Cheesy Gnocchi with Corn and Pesto Recipe

Introduction

This Cheesy Gnocchi with Corn and Pesto is a quick and comforting dish that combines crispy gnocchi, sweet corn, and vibrant pesto topped with gooey melted mozzarella. It’s perfect for a cozy weeknight meal that feels both fresh and indulgent.

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
• 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, undisturbed, for 4 minutes until crispy underneath.
2. Step 2: Add the corn and cook, stirring occasionally, for 2 minutes until softened. Remove the skillet from the heat.
3. Step 3: Stir in the pesto and season with salt as needed, then add a few cracks of black pepper.
4. Step 4: Position an oven rack underneath the broiler and set the broiler to high.
5. Step 5: Evenly top the gnocchi and corn mixture with the grated mozzarella. Place the skillet under the broiler and broil for about 4 minutes until the cheese is completely melted and slightly charred on top.
6. Step 6: Remove from the broiler, top with additional pesto if desired, and divide among bowls to serve.

Tips & Variations

• Use fresh pesto or make your own for the best flavor. Basil or sun-dried tomato pesto both work well.
• To add more texture, sprinkle some toasted pine nuts or chopped walnuts over the top before serving.
• Try swapping mozzarella with fontina or provolone for a different cheesy profile.
• If fresh corn isn’t available, frozen corn can be used—just thaw and drain well before adding.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover and warm in a skillet over low heat or microwave until heated through. For best texture, avoid reheating under the broiler as the gnocchi may dry out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh gnocchi for this recipe?

Yes, fresh gnocchi can be used but it cooks faster and is more delicate. Be gentle when searing and adjust cooking times to avoid breaking the gnocchi.

Is this dish gluten-free?

It depends on the gnocchi you choose. Many shelf-stable gnocchi contain wheat flour, but you can find or make gluten-free gnocchi to keep this recipe gluten-free.

Cheesy Gnocchi with Corn and Pesto Recipe

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★★★★★

4.7 from 67 reviews

This Cheesy Gnocchi with Corn and Pesto is a quick and comforting skillet dish that features crispy pan-seared gnocchi mixed with sweet corn and vibrant pesto, topped with bubbly melted mozzarella cheese. Finished under the broiler for a golden, slightly charred crust, this recipe combines textures and flavors for an irresistible weeknight meal or cozy starter.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Main 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

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, approximately 2 minutes. Add the shelf-stable gnocchi in a single layer and sear undisturbed for about 4 minutes to get a crispy bottom crust.
2. Cook the Corn: Add the corn kernels to the skillet. Stir occasionally for 2 minutes until the corn is slightly softened but still retains a bit of bite. Then remove the skillet from the heat.
3. Mix in the Pesto and Season: Stir the pesto into the gnocchi and corn mixture until evenly combined. Taste, and season with salt as needed and add a few cracks of black pepper to enhance the flavors.
4. Preheat the Broiler: Place an oven rack about 6 inches from the broiler element and set the broiler to high heat to prepare for melting the cheese topping.
5. Add Cheese and Broil: Evenly spread the grated mozzarella cheese on top of the gnocchi and corn mixture in the skillet. Carefully place the skillet under the hot broiler. Broil for about 4 minutes or until the cheese is fully melted, bubbly, and slightly charred on top. Watch closely to prevent burning.
6. Serve with Extra Pesto: Remove the skillet from the oven. Spoon additional pesto over the cheesy gnocchi. Divide the dish among bowls and serve immediately while hot.

Notes

• The shelf-stable gnocchi can be substituted with fresh or frozen gnocchi, though cooking times for searing may vary.
• Using fresh corn cobs will enhance the flavor, but canned corn is a convenient alternative.
• If homemade pesto is unavailable, choose a good quality store-bought pesto for best flavor.
• Broiling times may vary depending on your oven; keep a close eye to avoid burning the cheese.
• This dish pairs well with a light green salad or roasted vegetables for a complete meal.

Keywords: cheesy gnocchi, gnocchi with corn, pesto gnocchi, skillet gnocchi, Italian gnocchi recipe, easy vegetarian dinner