Elote Gnocchi

Bring large pot of salted water to boil for gnocchi. Heat 1 tbsp olive oil in large nonstick skillet over high heat. Add onion, corn, and a pinch of salt and cook until onion is softened and corn is charred in spots, 6 to 8 minutes. Transfer to medium bowl and stir in lime juice and lime zest. Wipe skillet clean and set aside.

Add gnocchi to boiling water and cook until they float, 3 to 5 minutes. Reserve 1 cup pasta water, drain gnocchi, and shake off any excess water. Heat 1 tbsp olive oil in same skillet over medium-high heat. Add gnocchi and cook until golden in spots, 3 to 4 minutes. Reduce heat to low and add herb garlic cheese, reserved pasta water, just half the onion-corn mixture, and ½ tsp salt. Stir until well-combined and sauce has thickened, 1 to 2 minutes.

Stir cilantro and as much jalapeño as you'd like into remaining onion-corn mixture and season to taste with salt. Divide elote gnocchi between bowls and top with charred corn salsa. Sprinkle with pepitas and parmesan. ¡Buen provecho!

Wash hands and cutting board well after handling chiles. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.