Cheesy Gnocchi with Corn and Pesto Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Prepare broiler: Place an oven rack underneath the broiler element and set the broiler to high heat to preheat.
- 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.
- 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
