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Summer Gnocchi with Grilled Corn and Burrata

Summer Gnocchi with Grilled Corn and Burrata
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The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.

Pasta is a perfect meal option because it’s easy to prepare and pleasing to almost any palate. However, a big steaming bowl of spaghetti or alfredo on a hot summer day isn’t always appetizing.

When you’re in need of a dinner idea that’s as easy as pasta but a little more refreshing, grab Heinen’s fresh potato gnocchi and make this delicious Summer Gnocchi with Grilled Corn and Burrata.

As vibrant to the taste buds as it is to the eye, this dish features Heinen’s potato gnocchi sauteed with fresh-grilled corn and served over a bed of dressed arugula with tomatoes, creamy burrata and Parmesan. It’s a great dish to showcase the best of Heinen’s locally grown produce selection, which reaches peak ripeness in the heat of the summer.

Perfect for an elevated weeknight meal or a summer dinner party, you’ll be amazed at how easy it is to create this incredible combination of flavors and textures with the help of fresh ingredients from Heinen’s.

Summer Gnocchi with Grilled Corn and Burrata

Why You’ll Love This Recipe

  • Gnocchi Cooks Quickly. No one wants to spend their summer over the stove. Unlike traditional dried pastas, Heinen’s potato gnocchi, located in the Deli Department, is fresh, so it becomes pillowy soft in about 4 minutes.
  • You Don’t have to Shuck the Corn Yourself. For your convenience, Heinen’s carries pre-shucked corn on the cob in packs of three. They’re just as fresh as un-shucked corn. In fact, Heinen’s Produce Associates use the un-shucked corn that’s in the Produce Department to create these pre-shucked packs.
  • It’s a Great Way to Take Advantage of Heinen’s Local Produce. By the peak of summer, about 60% of Heinen’s Produce is sourced from trusted growers in the Midwest. It’s like having a local farmer’s market in your grocery store! This dish is just begging to use Heinen’s fresh-picked veg.
  • It’s Easily Elevated with Burrata. One of the easiest ways to enhance the flavor, texture and overall appeal of a dish is by adding an artisan cheese, like burrata. Located in Heinen’s Specialty Cheese Department, burrata is a soft, plump cheese with an outer shell of mozzarella and an inner filling of ricotta and cream. It is the perfect finishing touch to Italian-inspired dishes.

Summer Gnocchi with Grilled Corn and Burrata

Summer Gnocchi with Grilled Corn and Burrata


  • 2 packages Heinen’s fresh potato gnocchi
  • 1 3-pack of Heinen’s corn on the cob
  • ½ stick Heinen’s unsalted butter
  • 1 Tbsp. Heinen’s tomato paste
  • 2 Tbsp. Heinen’s unsalted butter
  • Heinen’s extra virgin olive oil
  • Salt and pepper, to taste
  • Heinen’s crushed red pepper flakes, to taste
  • 2 cups Heinen’s arugula
  • A handful of fresh basil
  • 8 oz. cherry tomatoes, halved
  • Heinen’s shredded Parmesan cheese
  • Fresh lemon wedges
  • 1-2 Belgioioso burrata cheese balls, sliced open


  1. Grill the corn on the cob on a grill pan over the stove. Melt a half stick of unsalted butter and combine with the tomato paste. Baste the corn with the butter and tomato paste mixture as it grills. Remove the corn from the grill and allow it to rest for 15 minutes. Once cool to the touch, shave the corn off the cobs and set it aside.
  2. Boil the gnocchi according to the package instructions. Drain the liquid.
  3. Coat a large skillet with the olive oil and set it over medium-high heat.
  4. Sauté the gnocchi in the skillet for 5-7 minutes, until it starts to brown. Add 2 Tbsp. of unsalted butter along with the salt, pepper and crushed red pepper flakes.
  5. Turn off the heat and add the corn to the skillet.
  6. In a larger mixing bowl, toss the arugula, basil and Parmesan. Transfer to a large serving platter.
  7. Add the gnocchi-corn mixture on top of the dressed arugula.
  8. Finish with fresh halved tomatoes, sliced burrata, olive oil and more basil and Parmesan cheese, if desired.

Summer Gnocchi with Grilled Corn and Burrata

Ashley Durand

By Ashley Durand

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