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This Summer Gnocchi recipe is a creamy, easy weeknight dinner loaded with fresh corn, zucchini, and tomatoes. It’s a delicious way to use up summer produce in just 25 minutes.
Summer Gnocchi is the weeknight dinner you didn’t know you needed. Pillowy gnocchi tossed in a light cream sauce with sweet corn, zucchini, and fresh cherry tomatoes. It’s everything that’s great about summer produce in one skillet. Better yet, it comes together in just 25 minutes from start to finish.
If you’ve got a garden overflowing with zucchini and tomatoes right now (who doesn’t?), this is the recipe to bookmark. It’s simple enough for a busy Tuesday but satisfying enough that the whole family will be asking for seconds.
Erin’s Notes
- Ready in 25 minutes — prep included
- Uses fresh summer vegetables at their peak
- One skillet (plus a pot for the gnocchi) — easy cleanup
- Creamy and comforting without being heavy
- Vegetarian and easily adaptable
Ingredients You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Gnocchi. Store-bought shelf-stable or refrigerated gnocchi both work great here. Fresh homemade gnocchi would be incredible if you have the time.
- Butter
- Onion
- Garlic
- Corn. Fresh corn cut right off the cob is ideal in summer. Frozen corn (thawed) works perfectly as a year-round swap.
- Zucchini. Yellow summer squash is a great substitute or addition. Keep pieces small and uniform so they cook evenly.
- Tomatoes. Grape or cherry tomatoes work great.
- Half and Half. You can use heavy cream here, I just use half and half to cut down on the fat and calories a little bit.
- Fresh Basil
- Salt & Pepper
Summer Gnocchi
Ingredients
- 1 pound gnocchi
- 2 Tablespoons butter
- 1 1/2 cup corn kernels
- 1 cup zucchini, diced
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups grape tomatoes, halved
- 1/2 cup half and half, or heavy cream
- Salt and Pepper
- 2 Tablespoons chopped fresh basil
Instructions
- Bring a large pot of water to boil, cook gnocchi according to the package directions. Drain and set aside.1 pound gnocchi
- Meanwhile, melt butter in a large skillet. Add onion, corn and zucchini and cook for 4-5 minutes, until they start to soften.2 Tablespoons butter, 1/2 onion, 1 1/2 cup corn kernels, 1 cup zucchini
- Add in garlic and tomatoes, and cook for just a couple of minutes until you can start to smell the garlic.2 cloves garlic, 1 1/2 cups grape tomatoes
- Slowly stir in the half and half or heavy cream until everything is well coated. Taste and add salt and pepper as necessary.1/2 cup half and half, Salt and Pepper
- Toss with cooked gnocchi until well combined. Garnish with fresh basil.2 Tablespoons chopped fresh basil
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Summer Gnocchi
- Cook the gnocchi: Bring a large pot of salted water to a boil. Cook gnocchi according to package directions. Drain and set aside.
- Sauté the vegetables: Meanwhile, melt butter in a large skillet over medium heat. Add the onion, corn, and zucchini. Cook for 4–5 minutes, stirring occasionally, until they begin to soften.
- Add garlic and tomatoes: Stir in the garlic and grape tomatoes. Cook for 2 minutes, just until the garlic is fragrant and the tomatoes begin to soften.
- Make it creamy: Slowly stir in the half and half (or heavy cream) until everything is well coated. Season with salt and pepper to taste.
- Toss and serve: Add the cooked gnocchi to the skillet and toss to combine. Garnish with fresh basil and serve immediately.
Recipe Tips & Tricks
- Don’t overcook the gnocchi. Pull them as soon as they float to the top. Overcooked gnocchi turns mushy when you toss it with the sauce.
- Use the same pan timing wisely. Start the skillet while the water comes to a boil. Everything should finish around the same time.
- Season generously. Cream-based sauces need good seasoning. Taste before serving and don’t be shy with the salt and pepper.
- Fresh basil matters. Add it right at the end or as a garnish. Heat will dull its flavor.
Recipe Variations & Add-Ins
- Add protein: Stir in cooked shrimp, grilled chicken, or Italian sausage.
- Make it cheesy: Stir in a handful of freshly grated Parmesan right before serving.
- Add heat: A pinch of red pepper flakes in with the garlic adds a nice kick.
- More veggies: Baby spinach wilted in at the end, or roasted red peppers, work beautifully.
Storing & Reheating
Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of cream or water to loosen the sauce. The gnocchi may absorb some of the sauce as it sits, so adding a little liquid when reheating keeps it nice and creamy.
