Summer gnocchi with corn and mushrooms

Ingredients:

• 3 tbsp. l. olive oil
• 350 g thinly sliced ​​assorted mushrooms, such as shiitake, button mushrooms, and oyster mushrooms
• 1 small leek (white and light green parts only), halved lengthwise and thinly sliced
• 4 ears of corn, kernels removed
• 2 cloves garlic, thinly sliced
• 2 tablespoons white balsamic vinegar
• 2 tablespoons of honey
• 4 tablespoons chilled unsalted butter, cut into pieces
• 1 package (500 g) chilled potato gnocchi
• Torn fresh basil leaves, for serving

Preparation:

1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once the oil begins to shimmer, add the mushrooms, spread them out evenly, and cook, undisturbed, until golden brown, about 3 minutes. Stir the mushrooms, season with salt and pepper, and continue cooking until softened, about 3 minutes more. Transfer to a plate and set aside.
2. Return the pan to medium-high heat and add the remaining 1 tablespoon of olive oil. Add the leeks, a pinch of salt, and a few turns of the black peppercorns and cook until softened, about 2 minutes. Add the corn and garlic and continue cooking until the corn is bright yellow and tender, another 2-3 minutes. Add the vinegar and honey, then add the reserved mushrooms and stir.
3. Meanwhile, bring a large saucepan of salted water to a boil over high heat. Add the gnocchi and cook according to package directions. Remove 1/4 cup of the water from the pan, then drain the gnocchi in a colander and add them to the pan with the corn-mushroom mixture.
4. Add the remaining water and cook over low heat, stirring occasionally until the gnocchi are coated with the sauce, about 1 minute. Add the butter, one piece at a time, and cook until melted. Remove from heat. Season with salt, pepper, and basil.
   
   Note
   
   Be sure to rinse the sliced ​​leeks thoroughly to remove all sand.