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Cheesy Gnocchi With Corn and Pesto

Quick meal

from NYT cooking

[Serves 4]

3 tablespoons olive oil		1 lb gnocchi
3 cups corn kernels (two 15 oz cans or ~4 cobs)		1/2 cup pesto
Salt and pepper		8 oz grated low-moisture mozzarella

Method	Step 1 In a 12-inch skillet over medium-high heat, heat the oil until sizzling hot, about 2 minutes. Add the gnocchi and sear, undisturbed, for 4 minutes, until crispy underneath.
	Step 2 Add the corn and cook, stirring occasionally, for 2 minutes, until softened. Remove from heat.
	Step 3 Stir in the pesto. Season with salt and pepper.
	Step 4 Cover the skillet with cheese and place in the oven set to broil / highest possible. Broil for 4 minutes or until cheese is slightly charred.

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