I’ve been seeing signs of summer around here lately!
The birds are happily chirping away when I get up in the morning, and sun hangs around a tiny bit longer each evening.
That said, I can’t help but crave light, veggie-packed meals like Crispy Gnocchi with Zucchini, Sweet Corn, and Basil. I will be making this dish on repeat for the foreseeable future!
You cannot go wrong with the summery combo of zucchini, sweet corn, and basil tossed 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 with a 16oz package of pre-made gnocchi. Gluten free, or regular if you don’t need to eat GF!
Normally you’d drop the gnocchi into a pot of boiling water then wait until they float to the top, but we’re going to saute them in a large skillet in extra virgin olive oil over medium-high heat until they get nice and crispy on the outside, which takes 6-8 minutes. This makes for SUCH a fun gnocchi texture – much different than the soft and pillowy boiled texture.
While the gnocchi is crisping up, start sauting 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.
Take the skillet off the heat then add a splash of half & half (or heavy cream – I wouldn’t use milk) and freshly grated parmesan cheese.
Pour the veggie mixture over the crispy gnocchi then toss to combine.
Season with more salt & pepper if necessary, top with a bit more fresh basil, then serve. SO easy, right?!
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Crispy Gnocchi with Zucchini, Sweet Corn and Basil
Description
Crispy Gnocchi with Zucchini, Sweet Corn and Basil is a 15 minute dinner recipe that's fresh and fast.
Ingredients
- 1-1/2 Tablespoons extra virgin olive oil
- 16oz packaged gnocchi
- 1-1/2 Tablespoons butter
- 1 small zucchini, chopped
- 1/2 cup frozen corn
- 1/4 small onion, chopped
- salt & pepper
- 2 garlic cloves
- 8 leaves basil, chopped & 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 one layer and saute undisturbed for 3-4 minutes, or until golden brown on the bottom. Toss then continue sauteing for 3-4 more minutes or until golden brown on all sides. Remove skillet from heat then set aside.
- Meanwhile, heat butter in another large skillet then add zucchini, corn, and onion, and then season with salt and pepper. Saute until vegetables are tender, about 3-4 minutes, then add chopped garlic and half the basil, and then saute for 30 more seconds. Remove skillet from heat then add 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.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
LOVED it! I already knew I loved Gnocchi, I never thought of cooking it in the frying pan! It was delicious. Now, I’m sad because we don’t have any leftovers to have for lunch tomorrow. :(
I made this last night! It was super easy, super fast, and delicious – thank you!! It’s definitely going into the rotation for fast weeknight suppers! :)
SOOOOOOOOOOOOOO easy & SOOOOOOOOOOOOOOOOO tasty, i loved it! this will be in my weekly rotation for sure, delish!
OMG I rushed home to make this.. makes my whole kichen smell divine and tastes even better!!!
I love quick and easy weeknight dinner–gnocchi is delicious. Can’t wait to try this out.
I can’t wait to try this recipe. Thanks to you I have a huge basil plant sitting on my window sill waiting to be plucked. I bought it to accomodate some of your caprese inspired meals. There is snow on the on the other side of the window but its spring time inside of my kitchen.
More gnocchi recipes, please! I love gnocchi, but I feel like it’s so easy to get in a rut. Can’t wait to try it!
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:)