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.
Now that’s what I’m talking about! I love gnocchi when it’s seared and I never thought to put these ingredients together!
All I wanted to say is that I’m glad Missy and I aren’t the only two left still watching The Office…die hards! Although I hate what’s happening with Jim & Pam, plus when did Andy become such a jerk?? Anyway, happy Valentine’s day!
Birds tweeting and daffodils are making me so happy right now. And it was light when we drove home from work yesterday!
I have never actually eaten gnocchi before, but this looks SO good. I am obviously a sucker for any vegetarian recipe that you share on your site. I love them :).
You come up with such clever ideas: like the way you folded the tortilla the other day, and today with sauteing the gnocchi! We had a beautiful spring day here too, and saw some bald eagles. PS, Valentine’s Day is my wedding anniversary. Hope you and your sweetheart had a good day.
Ha, I adore the Bachelor pose picture! We made dinner and are watching the Office and Downton Abbey tonight. Hope your evening is great.
i’m not sure why i’ve never thought of this before….it’s everything good in a skillet. holy cow.
I’m not usually a gnocchi girl, but the way you crisp it up to switch up the texture sounds awesome. I think I’m gonna have to give this a go sometime soon.
Plus, anything spring sounds good right about now :)
Haha Ben! He’s awesome. Happy Valentines day! I am looking forward to trying to cook gnocchi this way!
Have a great night together! We are staying home and ordering pizza. I think we’ve got you beat on the party animal thing. ;)
I just had gnocchi last night and remembered why I love it so very much. Little pillows of soft dough – delicious!
Looks delicious!!! Unfortunately, I like neither zucchini nor corn (traumatic memories of extensive canned corn feedings as a child). What other vegetables do you think sounds good in this dish?
I think color is important…
Green beans or broccoli or green peas or greens/spinach with
Red, yellow, or orange bell pepper. For a wintry feel, you could even do steamed or roasted cubes of butternut squash.
Any other ideas?
PS. What would you use to rest of the carton of half and half for?
So many combos that work with this great base!
I think brussel sprouts sound awesome to make winter dish. And the idea of putting the gnocchi in a pan to make them crispy is genius!!!
I finally have bought zuchinni and gnocchi but forgot to buy half and half!! I know you said you wouldn’t recommend milk….but why? I’m not a big half and half fan.
Milk wouldn’t get thick and creamy like half and half, and tends to get gritty when cooked over high heat!
Thank you!!!
My mouth is watering right now! Love the idea of combining gnocchi and zucchini. Of course, basil is always delicious.
Happy Valentine’s Day, Kristin! Hope you eat lots of chocolates:)