This easy Summer Gnocchi with Corn, Tomatoes & Pesto is summer on a plate! Super easy to make in just 15 minutes, but packed with so much flavour thanks to sweet corn, cherry tomatoes and a homemade basil pesto!
If you are looking for a quick and easy meal idea that is just packed with summer flavours, you have come to the right spot! Honestly, this whole dish takes only 15 minutes to make! Yup, just 15 minutes! And it is so delicious and fresh, you will be making it on repeat this summer! I know we certainly will.
The beauty of this dish is that it doesn’t require much time and its made with ingredients that are easy to find this time of year and, quite frankly, ANY time of year! While I did call this a summer dish, it can easily be made year round so you can pretend its still summer in the dead of winter. I don’t know about you but I am forever dreaming of summer days throughout the winter months.
Making Pesto and Variations
Summer has barely begun but my herb garden is absolutely flourishing this year! This week, I made my third batch of pesto which I keep on hand in the fridge to use up any way I can. Spread onto sandwiches, added to salad dressings, you name it, I will find a way to add pesto! I am absolutely obsessed.
While you are free to use jarred pesto, I personally like making my own. I posted my recipe for Basil Pesto on this site a while back and it is still my go to. That said, I do not always make it as written.
Because basil has such a strong flavour, I often swap out half of the basil called for and replace it with other greens. Spinach was used for todays pesto but you can use arugula too or even asparagus (yup, asparagus works in pesto too)! Its not only a great way to still be able to whip up pesto without breaking the bank buying up all the basil from the grocery store (or picking your basil plant clean) but it also is a great way to add more of a variety of nutrients to your dishes!
How to make Summer Gnocchi with Corn, Tomatoes & Pesto
To make this dish, you will need:
- 500g gnocchi
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 1/2 cups fresh corn kernels (or frozen)
- 1 1/2 cups cherry tomatoes
- 2 cups fresh spinach
- 1/4 cup Basil Pesto
- parmesan cheese, to serve
Bring a large pot of salted water to a boil and cook gnocchi according to package directions (typically only a few minutes).
Meanwhile, in a large pot or saute pan, add the butter and olive oil and heat over medium heat. Add the corn and cook for a few minutes, stirring. Add the cherry tomatoes and continue to cook for a few more minutes.
In a small bowl, mix 1/4 cup pesto with 3 tablespoons water.
Add the pesto, spinach and drained gnocchi to the corn and tomatoes. And toss it all to coat everything in the pesto sauce. Season with salt and pepper to taste. Serve with parmesan cheese.
That’s it! Easy peasy, lemon squeezy!
Hope you enjoy this dish as much as I do! If you give it a try, please leave a comment or rating to let me know what you think!