Crispy Gnocchi with Corn, Mushrooms & Feta

Ingredients

• 1 lb potato gnocchi
• 8 oz mixed mushrooms, sliced
• 2 ears corn or 1½ cups kernels
• 1 shallot and 3 garlic cloves
• 3 tbsp olive oil and 2 tbsp butter
• ½ tsp smoked paprika
• ½ cup crumbled feta
• Parsley, lemon and black pepper

Method

1. Boil gnocchi just until they float; drain very well.
2. Brown mushrooms in olive oil over high heat. Add corn and shallot and cook until caramelized at the edges.
3. Add butter, garlic, paprika, and gnocchi. Let the gnocchi sit against the pan until crisp, then toss.
4. Finish with lemon, parsley, feta, and plenty of black pepper.