Embrace the abundance of summer produce with this vibrant Summer Skillet Gnocchi that transforms pillowy potato dumplings into a colorful, one-pan masterpiece. This delightful dish combines tender gnocchi with a medley of fresh seasonal vegetables like zucchini, cherry tomatoes, and sweet corn, all sautéed together with fragrant garlic and fresh herbs. The gnocchi becomes beautifully golden and crispy on the outside while remaining soft and fluffy inside, creating the perfect texture contrast with the bright, crisp vegetables. A splash of white wine and a generous handful of fresh basil elevate this simple dish into something truly special, while optional Parmesan cheese adds a rich, savory finish. Ready in just 25 minutes, this recipe serves 4 people and makes an ideal weeknight dinner that celebrates the best of summer’s harvest.
Serving Size: 4 people as a main dish
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
- 1 pound fresh or shelf-stable potato gnocchi
- 3 tablespoons olive oil, divided
- 1 medium zucchini, diced
- 1 yellow summer squash, diced
- 1 cup fresh corn kernels (about 2 ears)
- 1 pint cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/4 cup white wine or chicken broth
- 1/4 cup fresh basil leaves, torn
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup freshly grated Parmesan cheese (optional)
- 2 tablespoons butter
Preparing the Vegetables
Start by washing and dicing the zucchini and yellow summer squash into uniform pieces, about 1/2 inch in size. This ensures even cooking and creates an attractive presentation. If the squash is very large and has developed large seeds, scoop them out before dicing.
Remove the corn kernels from fresh ears by standing each ear upright in a large bowl and carefully cutting down the sides with a sharp knife. Fresh corn adds incredible sweetness and crunch, but frozen corn that’s been thawed and drained can be substituted if needed.
Wash and halve the cherry tomatoes, removing any stems. Choose tomatoes that are ripe but still firm, as they’ll hold their shape better during cooking while releasing just the right amount of juice to create a light sauce.
Cooking the Gnocchi
Heat 2 tablespoons of olive oil in a large skillet or wide sauté pan over medium-high heat. If using fresh gnocchi, add it directly to the hot oil without boiling first. If using shelf-stable gnocchi, you can cook it according to package directions first, then drain, or add it directly to the pan with a splash of water.
Cook the gnocchi for 3-4 minutes without stirring, allowing it to develop a beautiful golden crust on one side. Then gently stir and continue cooking for another 2-3 minutes until the gnocchi is golden brown on multiple sides and heated through.
Remove the gnocchi from the skillet and set aside on a plate. The crispy exterior and fluffy interior will be preserved while you cook the vegetables, and the gnocchi will finish cooking when everything is combined.
Sautéing the Summer Vegetables
Add the remaining tablespoon of olive oil to the same skillet. Add the diced zucchini and yellow squash first, as they take the longest to cook. Sauté for 3-4 minutes, stirring occasionally, until they begin to soften and develop some golden color but still retain a slight crunch.
Add the corn kernels to the skillet and cook for another 2 minutes, stirring frequently. The corn should become bright yellow and slightly caramelized. Then add the halved cherry tomatoes and cook for 1-2 minutes until they just begin to soften and release their juices.
Create a well in the center of the vegetables and add the minced garlic. Cook for 30 seconds until fragrant, then stir it into the vegetables. Be careful not to let the garlic burn, as it can become bitter.
Bringing It All Together
Pour the white wine or chicken broth into the skillet, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes to cook off the alcohol and concentrate the flavors.
Return the cooked gnocchi to the skillet and gently toss everything together. Add the butter and let it melt, coating all the ingredients with a silky richness. Season with salt, black pepper, and red pepper flakes if using.
Remove the skillet from heat and add the fresh lemon juice and torn basil leaves. Toss gently to combine, allowing the residual heat to wilt the basil slightly while preserving its bright color and fresh flavor.
Final Seasoning and Serving
Taste the dish and adjust seasoning as needed, adding more salt, pepper, or lemon juice to brighten the flavors. The dish should have a good balance of savory vegetables, bright acidity from the lemon, and aromatic herbs.
Serve immediately while hot, either family-style directly from the skillet or plated individually. If using Parmesan cheese, sprinkle it generously over each serving, allowing it to melt slightly from the heat of the dish.
Serving Suggestions
This Summer Skillet Gnocchi makes a complete meal on its own but pairs beautifully with a simple green salad dressed with lemon vinaigrette. For additional protein, consider adding grilled chicken, shrimp, or Italian sausage during the last few minutes of cooking.
A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the fresh vegetables perfectly, while a light red like Chianti works well if you prefer red wine.
Customization Tips
Feel free to substitute or add other summer vegetables based on what’s available and in season. Bell peppers, eggplant, green beans, or sugar snap peas all work wonderfully in this dish. Just adjust cooking times accordingly, adding firmer vegetables first.
For a richer version, stir in a splash of heavy cream or a dollop of ricotta cheese at the end. Fresh herbs like oregano, thyme, or parsley can be substituted for or used alongside the basil.
Storage and Reheating
Leftover Summer Skillet Gnocchi can be stored in the refrigerator for up to 3 days. To reheat, add a splash of broth or water to a skillet and gently warm the gnocchi and vegetables over medium heat, stirring carefully to prevent sticking.
The dish is best enjoyed fresh, as the vegetables will maintain their vibrant color and crisp-tender texture when served immediately after cooking.
