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Got leftover corn from the grill? Or maybe a surplus of cherry tomatoes from the garden? Try this summer harvest skillet gnocchi recipe! Packed with fresh vegetables and herbs, this quick and easy potato pasta dish is bursting with summertime flavor. Plus, it only takes 30 minutes to make!
Are you drowning in a sea of summer veggies? Or maybe just a ton of leftover corn from the grill? If so, I gotchu. This summer harvest skillet gnocchi recipe uses up ALL that produce just hanging around in your fridge during these warm months. Secret: it's a favorite every summer season in our household for a quick date night dinner!
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Why You'll Love It
- It's a great dish for finishing up the surplus of vegetables in your summer garden and is perfect for using any leftover veggies from the grill. Just dice 'em up and toss 'em into the skillet at the end!
- Speaking of vegetables, this summer harvest skillet gnocchi is vegetarian!
- Best of all, it only takes 30 minutes to make. 👏🏻 30 👏🏻 minutes 👏🏻.
- OH and it's all done on the stove. No need to turn on the oven!
Frequently Asked Questions
Definitely. Scroll down to the recipe section for my preferred store bought option.
Actually I do! Check it out here → Homemade potato gnocchi recipe.
Definitely. Omit the parmesan cheese garnish and make sure to grab a vegan gnocchi (look for one without egg) and a vegan pesto (look for one without parmesan) at the store.
Freezing and Storage
While you can technically freeze this dish once it's cooked, I find that it doesn't hold up once thawed/reheated. Too many fresh veggies! They get all soggy and sad 😭. So, an airtight container in the fridge up to 3 (4 max) days is your best bet.
Summer Harvest Skillet Gnocchi
- Total Time: 30 minutes
- Yield: Serves 2 to 3 1x
- Diet: Vegetarian
Description
Packed with fresh vegetables and herbs, this quick and easy summer harvest skillet gnocchi dinner is bursting with summertime flavor. Plus, it only takes 30 minutes to make!
Ingredients
- 1 lb homemade gnocchi or store bought gnocchi
- 1 cup corn (grilled corn*, frozen and thawed, canned, etc.)
- 1 yellow squash, quartered and diced
- 2 zucchini, halved and peeled into ribbons
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 2 tablespoons dry white wine or white wine vinegar
- ¼ cup homemade or store bought pesto
- 1 tablespoon fresh basil, roughly minced
- 1 tablespoon fresh thyme leaves, roughly minced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon coarse salt
- ½ teaspoon ground black pepper
- Shaved parmesan, fresh basil and thyme leaves for garnish
Instructions
- Bring a large stock pot of salted water to a boil. Cook gnocchi until tender according to box instructions (usually about 3-4 minutes). Drain and set aside.
- In a large skillet, heat olive oil over medium high heat. Add the yellow squash and half of the tomatoes. Cook 3 to 4 minutes until squash is somewhat softened, stirring frequently.
- Add garlic and zucchini ribbons to the skillet. Cook for 1 minute, until garlic is fragrant, stirring frequently.
- Add the cooked gnocchi, salt, and pepper to the skillet. Saute for 2-3 minutes, stirring frequently, until gnocchi turns golden and starts to brown.
- Pour in the wine or white wine vinegar. Deglaze by scraping up any browned bits on the bottom of the skillet.
- Stir in pesto, remaining tomatoes, and the fresh herbs. Cook until tomatoes are just warmed through, about 1 to 2 minutes. Remove from heat.
- Top with parmesan if desired and any remaining fresh herbs. Adjust salt and pepper to taste. Serve warm and enjoy!
Notes
If grilling corn: preheat a cast iron grill pan at medium-high heat or an outdoor grill. Drizzle a shucked corn on the cob with 1 tablespoon olive oil. Using tongs, place on the heated grill. Cook each side until grill marks form on corn kernels, about 10 minutes total. Remove from heat when done and let cool. Slice corn kernels off the cob and store in an airtight container in the fridge up to 5 days.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
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