Creamy Summer Veggie Gnocchi Skillet
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender gnocchi tossed with zucchini, corn, cherry tomatoes, and fresh basil in a creamy sauce made from butter and half-and-half. This one-pan vegetarian comfort food is easy enough for weeknight dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 2 Tablespoons extra virgin olive oil
- 12 - 16 oz package shelf-stable gluten free gnocchi (see notes)
- 2 Tablespoons butter
- 1 small zucchini (seeds removed then chopped)
- 1-1/2 cups sweet corn kernels (from ~2 large sweet corn cobs)
- 1/2 small red onion (minced)
- salt and pepper
- 1 cup cherry tomatoes (sliced in half if large)
- 3 cloves garlic (pressed or minced)
- 1/4 cup packed fresh basil leaves (chopped)
- 3/4 - 1 cup half & half (see notes)
- 1/2 cup freshly grated parmesan cheese
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 684mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 382mg
- Calcium
- 189mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 684MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.