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Summer Harvest Skillet Gnocchi on gray plate with fresh basil leaves and gold dinnerware

Summer Harvest Skillet Gnocchi

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  • Author: Aberdeen
  • Total Time: 30 minutes
  • Yield: Serves 2 to 3 1x
  • Diet: Vegetarian


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!


Units Scale
  • 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
  • 1/4 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
  • 1/2 teaspoon ground black pepper
  • Shaved parmesan, fresh basil and thyme leaves for garnish


  1. 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. 
  2. 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.
  3. Add garlic and zucchini ribbons to the skillet. Cook for 1 minute, until garlic is fragrant, stirring frequently. 
  4. 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. 
  5. Pour in the wine or white wine vinegar. Deglaze by scraping up any browned bits on the bottom of the skillet. 
  6. Stir in pesto, remaining tomatoes, and the fresh herbs. Cook until tomatoes are just warmed through, about 1 to 2 minutes. Remove from heat. 
  7. Top with parmesan if desired and any remaining fresh herbs. Adjust salt and pepper to taste. Serve warm and enjoy!


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