Cheesy Gnocchi with Corn and Pesto Recipe

Introduction

Cheesy gnocchi with corn and pesto is a delightful, comforting dish that combines crispy gnocchi, sweet corn, and vibrant pesto for a burst of flavor. Topped with melted mozzarella, this recipe is perfect for a quick weeknight meal 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, to taste
• 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 without stirring for 4 minutes, until the bottoms are crispy and golden.
2. Step 2: Add the corn kernels and cook, stirring occasionally, for 2 minutes until the corn is softened. Then remove the skillet from the heat.
3. Step 3: Stir in the pesto until the gnocchi and corn are evenly coated. Season with salt and add a few cracks of black pepper to taste.
4. Step 4: Move an oven rack to the position just below the broiler and set the broiler to high heat.
5. Step 5: Sprinkle the grated mozzarella evenly over the gnocchi and corn mixture. Place the skillet under the broiler for about 4 minutes, or until the cheese is fully melted and slightly browned on top.
6. Step 6: Remove from the oven and top with extra pesto if desired. Divide the cheesy gnocchi among bowls and serve immediately.

Tips & Variations

• For a vegetarian option, ensure pesto is made without cheese or use a vegan pesto alternative.
• Swap mozzarella for fontina or provolone for a different melty cheese flavor.
• Use frozen corn if fresh or canned isn’t available; just thaw beforehand.
• Add a pinch of red pepper flakes for a subtle spicy kick.

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 a microwave until warmed through. Avoid reheating under the broiler as the gnocchi can become too crispy or dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh gnocchi instead of shelf-stable?

Yes, fresh gnocchi will work well but cook more gently to avoid breaking up. Sear them carefully and reduce the cooking time slightly.

Is it possible to make this dish gluten-free?

Absolutely. Use gluten-free gnocchi made from potatoes or other gluten-free flours. Just ensure any pesto and other ingredients are gluten-free as well.

Cheesy Gnocchi with Corn and Pesto Recipe

Print Recipe

★★★★★

4.6 from 70 reviews

This Cheesy Gnocchi with Corn and Pesto is a creamy, flavorful skillet dish that combines crispy seared gnocchi with sweet corn kernels and vibrant pesto, topped with melted whole-milk mozzarella cheese. Perfectly broiled to achieve a golden cheesy crust, this easy recipe offers a satisfying blend of textures and rich, fresh flavors.

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

Ingredients

Scale 1x2x3x

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

1. Heat the 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 gnocchi and sear it undisturbed for 4 minutes until the bottoms become crispy and golden brown.
2. Add and Cook Corn: Stir in the corn kernels and cook, stirring occasionally, for 2 minutes until the corn softens slightly. Remove the skillet from the heat to stop cooking.
3. Mix in Pesto and Season: Stir the pesto into the gnocchi and corn mixture until evenly coated. Season with salt as needed and add freshly cracked black pepper to taste.
4. Prepare Broiler: Arrange an oven rack about 4 to 6 inches below the broiler element and preheat the broiler to high.
5. Top with Cheese and Broil: Evenly sprinkle the grated mozzarella over the gnocchi and corn in the skillet. Place the skillet under the hot broiler and broil for approximately 4 minutes, or until the cheese is fully melted and slightly charred on top.
6. Serve with Extra Pesto: Remove from the oven and top with additional pesto as desired. Divide into bowls and serve immediately for a warm, cheesy delight.

Notes

• For best results, ensure the gnocchi is dry before searing to get optimum crispiness.
• Fresh corn can be used when in season; otherwise, canned corn works well after draining.
• Use a broiler-safe skillet (such as cast iron) to avoid damage when broiling.
• Adjust pesto quantity based on your taste preference, more pesto can be served on the side.
• Be attentive while broiling as cheese can quickly go from melted to burnt.

Keywords: gnocchi, cheesy gnocchi, pesto, corn, skillet recipe, Italian vegetarian dish, quick dinner, broiled cheese gnocchi, Mediterranean flavors