Cheesy Gnocchi with Corn and Pesto Recipe

Introduction

This Cheesy Gnocchi with Corn and Pesto is a comforting, flavorful dish that comes together quickly on the stove and under the broiler. Crispy gnocchi gets combined with sweet corn and vibrant pesto, then topped with gooey melted mozzarella for a satisfying meal.

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 on the bottom.
2. Step 2: Add the corn kernels and cook, stirring occasionally, for 2 minutes until softened. Remove the skillet from the heat.
3. Step 3: Stir in the pesto, then season with salt and crack black pepper to taste.
4. Step 4: Adjust an oven rack to the top position beneath the broiler and set the broiler to high.
5. Step 5: Evenly sprinkle the grated mozzarella over the gnocchi and corn. Place the skillet under the broiler for about 4 minutes, until the cheese is melted and slightly browned on top.
6. Step 6: Remove from the oven, top with more pesto if desired, and divide among bowls to serve.

Tips & Variations

• Use fresh corn in season for a sweeter, brighter flavor or frozen corn when fresh isn’t available.
• Try swapping mozzarella for burrata or fontina for a different cheese experience.
• If you prefer a spicier note, add red pepper flakes when stirring in the pesto.
• For a vegetarian version, ensure your pesto does not contain animal-based cheese or substitute with a nut-free pesto.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. To revive some crispiness, briefly broil again before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh gnocchi instead of shelf-stable?

Yes, fresh gnocchi works well. Just reduce the initial searing time slightly to avoid overcooking, as fresh gnocchi cooks faster than shelf-stable.

Is this dish gluten-free?

Traditional gnocchi may contain wheat flour, so check packaging for gluten-free options if needed. Using gluten-free gnocchi makes the dish suitable for gluten-sensitive diets.

Cheesy Gnocchi with Corn and Pesto Recipe

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★★★★★

4.5 from 58 reviews

A delicious and easy-to-make Cheesy Gnocchi with Corn and Pesto, featuring crispy pan-seared gnocchi, sweet corn kernels, and a generous layer of melted mozzarella cheese broiled to perfection. This comforting dish combines creamy pesto flavor with crispy, cheesy textures for a satisfying meal.

• Author: Nora
• Prep Time: 5 minutes
• Cook Time: 12 minutes
• Total Time: 17 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop and Broiling
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main 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, to taste
• 8 ounces grated whole-milk, low-moisture mozzarella

Instructions

1. Heat the oil: In a 12-inch skillet over medium-high heat, heat the olive oil until it is sizzling hot, which takes about 2 minutes. This prepares the pan for searing the gnocchi to achieve a crispy texture.
2. Sear the gnocchi: Add the shelf-stable gnocchi to the skillet and let them cook undisturbed for 4 minutes. This step crisps the gnocchi on the bottom, adding a lovely texture contrast.
3. Add and cook corn: Stir in the corn kernels and cook for an additional 2 minutes, stirring occasionally until the corn softens. Then remove the skillet from the heat source.
4. Mix in pesto and season: Stir the pesto into the skillet with the gnocchi and corn. Season the mixture with salt to taste and add freshly cracked black pepper for added flavor.
5. Prepare to broil: Move an oven rack to the position underneath the broiler element and set the broiler to high to preheat. This will help melt and crisp the cheese topping quickly.
6. Broil with cheese: Spread the grated mozzarella evenly over the gnocchi and corn in the skillet. Place the skillet under the broiler and broil for about 4 minutes until the cheese is fully melted and slightly browned or charred on top.
7. Serve: Remove the skillet from the oven, top the dish with additional pesto if desired, and divide into bowls for serving.

Notes

• Make sure to use shelf-stable gnocchi for the best texture and ease of cooking.
• If using fresh corn, shuck and cut kernels from about 4 cobs to get roughly 3 cups.
• Adjust salt and pepper seasoning after adding pesto, since pesto may already contain salt.
• To prevent burning under the broiler, keep a close eye on the cheese as it melts and browns.
• This dish is best served immediately to enjoy the crispy gnocchi and melty cheese combination.

Keywords: cheesy gnocchi, gnocchi recipe, corn and pesto gnocchi, easy Italian dinner, broiled mozzarella gnocchi