Elote Summer Gnocchi

• tablespoon olive oil↗1 tablespoon
• large ears of corn↗3
• tablespoons unsalted butter↗3 tablespoons
• medium shallot, minced↗1
• garlic cloves, minced↗2
• teaspoon salt↗1⁄2 teaspoon
• teaspoon black pepper↗1⁄2 teaspoon
• teaspoon cayenne pepper↗1⁄4 teaspoon
• ounces cream cheese↗4 ounces
• cup heavy cream↗3⁄4 cup
• lb gnocchi1 lb
• cup reserved pasta water1⁄2 cup
• tablespoons crumbled Cotija cheese, plus more for garnish↗4 tablespoons
• lime, juiced↗1
• cup fresh cilantro, chopped↗1⁄2 cup
• pinches paprika (to garnish)↗2 -3

Step-by-step instructions

1. 1

   Preheat a stovetop or outdoor grill over high heat. Rub the corn with the oil and place on the hot grill. Cook, turning often, until the corn is charred all around, about 8 minutes total. Remove from the heat and let cool slightly before cutting the kernels off the cob.

2. 2

   Place a large skillet over medium-high heat with the butter. Once melted, stir in the shallot, garlic and half of the corn. Cook until softened, about 5 minutes. Season with salt, pepper and cayenne.

3. 3

   Add the cream cheese and heavy cream and cook over low heat until the mixture has reduced by half, and slightly thickened.

4. 4

   In the meantime, bring a large pot of cold water to a boil. Season liberally with salt, and add the gnocchi. Cook according to package directions. Remove about 1/2 cup of the pasta cooking water before draining the gnocchi and add it to the sauce.

5. 5

   Stir the cooked pasta to the sauce and stir in the cotija cheese, and lime juice. Give it a taste and adjust seasoning accordingly, adding more salt or pepper as needed. Garnish with the remaining corn, cilantro and paprika.