Creamy Summer Veggie Gnocchi Skillet

I have the perfect summer recipe for when you want to take advantage of the season’s fresh herb and veggie bounty, but are craving something a little hearty and decadent too.

Creamy Summer Veggie Gnocchi Skillet features fresh sweet corn, tomatoes, zucchini, and basil tossed with crispy, pan-fried gnocchi (you will NEVER boil gnocchi again) swirled in a creamy and decadent sauce.

In short, it’s summer comfort food that’s so good you are going to lick your bowl clean!

Why You’ll Love This Dish

1. One pan: one skillet and 20 minutes is all you need to cook this meatless dish from start to finish. A godsend in the summertime when you don’t want to spend a ton of time standing over a hot stove.
2. Fresh yet decadent: the gnocchi skillet is packed with fresh vegetables, but the easy, 2-ingredient cream sauce makes it satisfying and decadent-tasting. Almost like mac and cheese. SO GOOD.
3. No soggy gnocchi: this recipe calls for pan-frying gnocchi versus boiling it, resulting in a crispy exterior that forms a barrier against becoming soggy. If you’ve never tried crisping gnocchi in a skillet – you’re in for a treat!
4. Versatile: it’s super easy to swap what’s in-season, local, and looks best for this dish. Use summer squash instead of zucchini. Grape tomatoes vs cherry. Frozen sweet corn instead of fresh if the local crop hasn’t made it to grocery stores or the Farmer’s Market yet. You get the idea!

Main Ingredients Needed

Raid the garden, fridge, and pantry for the ingredients needed to whip up this easy, one pan dish. Here are the main ones you’ll need:

• Shelf-stable gnocchi: I’ll share a few of my favorite gluten free brands below, but most high-quality, shelf-stable or refrigerated gnocchi will work.
• Zucchini: select a small zucchini which has less seeds than larger ones. If you only have a large zucchini, simply slice or scoop out the seeds.
• Sweet corn: adds crispy, snappy texture to the dish, and that classic fresh-sweet flavor. A highlight of each serving, for sure!
• Red onion: feel free to use a yellow onion, green onions, or a sweet vidalia onion instead.
• Cherry tomatoes: or grape tomatoes will work perfectly.
• Basil: permeates the dish with fresh summer flavor.
• Half & Half: is equal parts whole milk and light cream, and is the base of the creamy sauce.
• Parmesan cheese: is sprinkled into the dish at the end to thicken up the half and half, and provide lots of umami flavor.

What Gluten Free Gnocchi to Use

My family and I love shelf-stable gluten free gnocchi, though I never follow the directions on the package instructing you to boil it. Instead, saute the gnocchi in a little extra virgin olive oil until it’s crisp on the outside, and tender on the inside. Such a game changer!

Lucky for us gluten-free folks, there’s a bunch of shelf-stable and refrigerated gluten free gnocchi products on the market. Here are the brands I’ve tried and like:

The only packaged gnocchi I haven’t had success with is Good Graces (regional to the Midwest). And again, despite what the package directions say, you do not need to boil the gnocchi first. Just add them straight from the package into a hot skillet with extra virgin olive oil and saute until crisp on the outside, and tender on the inside.

Try Pasta Pomodoro

How to Make this Recipe

Step 1: Saute the gnocchi.

Start by heating a drizzle of extra virgin olive oil in a large, nonstick skillet over medium-high heat. Once hot, add the gnocchi then spread them into an even layer and let them sit undisturbed until the bottoms are golden brown, 3-4 minutes.

Stir then continue to saute until the gnocchi are golden brown all over and tender in the centers. Scoop the gnocchi onto a plate then set it aside.

Step 2: Saute the summer veggies.

Melt butter in the skillet then add chopped zucchini, sweet corn kernels, and onions. Season with salt and pepper then saute until the zucchini is crisp tender, 4-5 minutes.

Add cherry tomatoes that have been sliced in half if large, chopped fresh basil, and a truck load of fresh garlic then saute until the tomatoes begin to soften, 2 minutes.

Step 3: Make the creamy sauce.

Add half & half to the skillet then, once it starts bubbling around the edges of the pan, turn the heat down to medium and sprinkle in freshly grated parmesan cheese.

Stir to melt the cheese then add the gnocchi back into the skillet and simmer until the gnocchi are warmed through, and the sauce has thickened slightly, 1-2 minutes – it’ll continue to thicken as it cools.

That’s all she wrote! Take the pan off the heat and let the cream sauce thicken for another 4-5 minutes before scooping into bowls and serving.

I hope you love every last drop of this decadent yet summery, quick and easy gnocchi skillet dish! Enjoy!

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Photos by Ashley McLaughlin

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