Butter Parmesan Gnocchi with Squash, Corn & Tomatoes
Pan-seared gnocchi tossed with tender squash, sweet corn, tomatoes, basil, and Parmesan for a quick, comforting weeknight meal.
Servings: 4 servings
Ingredients
- 16 oz gnocchi
- 3 tablespoons salted butter divided
- 1 small zucchini chopped
- 1 small yellow squash chopped
- 3 cloves garlic minced
- 1 shallot minced
- Kosher salt to taste
- black pepper to taste
- 1 cup fresh sweet corn (can use frozen)
- 1 cup grape tomatoes
- 1/3 cup freshly grated Parmesan cheese
- 1/4 cup basil chopped
Instructions
- Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float, about 2–3 minutes, then drain and set aside.
- In a large skillet over medium heat, melt 2 tablespoons of the butter. Add the cooked gnocchi in a single layer and cook without stirring until the bottoms are golden, about 2–3 minutes.
- Use a metal spatula to flip the gnocchi and brown the other side until golden and crispy. Transfer browned gnocchi to a plate and season with salt and pepper.
- Add the remaining 1 tablespoon butter to the skillet and melt over medium heat. Add the chopped zucchini and yellow squash and cook, stirring occasionally, until tender, about 3 minutes.
- Stir in the minced garlic and shallot and cook for about 2 minutes until fragrant. Add the corn and grape tomatoes and cook for 1 minute to heat through.
- Return the crispy gnocchi to the skillet. Stir in the Parmesan and chopped basil, taste and adjust with salt and pepper, then remove from heat.
- Serve immediately, optionally garnished with extra Parmesan and basil.
Equipment
- Large Pot
- Colander
- Large Skillet
- Metal spatula
- Cutting Board
- Knife
Notes
- Use frozen corn if fresh is unavailable.
- Do not overcook gnocchi in boiling water; they cook quickly.
- Brown gnocchi in a single layer for best crisping.
- Adjust salt after adding Parmesan.