Creamy Fresh-Corn & Burst Tomato Gnocchi with Crispy Prosciutto

Gnocchi, those tender Italian potato dumplings, shine in this one-pan supper where sweet summer corn and burst tomatoes meet a silky cream sauce. Crispy prosciutto adds a salty crunch that makes every bite feel like peak-season comfort.

Serves 4 · 12 min prep · 22 min cook

Estimate for one serving

• 545 cal
• 18g protein
• 58g carbs
• 28g fat

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Ingredients

• 1 lb shelf-stable potato gnocchi
• 2 tbsp olive oil
• 4 oz prosciutto slices
• 2 cups fresh sweet corn kernels
• 1.5 pints cherry or small heirloom tomatoes
• 3 garlic cloves
• 3/4 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup fresh basil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp butter

Instructions

1. 1Heat a large deep skillet over medium heat and add a drizzle of olive oil. Lay the prosciutto slices in a single layer and cook 3 to 4 minutes, flipping once, until crisp and browned. Transfer to a paper-towel-lined plate to cool, then break into shards.
2. 2Add the remaining olive oil and the butter to the same skillet. Tip in the gnocchi in a single layer and cook undisturbed 3 to 4 minutes until the bottoms are golden. Toss and continue cooking another 3 minutes until lightly crisp all over.
3. 3Push gnocchi to the sides. Add the corn kernels and cook 2 minutes until they start to char. Add the halved tomatoes and smashed garlic; cook 4 to 5 minutes, shaking the pan occasionally, until tomatoes blister and release juices.
4. 4Pour in the heavy cream and bring to a gentle simmer. Stir everything together so the gnocchi are coated and the cream reduces slightly, about 2 to 3 minutes. Season with salt and black pepper.
5. 5Remove from heat and stir in most of the grated Parmesan until the sauce turns silky and clings to the gnocchi. Taste and adjust seasoning.
6. 6Tear in most of the fresh basil leaves and fold gently. Divide among shallow bowls.
7. 7Top each serving with the crispy prosciutto shards, remaining Parmesan, and extra basil. Serve immediately while the gnocchi are still hot and the cream sauce is glossy.