Cheesy Gnocchi with Corn and Pesto Recipe
Introduction
This cheesy gnocchi with corn and pesto is a comforting, quick dish that combines crispy gnocchi with sweet corn and vibrant pesto. Topped with melted mozzarella, it’s perfect for a satisfying weeknight meal.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 pound shelf-stable gnocchi
- About 3 cups canned or fresh corn kernels (from two 15-ounce cans or about 4 fresh cobs)
- ½ cup store-bought or homemade pesto, plus more for topping
- Salt and pepper
- 8 ounces grated whole-milk, low-moisture mozzarella
Instructions
- Step 1: In a 12-inch skillet over medium-high heat, heat the olive oil until sizzling hot, about 2 minutes. Add the gnocchi and sear, undisturbed, for 4 minutes until crispy underneath.
- Step 2: Add the corn kernels and cook, stirring occasionally, for 2 minutes until softened. Remove the skillet from the heat.
- Step 3: Stir in the pesto. Season with salt as needed and add a few cracks of black pepper.
- Step 4: Place an oven rack underneath the broiler and set the broiler to high.
- Step 5: Sprinkle the grated mozzarella evenly over the gnocchi and corn. Place the skillet under the broiler and broil for about 4 minutes, until the cheese is completely melted and slightly charred on top.
- Step 6: Remove from the oven, top with additional pesto, and divide among bowls to serve.
Tips & Variations
- For extra crunch, toast the gnocchi a little longer before adding the corn.
- Use fresh pesto for a brighter flavor or experiment with different types like sun-dried tomato pesto.
- Add a handful of fresh basil or arugula leaves just before serving for a peppery finish.
- Swap mozzarella for provolone or fontina for a different cheese taste and melt.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the oven to preserve the crispy texture. Microwave reheating may make the gnocchi soft.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen gnocchi instead of shelf-stable?
Yes, you can use frozen gnocchi. Thaw and pat them dry before cooking to achieve a crispy texture.
Is it possible to make this dish vegan?
Definitely. Use a plant-based pesto and substitute the mozzarella with vegan cheese alternatives or nutritional yeast for a cheesy flavor.
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Cheesy Gnocchi with Corn and Pesto Recipe
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful and comforting dish featuring crispy seared gnocchi tossed with sweet corn and fragrant pesto, topped with melted mozzarella cheese broiled to golden perfection. This easy-to-make recipe balances creamy cheesiness with fresh flavors and a hint of crunch.
Ingredients
Main Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 pound shelf-stable gnocchi
- About 3 cups canned or fresh corn kernels (from two 15-ounce cans or about 4 fresh cobs)
- ½ cup store-bought or homemade pesto, plus more for topping
- Salt and pepper, to taste
- 8 ounces grated whole-milk, low-moisture mozzarella
Instructions
- Heat the Oil: In a 12-inch skillet over medium-high heat, heat the extra-virgin olive oil until it is sizzling hot, about 2 minutes. This ensures a good sear on the gnocchi.
- Sear the Gnocchi: Add the shelf-stable gnocchi to the hot oil and let them sear undisturbed for 4 minutes, allowing the bottoms to become crispy and golden brown.
- Add and Cook Corn: Stir in the corn kernels and cook, stirring occasionally, for 2 minutes, until the corn softens slightly and combines well with the gnocchi. Remove the skillet from heat.
- Mix in Pesto and Season: Stir in ½ cup of pesto until evenly distributed. Season the mixture with salt as needed and add freshly cracked black pepper to taste.
- Prepare to Broil: Place an oven rack near the top under the broiler and turn the broiler on to high heat, ready for melting the cheese.
- Add Cheese and Broil: Sprinkle the grated mozzarella evenly over the gnocchi and corn mixture in the skillet. Place the skillet under the broiler and broil for about 4 minutes, or until the cheese is fully melted and starts to brown and crisp slightly on top.
- Finish and Serve: Remove the skillet from the oven, top with additional pesto if desired, then serve hot divided among bowls for a delicious meal.
Notes
- For homemade pesto, blend fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil until smooth.
- Use shelf-stable gnocchi for easier preparation; fresh gnocchi can be used but cooking time may vary.
- Broiling times can vary based on oven strength; watch closely to prevent burning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently to preserve texture.
- For a vegetarian option, ensure pesto is made without cheese or use a vegetarian Parmesan substitute.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Stovetop and Broiling
- Cuisine: Italian
Keywords: gnocchi, cheesy gnocchi, pesto gnocchi, corn, easy Italian recipe, broiled cheese, skillet gnocchi
