Elote-Inspired Sheet Pan Gnocchi

episode #15 of 30-minute budget meals

Hi!! This week has been quite action-packed! And I love it.

Grant and I spent Monday in Palm Springs celebrating our wedding anniversary a wee bit early. We stayed at Holiday House, which I can HIGHLY recommend. The vibes there were very chic but laidback, and we had a lovely day at the pool where Willow was a star. We ate dinner at Copley’s, which was charming but a little pricey for what you get. In the morning, we ate breakfast at Farm, got coffee and matcha at Cartel Roasting, and then headed home!

Yesterday, my girl Justine got into town, and we ordered some Thai food and watched the ending of Vanderpump Rules (do we think it’s over?). Then tomorrow I visit my besties in San Diego. I’m just traversing all across Southern California (Santa Barbara next week, hehe).

This week’s recipe is a play on elote en vaso (or esquites), which you might know as Mexican street corn. Elote en Vaso is typically made by boiling corn with epazote and serving it with accompaniments such as mayo, crema, and cotija cheese. White corn is usually used, but I used sweet corn for this recipe. I also opted for Greek yogurt instead of mayo and crema.

RECIPE!

Elote-Inspired Sheet Pan Gnocchi

Ingredients (serves 2)