It's almost U.S. Open time! And whether you're a tennis fan or not, you'll probably agree that any occasion to eat lots of delicious food is a welcome one.
On Thursday, the 16th annual Taste of Tennis Gala will be held in New York City, where hungry guests will be able to sample the plates of some of the country's best chefs — including PEOPLE's Sexiest Chef of 2014 Marc Murphy — alongside athletes like Venus and Serena Williams, Bob and Mike Bryan, and Jon Isner.
RELATED: A Foodie's Guide to the U.S. Open Tennis Tournament
Can't make it to the event? That doesn't mean you can't ace a celebrity-chef-worthy dish right at home. Chef Jonathan Waxman gives us his recipe for tomato and corn gnocchi, which he will be serving at the tasting event.
The sautéing from frozen technique gives the gnocchi a crispy crust with a light-as-a-cloud interior, and it makes them the perfect vehicles for devouring the tail end of summer's best produce.
Tomato & Corn Gnocchi
Serves 4
4 russet potatoes
8 cloves garlic, peeled, trimmed and cut in half
1 sprig rosemary
3 tbsp. flour, plus extra
2 tbsp. plus 1 tsp. olive oil, divided
1 egg
4 tbsp. butter, divided
½ cup halved cherry tomatoes
½ cup fresh corn kernels
2 tbsp. sliced basil leaves
¼ cup grated parmesan cheese
1. In a pot of boiling, salted water, add the potatoes, garlic, and rosemary and cook until potatoes are fork tender.
2. Pass the potatoes through a ricer onto a lightly floured surface. Dust the potatoes with the flour, and drizzle 1 tsp. olive oil on top. Form a small well and break egg into the flour. Work the egg into dough, adding flour as needed. Make sure not to overwork it or it will be tough.
3. Let the dough rest for 30 minutes.
4. Roll the dough into ¾-inch diameter tubes. Using a chef knife, cut the gnocchi into 1-inch lengths, then freeze for at least 1 hour.
5. Heat 2 tbsp. butter and remaining 2 tbsp. olive oil in a large skillet over medium-high heat. When the butter and oil are almost golden, add the frozen gnocchi and sauté for 3 minutes, moving them around so all sides start to turn golden.
6. Add the tomatoes, corn, and basil, and continue to cook for 2 minutes. Add the remaining butter and 2 tbsp. of cold water. Season with salt and pepper and toss in the parmesan. Serve immediately.
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