Summer Gnocchi with Fresh Corn and Zucchini Sauce
A pasta that’s meant to impress! This summer gnocchi with fresh corn and zucchini is one of my favorite summer pasta recipes to serve to friends.
Freshly shucked corn, zucchini, and lots of fresh basil transform ordinary gnocchi into this height-of-summer staple.
This Summer Gnocchi is one of my absolute favorite dishes– I first published it in my Fresh Italian Cookbook, and it’s been a hit for those of you who have made it over the years and everyone I’ve served it to in the decade since.
As that cookbook is older and harder to find, I’m slowly working on adding many of my favorite recipes to this space as well. Added recipes include my Creamy Beet Pasta, Vegetarian Wedding Soup, Easy Kale Salad, and Homemade Red Sauce.
Ingredient Notes
I know that removing corn kernels can be a pain, but don’t be tempted to swap in frozen corn instead. The secret to this sauce is the lightly browned butter combined with silky, fresh corn and parmesan cheese.
I consider this gnocchi the summer alternative to my gnocchi with asparagus and peas that I make in the spring. Gnocchi is my favorite pasta to use here, but you can substitute in cooked tortellini or penne, or forgo the pasta altogether for a vegetable side dish.
To make this vegan
This summer gnocchi is easily vegan! Replace the butter with non-dairy butter, in the same amount: 1/4 cup. I usually use Earth Balance, but you can use any non-dairy butter.
You can use dairy-free Parmesan cheese, but honestly, I just omit the Parmesan cheese when I want to keep this vegan. As long as you ensure the zucchini and corn are cooked down to a nice jammy consistency, you really don’t need the extra cheese.
How to Make (Step-by-Step Photos)
Step 1: Cook the Onion
Melt the butter in the pan, then add the onion and salt. Cook the onion until softened, stirring often so it doesn’t burn. This should take about 10 minutes.
Step 2: Cook the Zucchini and Corn
Add the garlic, zucchini, corn, and dried oregano and cook for another 8 minutes or so, until the zucchini has reduced considerably and almost melts into the corn. Stir the vegetables often so they don’t stick to the bottom of the pan, there should be plenty of butter to prevent this over medium heat.
Step 3: Add the gnocchi
Cook the gnocchi until tender; it should float to the top of the saucepan once it’s done. Drain, then add to the skillet with the corn and the zucchini and gently toss together. I usually taste at this point, adding any salt/pepper as needed here.
Step 4: Serve
Stir in the fresh basil and grated Parmesan cheese, if using. If you do plan on using Parmesan cheese, then I highly recommend grating the cheese fresh. I find that freshly grated cheese tastes so much better than pre-shredded cheese.
Tips for Success
Don’t be tempted to use frozen or canned corn– it won’t work the same! I tested this using both, and the sauce doesn’t become as silky as it should be when using fresh corn.
Taste the zucchini and corn mixture before adding the gnocchi; the zucchini should be jammy and soft.
Stir in the parmesan cheese off heat so it doesn’t clump when stirred in with the gnocchi.
More Summer Pasta Recipes
- Mexican Street Corn Pasta Salad
- Creamy Pasta with Tomato and Zucchini
- Eggplant Lasagna
- Zucchini Pasta
- Sun Gold Pasta with Yellow Squash
- Pasta alla Norma
If you try this Summer Gnocchi, make sure to come back to leave a comment and a rating. Your feedback helps other readers and seeing you make my recipes makes my day!
Summer Gnocchi with Fresh Corn and Zucchini Sauce
Ingredients
- 1/4 cup butter, regular or non-dairy
- 1/2 cup finely diced white or yellow onion
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes, optional
- 2 cloves garlic, minced
- 4 cups diced zucchini, about 3 zucchini
- 2 1/2 cups fresh corn kernels, about 3 ears of corn
- 1/2 teaspoon dried oregano
- 1 17-ounce package vacuum-packed gnocchi
- 1/2 cup chopped fresh basil
- 1/2 cup freshly grated parmesan cheese
Instructions
- Bring a large pot of salted water to a boil.
- Heat the butter in a large skillet over medium-high heat until melted and slightly browned.
- Add the onion and salt and cook until soft, about 8 minutes.
- Add in the garlic, zucchini, corn kernels and oregano. If using red pepper flakes, add it here. Cook for 8 minutes until softened. Taste, adjust for seasoning as desired.
- While the zucchini and corn are cooking, add the gnocchi to the boiling water and cook until gnocchi start to float to the top. Drain.
- Add the gnocchi to the corn and zucchini skillet and toss together until combined. Remove from heat, then stir in the chopped basil and parmesan cheese. Serve!