Corn Tomato Gnocchi Foil Packs
Prep: 10 mins | Cook: PT0S | Total: 30 mins | Serves: 4 serving(s) | Cuisine: Mediterranean Cuisine, Italian Cuisine, European Cuisine
Summer evenings are better spent outdoors, and these Corn Tomato Gnocchi Foil Packs are the ultimate way to enjoy the grill without spending all night in the kitchen. We're combining the sweetness of fresh corn and juicy cherry tomatoes with a splash of dry white wine for a meal that tastes like a trip to the Italian coast.
The magic happens inside the foil, where store-bought gnocchi steams in a rich sauce of melted butter and garlic. A pinch of red pepper flakes adds just enough heat to balance the savory flavors. Since everything cooks together in one packet, we get a creamy, cohesive dish with almost no cleanup.
You'll love how the gnocchi absorbs the wine and butter while the vegetables soften and caramelize. These Corn Tomato Gnocchi Foil Packs bring a sophisticated Mediterranean vibe to your next backyard barbecue. Grab your favorite Sauvignon Blanc and get these packets on the fire.
Corn Tomato Gnocchi Foil Packs
Instructions
Step 1
Fire up your grill to medium-high heat, aiming for about 400°F to 450°F. While that warms up, tear off four 12-inch pieces of heavy-duty aluminum foil. You'll want these ready to go so you can get your gnocchi on the heat as soon as the grill is sizzling.
Step 2
Lay out your sheets of foil and portion out the gnocchi, corn, and tomatoes so each packet has an even amount. Place a pat of butter and a bit of minced garlic on top of the vegetables.
Sprinkle each pile with a quarter teaspoon of salt and a pinch of red pepper flakes for a little kick. Finish everything off with a generous drizzle of white wine to keep the gnocchi tender.
Step 3
Now it's time to seal up your goodness. Carefully fold the foil over your gnocchi mixture and roll the top and bottom edges tightly so no steam escapes.
Pop these onto the grill or into the oven at 400°F for about 15 to 20 minutes. You'll know they're ready when the foil feels hot and the gnocchi are tender and plump.
Step 4
Carefully set your foil packets onto a preheated medium-heat grill. Close the lid and let them roast for about 15 to 20 minutes.
You'll know they're ready when the tomatoes have softened and burst open, creating a juicy sauce for the gnocchi. Give the packets a gentle shake to make sure everything is heated through and tender.
Once you pull them off the heat, open the foil carefully to avoid the steam. Sprinkle a bit of fresh basil, a dusting of parmesan, and a pinch of black pepper over each serving before you dig in.
Nutrition Information
calories: 442 Calories
fat: 16 g
carbohydrate: 53 g
protein: 12 g
fiber: 6 g
sugar: 10 g
My Tip
To keep your gnocchi from getting too mushy, make sure you don't overfill the foil packets. Leaving a little headspace allows the white wine and butter to steam the pasta evenly without making it soggy.
Leftovers
Pop any leftovers into a sealed container for up to three days in the fridge. To keep the gnocchi tender and the corn juicy, we recommend reheating them in a skillet over medium heat with a tiny splash of water.
Make It Your Own
Try swapping the white wine for a splash of fresh lemon juice and a drizzle of olive oil. It adds a bright, zesty lift that really makes the sweetness of the corn pop.
