Summer gnocchi in corn sauce

Ingredients:

• 1/4 cup olive oil, plus extra for greasing the grill grate
• 4 large ears of corn, husks and hair removed
• 2 Fresno peppers
• 1 medium leek, white and light green parts only, halved lengthwise and thinly sliced
• 2 cloves garlic, crushed
• 0.5 tsp ground turmeric
• 0.5 tsp ground coriander
• 2/3 cup lightly salted vegetable broth
• 1/3 cup cream 10%
• 450 g frozen potato gnocchi
• 1/4 cup fresh basil leaves, coarsely chopped
• 1/4 cup fresh parsley leaves, coarsely chopped
• 1 tbsp. apple cider vinegar

Preparation:

1. Preheat the grill to medium heat and lightly oil the grill grates. Grill the corn and chili, turning every few minutes, until the corn is tender and charred and the chili is golden brown, about 8 minutes for the corn and about 4 minutes for the chili. Transfer to a cutting board and let cool slightly.
2. When the chili peppers are cool enough to handle, remove the stems and seeds (leave some seeds if you prefer a spicier flavor). Finely chop the peppers and transfer to a medium bowl. Using a sharp chef's knife, cut the kernels from the corn cobs. Using the dull side of the knife, scrape the cobs to release the starchy liquid and any remaining kernels.
3. Using a slotted spoon, transfer half the kernels to the bowl with the peppers and set aside; separate the remaining half of the corn from the liquid. Bring a large saucepan of water to a boil.
4. Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the leek, a pinch of salt, and a couple of turns of the black peppercorns and cook, stirring occasionally, until softened, 3-4 minutes. Add the garlic, turmeric, and coriander and cook until the garlic is softened and the spices are lightly toasted, another 1-2 minutes. Add the remaining corn kernels and corn "milk" and cook until heated through. Add the broth, cream, and 1/2 teaspoon of salt, bring to a simmer, then remove from heat.
5. Blend the corn mixture with an immersion blender until smooth. Alternatively, transfer to a blender and blend on high speed until smooth. Taste and season with salt and pepper. Keep the corn sauce in the saucepan over low heat.
6. When the water comes to a boil, add salt and cook the gnocchi according to package directions. Drain thoroughly. Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Add half the gnocchi to the skillet and cook, undisturbed, until golden brown, about 2 minutes. Flip the gnocchi with a spatula and continue cooking until crisp and golden brown, about 2 minutes more. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining gnocchi.
7. Just before serving, combine the basil, parsley, vinegar, and the remaining 1 tablespoon of oil with the remaining corn-chili mixture until smooth. Season with salt and pepper to taste.
8. Spoon the corn sauce into 4 shallow bowls and top with the fried gnocchi. Serve with the corn and pepper salad.