Shelf-stable gnocchi is a weeknight dinner savior. It’s endlessly versatile and can be cooked in myriad ways, from boiling to grilling. Roasting on a sheet pan with the corn allows it to crisp up on top while still maintaining a soft, slightly chewy center—the ultimate texture combo in my book. Beware of over-roasting, though; keeping it in the oven for too long will cause it to dry out entirely.
The Mexican street corn:This sheet pan dinner takes inspiration from elote, a popular Mexican street food, which features roasted corn slathered in crema and rolled in cotija and cilantro. I’ve deconstructed the whole thing and rebuilt it on a sheet pan with the addition of gnocchi. I’ve also chosen frozen corn as opposed to fresh in order to make this dish more accessible to make all year round—but if you have fresh corn and want to cut it off the cob and use it, feel free! Just keep in mind that the cook time may be a little shorter, and keep an eye on it so it doesn’t get too toasty.
Storage:While the crispy chewy gnocchi is best fresh, leftovers can be stored in an airtight container for up to 3 days. You’ll lose the distinct pockets of crema and cotija as everything gets mixed together, but that’s not necessarily a bad thing!
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Yields: 4 servings
Prep Time: 10 minutes
Total Time: 30 minutes
Ingredients
- 16 oz. frozen corn kernels
- 16 oz. shelf-stable gnocchi
- 3 tbsp. neutral oil
- 1/2 tsp. chili powder, plus more for sprinkling
- 1 1/4 tsp. kosher salt, divided
- 1/4 c. sour cream
- 2 tbsp. mayonnaise
- 1 tbsp. fresh lime juice
- 1/2 c. crumbled cotija, divided
- Finely chopped or torn fresh cilantro leaves and lime wedges, for serving
Directions
- Arrange a rack in center of oven; preheat to 425°. In a large bowl, toss corn, gnocchi, and oil; season with chili powder and 3/4 tsp. salt and toss again. Spread corn mixture onto a bare baking sheet.
- Roast gnocchi until soft inside and crispy outside, and corn is tender, 15 to 20 minutes.
- Meanwhile, in a small bowl, stir sour cream, mayonnaise, lime juice, and 1/2 tsp. salt.
- Remove baking sheet from oven and toss gnocchi mixture with 1/4 cup cotija and cilantro. Drizzle with crema and top with more cotija and chili powder. Serve with lime wedges alongside.
