Summer Gnocchi with Fresh Corn and Zucchini Sauce
This gnocchi is a celebration of summer! A must make when basil, corn and zucchini are in season.
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!
Notes
I say this recipe serves 4, but sometimes I make this just for my husband and me. You can easily double this recipe as well, just make sure you use a large enough skillet, as the secret to this sauce is creating the lightly browned butter with the silky fresh corn and jammy zucchini.
You can sub in cooked tortellini or penne for the gnocchi.
Nutrition
Serving: 1servingCalories: 457kcalCarbohydrates: 67gProtein: 14gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 39mgSodium: 1017mgPotassium: 633mgFiber: 6gSugar: 10gVitamin A: 1070IUVitamin C: 31mgCalcium: 214mgIron: 6mg