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!
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