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.Â
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.
Dawn 11.20.2014
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?
Kristin 11.22.2014
Sure!
Crispy Gnocchi with Zucchini and Sweet Corn | Happy Little Honey 08.06.2014
[…] most of our kitchen, but I had enough to work with so I made one of our absolute favorites – Crispy Gnocchi with Zucchini and Sweet Corn from Iowa Girl […]
Abigail Korver 08.01.2014
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?
Kristin 08.01.2014
Grilled chicken or sauteed shrimp would be awesome!
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[…] Crispy Gnocchi with zucchini, basil and sweet corn […]
Gnocchi with Zucchini, Corn & Basil | The Low-Acid Kitchen 06.08.2014
[…]  Serves 4. Active and total time 20 minutes. Adapted from https://iowagirleats.com/2013/02/14/crispy-gnocchi-with-zucchini-sweet-corn-and-basil/ […]
Crispy Gnocchi with Basil, Sweetcorn and Courgette | Thinning Around 05.10.2014
[…] is an adapted version of a recipe I ADORE and found over on Iowa Girl Eats. I love it because it’s so quick and simple and feels a little bit naughty but is relatively […]
Tracy 09.29.2013
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!
Crispy Gnocchi with Zucchini, Corn, and Goat Cheese | What's Cooking In (& Around) Cranford 09.24.2013
[…] Crispy Gnocchi with Zucchini, Corn, and Goat Cheese (adapted from Iowa Girl Eats) […]
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[…] The inspiration for this dish came from Iowa Girl Eats. […]
Michelle 09.02.2013
This was outstanding…I feel like I missed out on a full summer of eating this by only discovering it labor day!!
I’m On the Road! | Beth's Bites 09.01.2013
[…] One of my favorite recipes from her was the one that introduced me to her blog earlier this spring, Crispy Gnocchi with Zucchini Sweet Corn and Basil […]
Laura 08.27.2013
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!
Monday Moment: Quiet | katielookingforward 08.19.2013
[…] night I made Crispy Gnocchi from Iowa Girl Eats, I changed the receipe a little adding extra veggies to the mix, and it was super delicious!! […]
Meal Plan 6/9-6/15 | Live Half Full 06.09.2013
[…] Sunday-Meat loaf, roasted red potatoes and roasted broccoli Monday-Crispy Gnocci with corn, zucchini and sweet basil Tuesday-Rosemary Grilled Lamb Chops with leftover sides from Monday Wednesday- Crockpot Enchiladas […]
molly 05.08.2013
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!
Meals week of April 15th 2013 | Steve and Brit's Blog 04.20.2013
[…] Gluten free gnocchi (from last week). I based it on this recipe from Iowa Girl Eats and made gfree modifications. My gnocchi was based on this recipe. But instead […]
Meals week of April 8 | Steve and Brit's Blog 04.10.2013
[…] Thursday: Crispy gnocchi & veggies […]
Lindsey 03.20.2013
I finally tried this tonight, it was delicious!! And the hubs liked it too. This will definitely go in my regular dinner rotation!
Tamara 03.15.2013
How does this reheat? I was thinking of making it for my lunches next week, so I’d be having a serving each day…
Iowa Girl Eats 03.15.2013
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!
Tamara 03.15.2013
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!
Nicole 03.04.2013
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.