Sweet Corn and Zucchini Gnocchi Skillet

Gnocchi skillet in a white pan

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5 from 1 review

The ultimate summer skillet with gnocchi, sweet corn, zucchini and red bell pepper in a light creamy lime sauce.


  • 1-pound whole grain gnocchi
  • 2 tablespoons olive oil
  • ½ medium yellow onion, peeled and diced
  • 1 medium red bell pepper, stemmed and diced
  • 4 ears sweet corn, cut from the cob
  • 2 medium zucchinis, diced
  • 4 cloves garlic, peeled and minced
  • 3 tablespoons half and half
  • Zest and juice of 1 medium lime (about 2 tablespoons)
  • 1 ¼ teaspoons kosher or sea salt
  • ½ teaspoon ground black pepper
  • ½ cup freshly grated Parmesan cheese, divided
  • ½ cup fresh basil leaves, chiffonade


  1. Bring a large stock pot of water to a boil. Add the gnocchi and cook 4-5 minutes or until the gnocchi float to the surface. Drain and set aside.
  2. Heat the olive oil in a large skillet to medium. Add the onion, bell pepper and sweet corn and sauté 4-5 minutes or until soft. Stir in the gnocchi, zucchini and garlic and sauté 1-2 minutes or until gnocchi is lightly browned. Stir in the half and half, lime zest and juice, salt, black pepper, and half of the Parmesan cheese. Bring to a simmer for 2-3 minutes. Stir in half of the basil.
  3. Serve gnocchi skillet in bowls and top with remaining Parmesan cheese and basil.


Substitution Tip: Try orecchiette or another shaped pasta instead of gnocchi.

Variation Tip: For a winter version of this skillet, swap the corn, zucchini and basil for cubed butternut squash, mushrooms and thyme.