Cheesy Gnocchi with Corn and Pesto Recipe

Introduction

This Cheesy Gnocchi with Corn and Pesto is a delightful combination of crispy gnocchi, sweet corn, and fragrant pesto, all topped with melted mozzarella. It’s a quick, comforting dish that’s perfect for a weeknight dinner or a cozy weekend treat.

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

1. 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.
2. Step 2: Add the corn and cook, stirring occasionally, for 2 minutes until softened. Remove the skillet from the heat.
3. Step 3: Stir in the pesto. Season with salt as needed, and add a few cracks of black pepper.
4. Step 4: Place an oven rack underneath the broiler and set the broiler to high.
5. Step 5: Top the gnocchi and corn mixture with the grated mozzarella. Place the skillet under the broiler and broil for about 4 minutes, until the cheese is completely melted and slightly charred on top.
6. Step 6: Remove from the broiler, top with more pesto, and divide among bowls to serve.

Tips & Variations

• Use fresh pesto if possible for the best flavor, or adjust the amount of store-bought pesto to taste.
• Try adding a squeeze of lemon juice before serving to brighten the dish.
• For a spicy kick, sprinkle red pepper flakes when adding the pesto.
• If you don’t have a broiler, you can finish the dish in a hot oven (around 425°F) until the cheese melts and bubbles.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. The cheese may lose its broiled texture but will remain tasty.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of canned or fresh?

Yes, frozen corn works well—just thaw and drain it before adding to the skillet to avoid excess moisture.

Is shelf-stable gnocchi different from fresh gnocchi?

Shelf-stable gnocchi is usually pre-cooked and dried or vacuum-packed, making it more convenient and longer-lasting. Fresh gnocchi can be used but may require adjusting cooking times to avoid overcooking.

Cheesy Gnocchi with Corn and Pesto Recipe

Print Recipe

★★★★★

4.9 from 768 reviews

This Cheesy Gnocchi with Corn and Pesto is a deliciously crispy and melty skillet dish featuring seared gnocchi, sweet corn kernels, vibrant pesto, and gooey mozzarella cheese. It’s a quick and comforting meal that combines savory and fresh flavors, perfect for a satisfying lunch or dinner.

• Author: Lila
• Prep Time: 5 minutes
• Cook Time: 12 minutes
• Total Time: 17 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Dish

• 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

1. Heat oil and sear gnocchi: In a 12-inch skillet over medium-high heat, heat the extra-virgin olive oil until sizzling hot, about 2 minutes. Add the shelf-stable gnocchi and sear it undisturbed for 4 minutes until the bottoms are crispy and golden.
2. Add corn and cook: Add the corn kernels to the skillet and cook, stirring occasionally, for 2 minutes until the corn is softened and heated through. Then remove the skillet from heat.
3. Mix in pesto and season: Stir in ½ cup of pesto to evenly coat the gnocchi and corn. Season with salt and a few cracks of black pepper according to taste preferences.
4. Prepare broiler: Place an oven rack underneath the broiler element and set the broiler to high heat to preheat.
5. Add cheese and broil: Evenly top the gnocchi and corn mixture with 8 ounces of grated mozzarella. Carefully place the skillet under the broiler and broil for about 4 minutes, watching closely until the cheese is fully melted and slightly charred on top.
6. Finish and serve: Remove the skillet from the oven. Drizzle or dollop with more pesto on top, then divide the cheesy gnocchi into bowls and serve immediately.

Notes

• For extra flavor, you can use homemade pesto or add a squeeze of lemon juice before serving.
• If you don’t have a broiler, you can place the skillet in a very hot oven at 450°F to melt the cheese, but keep an eye to avoid burning.
• Shelf-stable gnocchi is preferred here for its ability to crisp up well; fresh gnocchi can be used but may require gentler handling.
• To make this dish vegetarian, ensure your pesto does not contain animal-derived Parmesan cheese or use a vegetarian version.
• Leftovers can be reheated in a skillet or microwave, but best enjoyed fresh for the crispy texture.

Keywords: gnocchi, cheesy gnocchi, corn, pesto, skillet, easy dinner, Italian recipe, mozzarella, quick meal