Crispy pan fried gnocchi is loaded with sweet charred corn, juicy cherry tomatoes, and creamy herbed ricotta for an easy 30-minute dinner just brimming with summer goodness!
Just popping in with a skillet full ‘o SUMMER to celebrate the fact that it’s June and the season of summer eats is in FULL swing now.
And we’re stuffing literally everything that screams summer into this pan fried gnocchi today. Legendary x 10.
While summer is definitely looking a little different this year in many regards, the one thing that doesn’t change is the food. The sweet corn, the zucchini, the tomatoes, ALL of that goodness is still around and we should definitely be making the most of that summer food at its golden hour.
I posted a roasted heirloom tomato mozzarella gnocchi recipe on the blog last summer that we could NOT get enough of and it got me excited to try more summer gnocchi recipes.
Suffice to say, our first go-round was this pan fried gnocchi that ticked literally all the summer boxes and was an instant winner.
I fear we may make nothing but this gnocchi all summer long, tbh.
Let’s get to making our summer pan fried gnocchi!
First off, let’s talk about all the summer veggie components:
- Charred corn. It’s so simple, but GAME CHANGING as far as flavors go. We’re just rubbing sweet corn with olive oil + salt and pepper and charring it on the grill for a few minutes. NOTE: if you don’t have a grill, you can alternatively cook the corn under a broiler, turning several times.
- Cherry tomatoes + zucchini ribbons. We’re sauteing both with a little garlic, shallot, + basil until the cherry tomatoes are soft/bursting and the zucchini is tender.
Next up is our gnocchi! So SO very simple. Boil the gnocchi according to package instructions and then we’re just doing a quick pan-fry in olive oil + butter until the gnocchi is crispy and golden-brown on both sides. Toss your crispy gnocchi into the pan of aaaaall that veggie goodness we made before.
Last, but certainly not least, we’re whipping up a quick herbed ricotta to spoon in little mounds around the gnocchi. SO very simple but it really does take this gnocchi up a notch and adds a nice richness and burst of creaminess.
Oh maaaan, the heavenly smells that are gonna fill your entire house…
I can’t even describe how much incredible herby, fresh-tasting summery flavors we’re able to pack into this gnocchi skillet for it only taking a whopping THIRTY minutes!
Just sayin’, if you’ve got summer produce that’s gotta be used and asap over the course of your summer….this gnocchi is gonna be your guy!! ♥
Make sure you save room for these other summer winners!
Charred Corn Cherry Tomato Pan Fried Gnocchi with Herbed Ricotta
- 3 ears corn, husks and silk removed
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 cup ricotta cheese
- 1 tablespoon fresh minced oregano
- 1 tablespoon fresh minced parsley
- 1 tablespoon minced fresh basil
- 2 tablespoons olive oil, divided
- 1 tablespoon butter
- 12 oz gnocchi, boiled according to package instructions until al dente.
- 1 small shallot, finely chopped
- 2 cups fresh cherry tomatoes, halved
- 1 small zucchini, thinly cut into 2-in long ribbons
- 4 cloves garlic, minced
- 2 tablespoons minced fresh basil
- Rub corn all over with olive oil and season with salt and pepper to taste. Lightly char on a preheated grill or under a broiler, turning occasionally until corn is cooked and lightly charred about 5 minutes. Cool corn, then cut kernels off cobs and set aside.
- In a small bowl, combine ricotta cheese, oregano, parsley, and basil until smooth. Season with salt and pepper to taste. Set aside.
- In a large skillet over medium-high heat, heat 1 tablespoon olive oil and butter until shimmery. Add cooked gnocchi to pan and sear on both sides, turning occasionally until gnocchi is a deep golden brown. Remove from pan and set aside.
- In same skillet, heat over medium high and add remaining 1 tablespoon olive oil to remaining drippings. Add shallots, cherry tomatoes, and zucchini to skillet and cook until cherry tomatoes are bursting and zucchini is tender, stirring occasionally for about 6-8 minutes.
- Reduce heat to medium and add garlic and basil. Let cook 1 minute until fragrant, then add gnocchi and corn to skillet. Season with salt and pepper to taste.
- Spoon ricotta into little piles around skillet, cover, and let gnocchi heat through 5-10 minutes. Serve gnocchi hot and enjoy!