- 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.
- 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.
- 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.