Cheesy Gnocchi with Corn and Pesto Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
