Sweet Corn & Zucchini Gnocchi Skillet


Prep Time: 15 minsCook Time: 20 minsServings: 6
The ultimate summer skillet with gnocchi, sweet corn, zucchini and red bell pepper in a light creamy lime sauce.


  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.

Recipe Notes:

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.

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