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.
This was outstanding…I feel like I missed out on a full summer of eating this by only discovering it labor day!!
This was absolutely delish and shockingly easy. Culinary genius. I’m not a fan of dairy, so I left out the cream and cheese and it was still fabulous. It also reheated well the next day. Thanks!
This rocks! So easy and so tasty. Subbed Fat Free Half and Half and my boyfriend stated this doesn’t taste good for you! Love this. Thanks IGE!
I finally tried this tonight, it was delicious!! And the hubs liked it too. This will definitely go in my regular dinner rotation!
How does this reheat? I was thinking of making it for my lunches next week, so I’d be having a serving each day…
Honestly (sadly) I’m not sure. I made a half batch fresh two days in a row and didn’t have any leftovers. I’m thinking the gnocchi won’t be crispy and the zucchini might get soggy though!
Oh, sure, that makes sense… on both counts. I’ll try it for dinner instead. Not sure if my husband will like it, but we’ll give it a whirl! May sub asparagus for the zucchini. Thanks so much for the reply!
Great recipe, but the brand of gnocchi I used was way too salty for my taste. Next time, I would either make my own fresh gnocchi or try boiling them before frying them up.
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!