Sweet Corn and Tomato Gnocchi Skillet

A cozy one-skillet dinner of tender gnocchi, sweet corn, and juicy tomatoes, ready in under 20 minutes. Vegetarian, easily gluten-free, and full of garden flavor.

Print Recipe

Prep Time 5

Cook Time 12

Course Main Course

Cuisine Italian

Servings 4 servings

Ingredients

1 lb shelf-stable or fresh gnocchi
2 tablespoons butter or olive oil
2 cloves garlic minced
1 cup frozen sweet corn thawed (or fresh kernels)
1 cup cherry tomatoes halved (or 1 cup diced fresh tomatoes)
Salt and black pepper to taste
1/4 cup grated Parmesan optional
Fresh basil or parsley chopped, for garnish (optional)

Instructions

Bring a pot of salted water to a boil and cook the gnocchi according to the package directions (they'll float when done). Drain, reserving 1/4 cup of the cooking water.
In a large skillet, heat the butter or olive oil over medium heat. Add the garlic and saute until fragrant, about 30 seconds. Stir in the corn and tomatoes and cook 2 to 3 minutes, just until warmed and slightly softened.
Add the cooked gnocchi to the skillet and toss everything together. If it looks dry, splash in a little reserved cooking water to make a light sauce.
Season with salt and pepper, stir in the Parmesan if using, and finish with fresh herbs. Serve warm.

Notes

Use gluten-free gnocchi if needed. Add chopped spinach, zucchini, or peas for more garden bulk, and a splash of cream or a dollop of ricotta for extra richness. Store up to 3 days refrigerated; reheat in a skillet with a splash of water. Cooked gnocchi freezes, though the texture softens slightly.