Sweet Corn and Tomato Gnocchi
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Some dishes just taste like summer, and this buttery gnocchi tossed with sweet corn and garden tomatoes is one of them.
Even with frozen veggies, the bright pop of corn and juicy tomatoes makes every bite feel like a late August afternoon.
It’s cozy but light, colorful but comforting — a five-star dinner you can whip up in one skillet without even breaking a sweat.
If you have a bag of gnocchi and a little frozen garden magic in your freezer, you’re just 15 minutes away from something really special.
📌 Why You’ll Love This Recipe
- One-pan, 15-minute dinner
- Perfect balance of cozy and fresh
- Freezer-friendly ingredients
- Vegetarian and easy to make gluten-free
- Feels fancy but is so easy!
📌 Quick Reference Section
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Servings: 3–4
- Dietary Info: Vegetarian, Gluten-Free Option
Key Ingredients at a Glance:
🍅 Frozen diced tomatoes
🌽 Frozen sweet corn
🍝 Shelf-stable or frozen gnocchi
🧈 Butter
🧄 Fresh garlic
🌿 Fresh basil or parsley (optional)
Ingredients
- 1 pound gnocchi (shelf-stable, refrigerated, or frozen)
- 2 tablespoons butter or olive oil
- 2 cloves garlic, minced
- 1 cup frozen sweet corn, thawed and drained
- 1 cup frozen diced tomatoes, thawed and drained
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- 1/4 cup grated Parmesan cheese (plus more for serving)
- Fresh basil or parsley, for garnish (optional)
Substitutions & Ingredient Notes:
- Use gluten-free gnocchi if needed.
- Add a handful of frozen spinach or peas for more green.
- Swap Parmesan for nutritional yeast for a dairy-free version.
Step-by-Step Cooking Instructions
1. Cook the Gnocchi
- Bring a large pot of salted water to a boil.
- Cook the gnocchi according to package directions (they’ll float when done!).
- Drain and set aside, reserving about 1/2 cup pasta water.
2. Sauté the Garlic and Veggies
- In a large skillet, melt the butter over medium heat.
- Add the minced garlic and sauté until fragrant, about 30 seconds.
- Stir in the thawed corn and tomatoes.
- Cook for 2–3 minutes until warmed through and the tomatoes start to soften.
3. Toss it All Together
- Add the cooked gnocchi to the skillet with the veggies.
- Toss gently to coat everything in buttery goodness.
- Add a splash of reserved pasta water if needed to create a silky sauce.
- Season with salt, pepper, and red pepper flakes (if using).
4. Finish and Serve
- Sprinkle with grated Parmesan cheese.
- Garnish with fresh basil or parsley.
- Serve immediately while warm and buttery!
Serving & Pairing Ideas
- Pair with a simple arugula salad with lemon vinaigrette.
- Add a side of warm garlic bread or soft dinner rolls.
- A crisp white wine or sparkling water with lemon is a lovely match.
Storage & Make-Ahead Tips
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat gently in a skillet with a splash of water or butter to loosen the sauce.
- Freezing: Best enjoyed fresh, but cooked gnocchi can be frozen for up to 1 month.
Final Thoughts
This Sweet Corn and Tomato Gnocchi is pure proof that freezer staples can still deliver the cozy, colorful flavors of the garden — even long after the harvest. 🌽🍅🍝
If you give it a try, don’t forget to comment below or tag me on social media — I can’t wait to see your bowls of summery goodness!
🌸 Looking for more quick and cozy garden meals?
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