Crispy Gnocchi with Zucchini, Sweet Corn and Basil is a summery, 15 minute dinner recipe that's full of fresh, mouthwatering flavor.
Summer is here and I can’t help but crave light and veggie-packed meals like Crispy Gnocchi with Zucchini, Sweet Corn, and Basil for dinner.
Try it once and you’ll be making this farmer’s market-friendly recipe on repeat!
The super-summery combo of zucchini, sweet corn, and basil are swirled with a little bit of cream then paired with crispy, sauteed gnocchi. The entire dish comes together in less than 15 minutes, and is packed full of fresh flavors.
Feel free to add whatever’s growing in your garden, too — cherry tomatoes and baby spinach would be amazing additions!
Start the Crispy Gnocchi with Zucchini, Sweet Corn and Basil by heating extra virgin olive oil in a large skillet over medium-high heat. Once hot, add gluten free gnocchi then saute until the gnocchi are golden brown all over and tender in the centers — 6-7 minutes.
Typically gnocchi are boiled until tender, but sauting them until crisp makes for the best texture experience!
While the gnocchi are crisping up, saute the vegetable portion of the program.
Add zucchini, sweet corn, and onion to melted butter in a skillet over medium-high heat. Season with salt and pepper then saute until tender, 3-4 minutes. Next add garlic cloves and chopped basil leaves then saute for 1 more minute.
How to Slice Kernels Off the Cob — No Mess!
Take the skillet off the heat then add a splash of half & half or heavy cream, and freshly grated parmesan cheese.
Pour the veggie mixture over the crispy gnocchi then toss to combine.
Season with more salt and pepper if necessary, top with a bit more fresh basil, then serve. SO easy, and even more delish. Enjoy every last drop!
Equipment
Ingredients
- 2 Tablespoons extra virgin olive oil
- 16 oz packaged gluten free gnocchi
- 2 Tablespoons butter
- 1 small zucchini, chopped
- 1/2 cup frozen corn
- 1/4 small onion, chopped
- salt and pepper
- 2 garlic cloves, pressed or minced
- 8 leaves basil, chopped and divided
- 1/4 cup half & half
- 2 Tablespoons freshly grated parmesan cheese
Directions
- Heat extra virgin olive oil in a large skillet over medium-high heat. Add gnocchi then spread in an even layer and saute undisturbed for 3-4 minutes, or until golden brown on the bottoms. Toss then continue to saute for 3-4 more minutes or until gnocchi are golden brown on all sides and tender in the center. Remove skillet from heat then set aside.
- Meanwhile, heat butter in another large skillet then add zucchini, corn, and onion, then season with salt and pepper. Saute until vegetables are tender, 3-4 minutes, then add chopped garlic and half the basil and saute for 30 more seconds. Remove skillet from heat then add the half & half and parmesan cheese and stir to combine. Pour mixture into skillet with gnocchi then toss to combine. Season with more salt and pepper if necessary then serve topped with remaining chopped basil.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Delicious! I sautéed 2 cubed chicken breasts with carmalized red onions and added them to the mix. It was a delicious 1-pot balanced dinner. Many thanks for the recipe. 💞
Ooo, I love those additions, Patricia! Thank you so much for your feedback and recipe rating!
My wife and I make this frequently but we doctor it a little. We add cherry tomatoes and spinach. Sometimes we add some sundried tomato chicken sausage as well. This is one of our new favorites.
Love the addition of chicken sausage, Jeffrey! Thank you so much for your feedback and recipe rating!
Absolutely wonderful. I made 1/2 recipe. Because it was so good, I will make it for company on Monday night!!!!
Fabulous!! So glad it was a winner, Linda! Thank you so much for your feedback and recipe rating!
Just made this. It’s delicious
This was amazing!!!
This was fantastic! We added some cherry tomatoes from the garden and loved every bite!
Love this recipe. I’ve made it dozens of times, it is a regular at our house. The crispy gnocchi is UNREAL. Thanks Kristin!!
I can’t believe I am just finding this recipe now! It looks delicious! Is there any adjustment needed if using frozen gnocchi?
This was awesome! We didn’t have zucchini left so we used yellow squash. Color wasn’t quite as lovely but the flavor was excellent! Thanks for another great recipe :)
I made this for my family and added grilled chicken breasts. They LOVED it. Thanks so much!! I’m trying to cut back on carbs. Do you think it would work with spaghetti squash instead of the gnocchi?
Sure!
I just starting following your blog, and am loving it! I would really like to try this recipe because I am also from Iowa, and all the sweet corn and zucchini are ripening right now. However, my carnivorous husband might be disappointed if there is no meat accompanying his dinner. Any suggestions of something to go with this dish?
Grilled chicken or sauteed shrimp would be awesome!
What could I substitute for the half and half to make the sauce dairy free? This looks great that I’d love to try it!