Skillet Gnocchi with Grilled Corn and Burrata
2 ears corn, shucked
2 1/2 tablespoons unsalted butter, divided
1 1/2 cups cherry tomatoes
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound store-bought gnocchi
1 small red onion, sliced
3 ounces arugula
Crushed red-pepper flakes, grated Parmesan cheese, burrata cheese and fresh basil leaves, for serving.
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.
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.
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.
In the skillet, melt the remaining 2 tablespoons butter over medium heat. Add the onion and sauté until translucent, about 4 minutes. Add the cooked gnocchi, corn and tomatoes, and sauté about 2 minutes. Add small amounts of pasta water, 1/4 cup at a time. Sprinkle with some Parmesan. Stir until smooth. Add the arugula and cook until wilted, about 3 minutes.
Remove the skillet from the heat and top with red pepper flakes, Parmesan, burrata and basil. Serve immediately.