Corn and Basil Gnocchi is basically my answer to the ‘Ugh, what’s for dinner?’ panic. You know those nights you’re staring at the fridge, wilted basil staring back like it’s judging you? And maybe you’ve got some leftover sweet corn hiding on a shelf.
Well, this is the fix! Sometimes you just want fresh, but not fussy, and this gnocchi hits that sweet spot right in the middle. Oh, and hey, if you love unexpected mashups, you’ve got to check out my absolute favorite spin on pastry here: Peach and Pistachio Danish.
Trust me, delicious chaos.
Corn and Basil Gnocchi
I first tried Corn and Basil Gnocchi during one of those random kitchen experiments. I had leftover corn from Taco Tuesday, a fistful of basil that was about to go brown at the edges, and a craving for something comforting but definitely not heavy like “baked potato with cheese” level. This dish? Oh man, it turned out way better than expected. The corn makes the gnocchi a little sweet, which plays so nicely with the punchy basil. Store-bought gnocchi works fine, but homemade? That’s a hug for your mouth.
I love how, when corn is in season, you get these little juicy pops with every bite. And basil! It brings this grassy, totally unexpected brightness—so much flavor for something so green and floppy-looking. I’m not trying to reinvent Italian cooking, but blending these flavors feels kind of genius (am I bragging? A little).
Here’s what makes Corn and Basil Gnocchi secretly magical: it’s forgiving. Forgot to measure? No biggie. Toss in more basil or go easy—nobody’s policing your kitchen. Just keep tasting as you go, trust me.
“I never thought I’d enjoy something this fancy-sounding. But wow, my picky teenager went in for seconds. It’s light but still feels like comfort food. New weeknight staple!”
— Steph, neighbor and official recipe tester
Ingredients for Corn and Basil Gnocchi
Let’s not overcomplicate this, okay? Everything you need is probably already chilling in your kitchen. But here’s what you’ll want to grab:
- 1 package of potato gnocchi (or homemade if you’re feeling fancy)
- 1 cup of fresh or frozen corn (just drain it if it’s canned, it’s fine)
- 1 bunch of fresh basil leaves, chopped (the more, the merrier)
- 2-3 tablespoons of olive oil or butter (depends on your vibe)
- 2 garlic cloves, minced (crush them for extra flavor)
- ¼ cup grated parmesan or pecorino (or skip for dairy-free, it’s flexible)
- Salt and black pepper, to taste
- Optional: a squeeze of fresh lemon or a handful of peas if you’re feeling wild
That’s it! Nothing weird here.
How to Make Corn and Basil Gnocchi
This comes together so much faster than people think. Let’s run through the basics (no chef hat needed):
Boil a big pot of water and toss in the gnocchi. They only need a couple minutes; you’ll know they’re ready when they float up like lazy little balloons. Pull them out with a slotted spoon.
While those cook, heat a big skillet on medium and pour in your oil or toss in butter. Throw in the corn. Sizzle it for a few minutes—don’t burn it, just get it golden. Add your smashed garlic and let it get fragrant (smells amazing, right?).
Add the cooked gnocchi straight to that skillet. Let them brown a bit so you’ve got crispy edges. Sprinkle a little salt and pepper. Now, OG moment—dump in a handful of basil and most of that cheese. Stir, taste, and squeeze a little lemon if it feels right.
Done. Seriously, that’s it. The hardest part is deciding if you want seconds or thirds.
Serving Suggestions
I mean, honestly, Corn and Basil Gnocchi can be a meal all on its own, but:
- Top with extra parmesan or even a dollop of ricotta, if you’re into that.
- Serve alongside a simple green salad. Keep it lemony and peppery.
- Try a squeeze of chili oil or fresh red pepper flakes if you crave some kick.
It’s even good cold the next day (no judgment about straight from the fridge).
Corn and Basil Gnocchi
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Description
A light yet comforting dish featuring sweet corn and fresh basil, perfect for a quick weeknight meal.
Ingredients
- 1 package of potato gnocchi (or homemade)
- 1 cup of fresh or frozen corn (drained if canned)
- 1 bunch of fresh basil leaves, chopped
- 2–3 tablespoons of olive oil or butter
- 2 garlic cloves, minced
- ¼ cup grated parmesan or pecorino (optional)
- Salt and black pepper, to taste
- Optional: a squeeze of fresh lemon or a handful of peas
Instructions
- Boil a big pot of water and add the gnocchi. Cook until they float to the surface.
- In a skillet, heat the olive oil or butter over medium heat and add the corn. Sizzle until golden.
- Add the minced garlic and sauté until fragrant.
- Transfer the cooked gnocchi to the skillet and let them brown slightly.
- Season with salt and pepper, then mix in basil and cheese, if using. Stir well.
- Finish with a squeeze of lemon juice, if desired, and serve.
Notes
Can be served with extra parmesan or ricotta on top, and pairs well with a green salad.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 5mg
Leave a Reply