As a teenager, I worked in the kitchen of my parents’ Chinese restaurant, manning the deep fryers and (occasionally) the wok. Now, I experiment with different flavor combinations from around the world, and this has become a go-to favorite of my family and friends, suitable for any occasion.

• 1 package of Gnocchi (16-18 oz) – I use the Isola Mini Gnocchi (available at Whole Foods)
• 1 medium poblano pepper (seeded and diced)
• 1 medium shallot (finely sliced)
• 2 cloves of garlic (minced)
• ½ cup of fire roasted or sweet corn (frozen or fresh)
• ¼ cup of milk (more or less, depending on your preference)
• canola oil (or some other flavorless cooking oil)
• pinch of red pepper flakes
• shaved parmesan
• chopped cilantro (for garnish)
• salt and pepper to taste

1. Add oil to thinly coat pan on medium heat  (I use a 12.5 inch cast iron pan)
2. Add garlic and red pepper flakes
3. When it sizzles, add shallots, and lightly sauté for a couple of minutes
4. Add diced peppers, corn, and a pinch of salt, and lightly sauté for a couple more minutes
5. Add gnocchi and continue stirring for a couple of minutes, making sure that the gnocchi doesn’t stick to the bottom of the pan
6. Add milk a little at a time and continue stirring until the gnocchi is soft – note that if you use large gnocchi, it will take longer (and you might cover the pan to create steam)
7. Add salt and pepper to taste, and serve with cilantro and parmesan on top
8. Eat while warm.