Sweet Corn and Zucchini Gnocchi Skillet
Ingredients
The Gnocchi and Vegetables
-
1
pound
whole grain gnocchi
-
2
tablespoons
olive oil
-
½
medium
yellow onion, peeled and diced
-
1
medium
red bell pepper, stemmed and diced
-
4
ears
sweet corn, cut from the cob
-
2
medium
zucchinis, diced
-
4
cloves
garlic, peeled and minced
The Sauce
-
3
tablespoons
half and half
-
1
medium
lime (zest and juice)
-
1 ¼
teaspoons
kosher or sea salt
-
½
teaspoon
ground black pepper
-
½
cup
freshly grated Parmesan cheese, divided
-
½
cup
fresh basil leaves, chiffonade
Instructions
- Boil a large pot of water, add gnocchi, and cook until they float, about 4-5 minutes. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté onion, bell pepper, and sweet corn for 4-5 minutes until soft.
- Add gnocchi, zucchini, and garlic to the skillet, sauté for 1-2 minutes until the gnocchi are lightly browned.
- Stir in half and half, lime zest and juice, salt, black pepper, and half of the Parmesan cheese. Simmer for 2-3 minutes.
- Mix in half of the basil and serve topped with the remaining Parmesan cheese and basil.
Nutrition Facts (estimated)
Servings
6
Calories
285
Total fat
9g
Total carbohydrates
49g
Total protein
9g
Sodium
552mg
Cholesterol
10mg
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