I cannot resist this recipe. We’ve recently started a gluten free (mostly wheat free) experiment in our house and the sheer JOY when we discovered gluten free gnocchi lead to a bit of overzealous eating. Three times in one week. But hey, find what you love right?
This recipe can use any summer vegetables you have on hand. The original recipe calls for sweet frozen corn, aren’t we so lucky to have fresh instead? And if you’re not gluten free – eat some Iggy’s or AJ King bread for me, please.
1-1/2 Tablespoons extra virgin olive oil
16oz packaged gnocchi (regular or gluten free)
1-1/2 Tablespoons butter or ghee
1 zucchini, chopped
3 – 4 ears of fresh corn, removed from cob
1 onion, chopped
salt & pepper to taste
2 cloves garlic, minced
fresh basil, chopped & divided (to taste – 8+ leaves)
1/4 cup half & half or coconut cream
optional – 2 Tablespoons freshly grated Parmesan cheese
Heat extra virgin olive oil in a large skillet over medium-high heat. Add gnocchi in a single layer, saute undisturbed for 3-4 minutes, or until golden brown on the bottom. DO NOT boil before throwing them in the oil. Stir and saute another 3-4 more minutes or until golden brown on all sides. Remove skillet from heat, set aside.
Meanwhile, heat butter or ghee in another large skillet. Add zucchini, corn, onion, and salt and pepper. Saute until vegetables are tender, about 3-4 minutes, then add chopped garlic and basil. Reserve some basil to top at the end. Saute mixture for 30 – 60 seconds, don’t let the garlic burn. Remove skillet from heat then add half & half or coconut cream and Parmesan cheese if using, stir to combine. Pour mixture into skillet with gnocchi, toss to combine. Serve topped with additional sprinkle of chopped basil.
Recipe adapted from IowaGirlEats.