This post is sponsored by Pete and Gerry’s Organic Eggs.

Pasta in the summer is about as easy as possible, but I like to take it one step more and make light ricotta gnocchi. The balance of rich gnocchi with vegetables like fresh sweet corn is a filling and delicious summer meal.

The Gnocchi

Given my love of dumplings, it’s no surprise that I have a soft spot for gnocchi. The light, pillowy texture holds when paired with sauces and vegetables. It’s a great recipe to make if you’re not ready to dive in fully to making homemade pasta.

Gnocchi types are prolific, even in the many regions of Northern Italy where gnocchi originated. I love a good potato, beet, or even sweet potato version, but I often find myself going back to ricotta gnocchi. This is especially true if I’m using a variety of flour that I want to have a presence, like in the case of the rye in this recipe.

Don’t have rye flour? That’s okay. This recipe can easily be made using all-purpose, wheat (I’d recommend white wheat), or one of my favorites, Einkorn.

Pete and Gerry’s Organic Eggs

The eggs in this recipe are essential, both in the gnocchi and in the topping. Using an egg on top of the pasta helps reduce the need for an overly hearty sauce. The butter starts the work, but the egg yolk brings everything together.

I like using Pete and Gerry’s Organic Eggs because they invest in the small family farms they work with to ensure both hen health and land health. Their eggs are Certified Humane® Free Range, which means their high standards are backed by a third-party certification.

Seasonal Variations

While this ricotta gnocchi with sweet corn might be my favorite version, you can easily make this dish year-round. Beyond sweet corn, in the summer, I’d recommend fresh cherry tomatoes or sweet peppers. During the colder months, roasted squash or sweet potatoes. And in spring, swap out the sweet corn for peas or asparagus.

Depending on what vegetable you use, I’d recommend swapping the herbs as well. For tomatoes, add fresh basil at the very end. The rosemary works well with the winter vegetables, and for spring, try dill or even a bit of tarragon.

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