Leftover Creamed Corn Gnocchi
Turn leftover creamed corn from Thanksgiving into another meal by using it to make a pasta sauce to serve with gnocchi! There's crispy bacon & parmesan in the mix as well.
Servings: 4 People
Equipment
- Large Saucepan
- Colander
Ingredients
- 8 Streaky Bacon Rashers (Cut Into 1cm Lardons)
- 1 tbsp Vegetable Oil
- 500 g Gnocchi (See Notes)
- 400 g Leftover Creamed Corn (See Notes)
- 30 g Unsalted Butter
To Serve
- 2 tsp Finely Chopped Chives
- Grated Parmesan
Instructions
Creamed Corn Gnocchi
- Set a large frying pan over a medium heat, add in the vegetable oil then leave to heat up for a minute or two.
- When the oil's hot, add in the bacon lardons then fry, stirring frequently until they're crisp & golden. This will take around 5 minutes.
- Whilst your bacon is cooking, set a large pan of salted water over a high heat & bring to the boil. When your bacon is almost cooked, add the gnocchi into the boiling water & cook following the packet instructions. Once cooked, drain the gnocchi through a colander but keep the pasta water.
- At the same time, warm the creamed corn up in a microwave (or in a pan over a low heat).The creamed corn should just be warm. This just helps us make it into a sauce when we add it to the gnocchi.
- Once the bacon is cooked, use a slotted spoon to transfer it to a bowl, leaving the rendered fat in the pan.
- Add the butter to the pan of bacon fat, leave to melt then add in the drained gnocchi. Fry the gnocchi for 2-3 minutes, until lightly browned & it has taken on all of the bacon flavour in the pan!Make sure to get the fat nice & hot before adding in the gnocchi otherwise it will stick to the pan!
- Next, add the warm creamed corn into the pan of gnocchi then stir in enough of the reserved pasta water to thin the corn out into a glossy sauce.
- Let the creamed corn sauce warm through for a minute or two, adding in more pasta water as needed then stir in the crispy bacon and season to taste with salt & pepper.
To Serve
- To serve, spoon the gnocchi into bowls then top with grated parmesan & a sprinkle of finely chopped chives.It's best to serve the gnocchi straight away as the sauce will start to thicken as it cools.
Notes
1. To Cook On An Aga - Fry the bacon on the boiling plate then move over to the simmering plate when it's almost cooked, so that you can cook the gnocchi on the boiling plate. Fry the gnocchi & finish the sauce on the boiling plate.
2. Creamed Corn - I used leftovers from my garlic & parmesan creamed corn but any type will work! I find that it's best to warm the creamed corn up slightly before adding it into the gnocchi, as it'll be easier to make it into a sauce by adding in pasta water.
3. Gnocchi - For convenience, I used shop bought gnocchi then cooked it following the instructions on the packaging. If you'd like to make your own, check out out homemade potato gnocchi recipe!