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Summer Skillet Gnocchi with Grilled Corn

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A vibrant and easy summer dish featuring skillet-seared gnocchi, sweet grilled corn, cherry tomatoes, and fresh herbs, perfect for a light yet satisfying meal.

Ingredients

Scale
  • 1 lb shelf-stable or refrigerated gnocchi
  • 2 ears corn, husked
  • 1 tbsp olive oil
  • 1 cup cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 1/4 tsp red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1/4 cup fresh basil, chopped
  • 1/4 cup grated Parmesan (optional)

Instructions

  1. Preheat a grill or grill pan over medium-high heat. Grill the corn, turning occasionally, until lightly charred, about 8–10 minutes. Remove and let cool slightly, then cut the kernels off the cob.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the gnocchi and cook until golden and crispy on the outside, about 7–8 minutes, stirring occasionally.
  3. Add the garlic and red pepper flakes to the skillet and sauté for 1 minute until fragrant.
  4. Add the cherry tomatoes and grilled corn kernels. Cook for another 2–3 minutes until tomatoes start to soften.
  5. Season with salt and black pepper to taste. Remove from heat and stir in fresh basil.
  6. Serve warm, garnished with grated Parmesan if desired.

Notes

  • You can use frozen corn if fresh is not available—just thaw and sauté until slightly browned.
  • Try adding zucchini or bell peppers for extra veggies.
  • This dish is also delicious cold as a pasta salad.

Nutrition

Keywords: gnocchi, summer recipe, grilled corn, vegetarian skillet, cherry tomato pasta

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