"Store-bought gnocchi get revamped with grilled fresh corn and all of your favorite Mexican street corn flavors."

Ingredient :

• 1tablespoon olive oil
• 3large ears of corn
• 3tablespoons unsalted butter
• 1medium shallot, minced
• 2garlic cloves, minced
• ¹⁄₂teaspoon salt
• ¹⁄₂teaspoon black pepper
• ¹⁄₄teaspoon cayenne pepper
• 4ounces cream cheese
• ³⁄₄cup heavy cream
• 1lb gnocchi
• ¹⁄₂cup reserved pasta water
• 4tablespoons crumbled Cotija cheese, plus more for garnish
• 1lime, juiced
• ¹⁄₂cup fresh cilantro, chopped
• 2 -3pinches paprika (to garnish)

Directions :

• Preheat a stovetop or outdoor grill over high heat. Rub the corn with the oil and place on the hot grill. Cook, turning often, until the corn is charred all around, about 8 minutes total. Remove from the heat and let cool slightly before cutting the kernels off the cob.
• Place a large skillet over medium-high heat with the butter. Once melted, stir in the shallot, garlic and half of the corn. Cook until softened, about 5 minutes. Season with salt, pepper and cayenne.
• Add the cream cheese and heavy cream and cook over low heat until the mixture has reduced by half, and slightly thickened.
• In the meantime, bring a large pot of cold water to a boil. Season liberally with salt, and add the gnocchi. Cook according to package directions. Remove about 1/2 cup of the pasta cooking water before draining the gnocchi and add it to the sauce.
• Stir the cooked pasta to the sauce and stir in the cotija cheese, and lime juice. Give it a taste and adjust seasoning accordingly, adding more salt or pepper as needed. Garnish with the remaining corn, cilantro and paprika.