Ingredients
| 16 oz | Pastene Italian Potato Gnocchi, uncooked | |
| 4 | ears corn, shucked and kernels removed from cob | |
| 2 cups | cherry tomatoes | |
| ¼ cup | butter, cut into cubes | |
| 2 tsp | Pastene Minced Garlic | |
| 1 | 12 oz jar Pastene Piquillo Peppers, drained and sliced | |
| ¾ cup | dry white wine | |
| red pepper flakes to taste | ||
| kosher salt and freshly ground black pepper to taste | ||
| ¼ cup | fresh basil, chopped | |
| Pastene Grated Parmesan Cheese, for serving |
Directions
- Preheat grill over medium high heat. Cut 4 sheets of foil about 12 inches long.
- Divide gnocchi, corn, tomatoes, butter, and garlic evenly over the foil. Season each packet with ¼ teaspoon salt and a pinch of red pepper flakes. Drizzle the white wine evenly among each packet.
- Fold foil packets crosswise over the gnocchi mixture to completely cover the food. Roll top and bottom edges to seal.
- Place foil packets on the grill and cook until tomatoes burst and gnocchi is cooked through, about 15 to 20 minutes. Sprinkle each packet with basil, parmesan, and black pepper, and serve.
