Butter Parmesan Gnocchi with Squash, Corn & Tomatoes
Recipe from Two Peas and Their Pod
Butter Parmesan Gnocchi with Squash, Corn, & Tomatoes is a great quick and easy weeknight meal and is especially delicious during the summertime when produce is at it's peak!
Servings: 4
Calories: 357kcal
Ingredients
- 16 oz gnocchi
- 3 tablespoons salted butter, divided
- 1 small zucchini, chopped
- 1 small yellow squash, chopped
- 3 cloves garlic, minced
- 1 shallot, minced
- Kosher salt and black pepper, to taste
- 1 cup fresh sweet corn (can use frozen corn)
- 1 cup grape tomatoes
- 1/3 cup freshly grated parmesan cheese
- 1/4 cup chopped basil
Instructions
- Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the top, about 2 to 3 minutes. Drain the gnocchi and set aside.
- In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the cooked gnocchi and toss to coat with the butter. Let the gnocchi cook in a single layer until they are golden brown on the bottoms and then use a metal spatula to flip the gnocchi. Cook until they are golden and crispy. Transfer to a plate and season with salt and pepper.
- Add the remaining tablespoon of butter to the skillet and melt over medium heat. Add the zucchini and yellow squash. Cook until tender, stirring occasionally, about 3 minutes. Add the garlic and shallot and cook for 2 more minutes. Stir in the corn and tomatoes and cook for one minute.
- Add the crispy gnocchi to the skillet. Stir in the parmesan cheese and basil and season dish with salt and pepper, to taste. Remove from the heat and serve immediately. Garnish with extra parmesan cheese and basil, if desired.
Nutrition
Calories: 357kcal | Carbohydrates: 54g | Protein: 11g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 600mg | Potassium: 483mg | Fiber: 5g | Sugar: 6g | Vitamin A: 988IU | Vitamin C: 26mg | Calcium: 143mg | Iron: 5mg