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Gnocchi has a rich history that dates back to ancient Italy, where it was originally made from a mix of flour and water. Over the centuries, variations emerged, with potato gnocchi becoming one of the most popular types. This version retains a lightness and tenderness that is hard to resist, especially when paired with vibrant summer vegetables.

Summer Veggie Gnocchi

Experience the vibrant flavors of summer with this refreshing Summer Veggie Gnocchi recipe! Featuring soft, pillowy gnocchi paired with fresh zucchini, sweet bell peppers, juicy cherry tomatoes, and crunchy corn, this dish is a celebration of seasonal produce. Perfect for a cozy meal at home or dining al fresco, it’s nutritious, flavorful, and easy to customize. Indulge in the taste of summer while nourishing your body with every bite!
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Ingredients
  

1 lb potato gnocchi (store-bought or homemade)

1 medium zucchini, diced

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 cup fresh corn kernels (approximately 2 ears of corn)

2 cups baby spinach

3 cloves garlic, minced

3 tablespoons olive oil

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

1 teaspoon salt (to taste)

½ teaspoon black pepper (to taste)

¼ cup grated Parmesan cheese (optional)

Fresh basil leaves for garnish

Instructions
 

Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the potato gnocchi and cook according to package instructions, typically around 2-3 minutes until they float to the top. Drain and set aside.

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

      Add the Veggies: Stir in the diced zucchini, red bell pepper, and corn. Sauté for about 4-5 minutes until the vegetables begin to soften.

        Add Tomatoes & Spinach: Add the halved cherry tomatoes and spinach to the skillet. Cook for an additional 2-3 minutes until the spinach wilts and the tomatoes are slightly softened.

          Combine Gnocchi and Season: Gently fold the cooked gnocchi into the skillet with the sautéed vegetables. Sprinkle with fresh thyme, salt, and black pepper, adjusting to taste. Toss everything together carefully to combine, making sure not to break the gnocchi apart.

            Serve: If using, remove from heat and stir in the grated Parmesan cheese until melted and combined. Serve immediately, garnished with fresh basil leaves on top.

              Prep Time, Total Time, Servings: 15 min | 25 min | 4 servings