Creamy Tomato-Basil Gnocchi with Zucchini & Corn

Serves 4 · 12 min prep · 18 min cook

Ingredients

• 16 oz shelf-stable or refrigerated gnocchi
• 2 tbsp olive oil
• 2 medium zucchini
• 2 cups fresh corn kernels
• 4 cloves garlic
• 2 cups cherry tomatoes
• 2 tbsp tomato paste
• 3/4 cup heavy cream
• 1/2 cup vegetable or chicken broth
• 1/2 cup fresh basil
• 3/4 cup grated parmesan cheese
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 tbsp butter

Instructions

1. 1Heat olive oil in a deep 12-inch skillet over medium-high heat. Add the gnocchi in a single layer and cook 3 to 4 minutes, tossing occasionally, until the exteriors turn golden and lightly crisp in spots.
2. 2Push the gnocchi to the side. Add diced zucchini and fresh corn kernels to the empty space and sauté 4 minutes until the zucchini softens and the corn picks up a little color.
3. 3Stir in minced garlic and whole cherry tomatoes. Cook another 2 minutes until the garlic is fragrant and some tomatoes begin to wrinkle and burst.
4. 4Clear a small space in the center, add the tomato paste, and let it toast 30 seconds so it deepens in flavor. Pour in the broth and cream, scraping up any browned bits from the pan bottom.
5. 5Bring the liquid to a gentle simmer, then reduce heat to medium-low. Let everything bubble softly 4 to 5 minutes so the gnocchi finishes cooking through and the sauce thickens enough to coat a spoon.
6. 6Stir in the butter, most of the grated parmesan, salt, pepper, and red pepper flakes. The sauce should turn silky and cling to every dumpling and vegetable.
7. 7Remove from heat and fold in torn fresh basil leaves so they wilt just slightly and perfume the pan. Taste once more and adjust seasoning if needed.
8. 8Serve in shallow bowls with the remaining parmesan on top. This one-pan comfort dinner uses peak produce yet still feels like the cozy weeknight pasta searches dominating right now.