Quick & Easy Gnocchi with Vegetables
A comforting bowl of gnocchi tossed with vibrant vegetables, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 lb gnocchi (store-bought)
- 4 tbsp butter (divided)
- 2 shallots (finely diced)
- 1 cup corn (from 2 ears, frozen is also fine)
- 10 oz cherry tomatoes (on-the-vine if possible)
- 0.5 cup grated Parmesan (optional, plus more for serving)
- Fresh basil (for garnish)
- Sea salt and black pepper (to taste)
Instructions
- Bring a large pan of salted water to a boil and cook the gnocchi according to the package instructions. Once cooked, drain and reserve about ½ cup of the cooking water.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced shallots and corn, cooking for around 8 minutes until they color and soften. Season with sea salt and black pepper.
- Toss in the cherry tomatoes and reduce the heat. Cook for about 5 minutes, allowing the tomatoes to burst and release their juices.
- Stir in another 2 tablespoons of butter and then add the cooked gnocchi to the skillet. Gradually mix in ¼ to ½ cup of reserved cooking water to achieve your desired buttery sauce consistency.
- If you crave a richer flavor, feel free to add 1-2 more tablespoons of butter. Finish by stirring in grated Parmesan and adjusting the seasoning as needed.
- Serve immediately, garnished with fresh basil and additional Parmesan if desired.
Notes
For a vegan version, swap the butter for olive oil and omit the Parmesan, using nutritional yeast as a substitute. Incorporating seasonal vegetables like spinach or zucchini adds great flavor.
Find it online: https://www.mealbreeze.com/quick-easy-gnocchi-with-vegetables/