creamy corn and shishito gnocchi a la tequila

not your nonna's gnocchi

Aug 23, 2025

∙ Paid

happy Saturday, friends

This week felt like a sitcom mash-up of medical drama and bad makeover show. Kyle’s officially on week 3 of his never-ending cold. Meanwhile, I started a new medication that comes with some very funky side effects …. think “main character in an indie film” vibes but without the cool soundtrack. And then, because I apparently love chaos, I decided to bleach my own hair. I thought I knew what I was doing but let’s just say…I don’t.

BUT it wasn’t all medical charts and hair regrets. On the bright side, we had the cutest date night at a Persian restaurant called Dalara. I finally had my first tahdig (that crispy, golden, dream-boat of a rice dish). You know I love my crispy rice so you know I was obsessed with this and have some work to perfect mine now! We also tried our hand at wheel-spinning pottery. Spoiler: my bowl looked like it had been through an earthquake, but we had a great time, which is the point.

And the cherry on top? We had an official excuse to order takeout burgers (as if we ever need one). A&W was running their “Burgers to Beat MS” day, so obviously we leaned all the way in. Burgers for a cause? Say less.

xx,
Rach

This week’s recipe took a wild left turn. I thought I was going to bring you a crispy chicken cutlet with corn and blueberries (sounds cute, right?), but after many, many, many failed attempts, like kind of questioned all my life choices … I pivoted. And honestly? Best happy accident ever.

What I landed on is ridiculously easy, almost entirely one-pot (plus a grill if you’re feeling extra), and tastes like nothing I’ve ever made before. We’re talking charred shishitos and sweet corn, creamy Boursin, and .. wait for it - tequila. Don’t worry, you can’t actually taste it; it just gives the sauce that magical je ne sais quoi, kind of like vodka does in vodka sauce…only way better.

And the gnocchi? Well I know I’m going to get yelled at in Italian again…. but it’s worth it. We skip the boiling altogether. Straight into the pan it goes, where it gets golden and crispy, adding another layer of flavor because honestly, when have we ever said no to more layers?

I love serving this with a simple Cajun or grilled chicken cutlet on the side. Totally optional, but it’s the kind of easy add-on that makes you feel like you’ve really got it together, especially since you can throw it on the grill at the same time as the veggies.