Description
Summer Skillet Gnocchi with Corn and Burrata is a vibrant, one-pan summer dish featuring crispy gnocchi, sweet corn, and creamy burrata cheese—all combined for a quick and satisfying meal.
Ingredients
1 (16 oz) package gnocchi
2 tablespoons olive oil
2 ears fresh corn, kernels removed (or 1½ cups frozen corn)
2 tablespoons butter
2 cloves garlic, minced
¼ cup fresh basil leaves, chopped (or parsley)
1 tablespoon lemon juice (optional)
½ teaspoon red pepper flakes (optional)
1 ball burrata cheese (about 4 oz)
Salt and pepper, to taste
Instructions
- Cook gnocchi in a pot of salted boiling water until they float (2–3 minutes). Drain and set aside.
- Heat olive oil in a skillet over medium-high heat. Pan-fry drained gnocchi for 4–5 minutes, turning occasionally, until golden and crispy. Remove from skillet.
- Add butter and garlic to the skillet; sauté for 1–2 minutes until fragrant.
- Add corn and cook for 5–7 minutes until lightly browned and tender.
- Return gnocchi to the skillet. Stir in basil, lemon juice, red pepper flakes (if using), salt, and pepper. Cook for 2–3 minutes to combine and heat through.
- Remove from heat. Tear burrata into pieces and place over the gnocchi and corn, allowing it to soften and melt slightly.
- Serve warm, garnished with extra basil if desired.
Notes
Use pre-frozen gnocchi and thawed corn for convenience.
Add grilled chicken or shrimp for extra protein.
Swap corn for zucchini, bell peppers, or cherry tomatoes.
For dairy-free version, omit burrata and use vegan cheese or coconut yogurt.
Ensure skillet is hot before pan-frying gnocchi for best crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 370mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 55mg
