Potato Gnocchi with Zucchini and Corn

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.

Potato gnocchi with zucchini and corn in a skillet.

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.

Is gnocchi pasta or a potato?

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.

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Post Author: CookAzon

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