Summer Skillet Gnocchi Recipe with Grilled Corn and Burrata

1. Preheat the grill or set a grill pan over high heat. Brush each ear of corn with ½ tablespoon melted butter. Grill the corn until charred and tender, 5 to 7 minutes. Cut the kernels off the cobs and set aside.

2. Place a cast-iron skillet on the grill (or just on the burner, if you’re working inside). In a medium bowl, toss the tomatoes with the olive oil and then season with salt and pepper. Sauté the tomatoes until charred and blistered, about 4 minutes. Remove from heat and set aside.

3. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, 4 to 5 minutes; drain.

4. In the skillet, melt the remaining 2 tablespoons butter over medium heat. Add the onion and sauté until translucent, about 4 minutes. Add the garlic, gnocchi, corn and tomatoes, and sauté until the garlic is fragrant, about 2 minutes. Add the arugula and cook until wilted, about 3 minutes.

5. Remove the skillet from the heat and top with red pepper flakes, Parmesan, burrata and basil. Serve immediately.