Name: Cheesy Gnocchi with Corn and Pesto Recipe
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: Italian
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

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Introduction

This Cheesy Gnocchi with Corn and Pesto is a comforting and flavorful dish that’s quick to make. Crispy gnocchi, sweet corn, and vibrant pesto come together under a golden, melted cheese topping for a satisfying meal any night of the week.

Cheesy Gnocchi with Corn and Pesto Recipe - Recipe Image

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

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 without stirring for 4 minutes, until the bottoms are crispy and golden.
Step 2: Add the corn to the skillet and cook, stirring occasionally, for 2 minutes until the corn softens. Remove the skillet from the heat.
Step 3: Stir in the pesto until everything is evenly coated. Season with salt and pepper to taste.
Step 4: Position an oven rack about 6 inches below the broiler and preheat the broiler to high.
Step 5: Sprinkle the grated mozzarella evenly over the gnocchi and corn mixture. Place the skillet under the broiler and broil for about 4 minutes, watching closely, until the cheese is melted and slightly charred on top.
Step 6: Remove from the oven, top with additional pesto if desired, and divide into bowls to serve.

Tips & Variations

For extra flavor, try adding a handful of fresh cherry tomatoes before broiling for a burst of sweetness.
Swap mozzarella for fontina or provolone for a different cheesy twist.
If using fresh corn, blanch the kernels briefly in boiling water before adding to the skillet.
To make this dish vegetarian, ensure your pesto does not contain Parmesan made with animal rennet.

Storage

Store any 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. The cheese topping will be less crispy after reheating but still delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen gnocchi instead of shelf-stable?

Yes, you can use frozen gnocchi; just make sure to pat them dry before searing to get a crispy texture.

Is it necessary to broil the cheese on top?

Broiling melts and slightly chars the cheese, adding great flavor and texture. If you don’t have a broiler, you can cover the skillet with a lid and cook over low heat until the cheese melts, though it won’t brown as much.