Potato Gnocchi with Zucchini and Corn is in an easy Parmesan garlic sauce is the perfect fifteen-minute weeknight meal. Enjoy it as a meatless meal or add chicken or shrimp for extra protein.
This creamy Potato Gnocchi with Zucchini and Corn is a cheesy pasta dish that is actually on the lighter side. Made with lots of veggies and a lightened up garlic Parmesan sauce, this easy fifteen minute meal is a keeper. Add it to your pasta rotation along with this Chicken Broccoli Pasta and Spinach Artichoke Pasta.
Easy Potato Gnocchi with summer zucchini and corn all in a creamy garlic sauce is one of those meals that you won't believe is so simple to make. It tastes like a restaurant dish but is actually ready in about fifteen minutes. Plus it's one of those meals that you can be sure your whole family will eat. My toddler loved it since it is like a grown up version of mac and cheese and let's be honest, who doesn't love a good cheesy pasta dish. The husband loved it as well, although truth be told he had his with some chicken sausage on the side.
There are three things that make this gnocchi recipe beyond delicious. First is the garlicky Parmesan cream sauce. It's made right in the pan with a combination of the garlic, milk, and Parmesan cheese. It couldn't be simpler to make but it is so creamy and delicious. Next is the veggies. First corn is roasted or slightly charred in the pan. Next, the zucchini and summer squash are cooked in lots of garlic until they are tender crisp. Finally, everything comes together with pillowy potato gnocchi to finish things off. You could substitute in another cooked pasta but the gnocchi makes the dish in my opinion.
Let's talk about buying potato gnocchi. There are a few different options and it can be tricky to know what to buy. In my grocery store, there are three options - fresh, frozen, and shelf-stable gnocchi that is kept with the dried pasta. In my opinion, it is absolutely worth it to buy fresh gnocchi if you can find it. And if you have an Italian deli or restaurant that sells fresh, make the trip. It almost always tastes better and you don't have to worry about it being heavy or getting gummy. Store-bought fresh gnocchi can also be really good.
Next option is frozen. I find that frozen gnocchi is generally much better than the shelf-stable version. Some favorites include Trader Joe's frozen gnocchi and the Alessi brand. After that, you can find a shelf-stable brand with the dried pasta. These normally aren't my favorite option, although DeLallo, Mediterranea, and Emilia. To lighten things up, you could also use one of the new cauliflower gnocchi on the market. Trader Joe's makes a popular one. And homemade gnocchi is always an option as well.
Most people consider potato gnocchi a pasta. The Italian version is made with mashed potatoes and flour and formed into a dumpling. However, there are actually all kinds of different gnocchi out there, not just the popular gnocchi di patate or potato gnocchi. There is a gnocchi alla Romana that's made with semolina flour and eggs. There is a gnocchi di ricotta made with ricotta cheese, eggs, and flour. And there is a gnocchi Parisiennee made with a Frenc pâte à choux (cream puff) dough.
Gnocchi can be part of a healthy diet in moderation, much like pasta. Some people feel like gnocchi is a healthier option since it contains potatoes but it can be higher in calories than typical pasta. It really depends on your dietary needs. Additionally, it is important to pay attention to the serving size and be weary of sauces that contain large amounts of cream or butter.
Potato gnocchi recipes can be served with all different types of sauces, meats, and vegetables. Traditionally gnocchi is served similar to regular pasta with a marinara or tomato sauce. It can also be served with cream sauce like this recipe. It is popular to pair gnocchi with vegetables since it is a very filling pasta and doesn't necessarily need meat. Generally speaking you can serve gnocchi much in the same way that any pasta dish is served.
When boiling gnocchi, you know it is cooked when it floats to the top of the water. Normally this takes around three minutes. If you are pan searing gnocchi, it can take 3-4 minutes and is ready once it is crisp and browned on the outside. Be careful not to overcook gnocchi since it can get gummy when cooked to long.
Customizable weekly meal plans that include Weight Watchers® friendly recipes for breakfast, lunch and dinner, nutritional information, shopping lists, and more...
For roasted/charred corn, you have a few options. Normally I roast mine right on a flame on my gas stove until it begins to brown. You could also grill it. To char it, add oil to a skillet and add the corn in one layer. Let it cook until it begins to brown and then stir. You can also buy frozen roasted corn.
The content of this field is kept private and will not be shown publicly.