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Creamy Summer Veggie Gnocchi Skillet

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 450
A vibrant and creamy gnocchi skillet packed with fresh summer vegetables, perfect for a quick and satisfying meal.

Ingredients

olive oil

  • 2 tablespoons extra virgin olive oil

gnocchi

  • 12-16 oz shelf-stable gluten free gnocchi ((see notes))

butter

  • 2 tablespoons butter

zucchini

  • 1 small small zucchini (seeds removed then chopped)

sweet corn kernels

  • 1.5 cups sweet corn kernels (from ~2 large sweet corn cobs)

red onion

  • 1/2 small small red onion (minced)

salt and pepper

  • salt and pepper

cherry tomatoes

  • 1 cup cherry tomatoes (sliced in half if large)

garlic

  • 3 cloves garlic (pressed or minced)

basil leaves

  • 1/4 cup fresh basil leaves (chopped)

half & half

  • 3/4 - 1 cup half & half ((see notes))

parmesan cheese

  • 1/2 cup freshly grated parmesan cheese

Instructions 

  • Heat olive oil, cook gnocchi until golden, then set aside.
  • Melt butter, sauté zucchini, corn, and onion until crisp-tender.
  • Add cherry tomatoes, garlic, basil; cook until tomatoes burst.
  • Stir in half & half, add parmesan, then combine with gnocchi; simmer briefly.
  • Remove from heat, let sit 5 minutes, then season and serve.

Notes

Adjust salt and pepper to taste. For creaminess, use full-fat half & half.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Vegetables