Butter Parmesan Gnocchi with Squash, Corn & Tomatoes
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
357 kcal
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Course
Main Course
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Cuisine
Italian
Butter Parmesan Gnocchi with Squash, Corn & Tomatoes
Description
Butter Parmesan Gnocchi with Squash, Corn & Tomatoes features pillow-like gnocchi cooked until they float, then pan-seared in butter until golden and crisp on both sides. The sautéed vegetables—including zucchini and yellow squash—are cooked until tender, complemented by garlic and shallots sautéed briefly for aromatic depth. Sweet corn and grape tomatoes add bursts of sweetness and freshness. Tossed all together with Parmesan cheese and chopped basil, the gnocchi carry a rich, buttery coating balanced by bright vegetable notes and a touch of herbaceous freshness.
The gentle sauté method preserves the bite of the vegetables while the gnocchi offer a crispy contrast outside and soft inside. Seasoned simply with salt and pepper, this dish can be served as a main or side, providing a vegetable-forward variation on classic buttered gnocchi.
Ingredients
- 16 oz gnocchi
- 3 tablespoons butter divided, salted
- 1 zucchini chopped, small
- 1 yellow squash chopped, small
- 3 cloves garlic minced
- 1 onion minced, or shallot
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- 1 cup corn can use frozen corn, fresh sweet
- 1 cup grape tomatoes
- 1/3 cup Parmesan Cheese freshly grated
- 1/4 cup basil chopped
Instructions
- Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the top, about 2 to 3 minutes. Drain the gnocchi and set aside.
- In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the cooked gnocchi and toss to coat with the butter. Let the gnocchi cook in a single layer until they are golden brown on the bottoms and then use a metal spatula to flip the gnocchi. Cook until they are golden and crispy. Transfer to a plate and season with salt and pepper.
- Add the remaining tablespoon of butter to the skillet and melt over medium heat. Add the zucchini and yellow squash. Cook until tender, stirring occasionally, about 3 minutes. Add the garlic and shallot and cook for 2 more minutes. Stir in the corn and tomatoes and cook for one minute.
- Add the crispy gnocchi to the skillet. Stir in the parmesan cheese and basil and season dish with salt and pepper, to taste. Remove from the heat and serve immediately. Garnish with extra parmesan cheese and basil, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 54g | 18% |
| Protein | 11g | 22% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 30mg | 10% |
| Sodium | 600mg | 25% |
| Potassium | 483mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 988IU | 20% |
| Vitamin C | 26mg | 29% |
| Calcium | 143mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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