Quick Gnocchi with Vegetables

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Nothing beats the satisfaction of a 15-minute dinner that tastes like you spent hours in the kitchen. This gnocchi with vegetables recipe transforms simple store-bought gnocchi into a restaurant-quality meal using fresh corn, cherry tomatoes, and a buttery sauce that will have your family asking for seconds.

I discovered this recipe during one of those chaotic weeknight moments when I had leftover vegetables and hungry kids staring at me expectantly. The beauty of gnocchi with vegetables lies in its incredible versatility – you can use whatever vegetables are hiding in your crisper drawer. The sweet corn kernels burst with summer flavor while the cherry tomatoes create a light, buttery sauce that coats each pillowy gnocchi perfectly—similar to the fresh flavors in my Street Corn Chicken Rice Bowl. My teenagers actually fight over the last serving, which tells you everything you need to know about how delicious this dish really is. Let’s get cooking!

Why You’ll Love This Gnocchi with Vegetables

I’ve made this gnocchi with vegetables countless times for my family, and it never fails to impress despite being ridiculously simple. The entire dish comes together in just 15 minutes, making it perfect for those hectic weeknight dinners when you need something fast but satisfying. Store-bought gnocchi becomes absolutely magical when tossed with the buttery corn and tomato sauce – it’s like upgrading instant mac and cheese to gourmet status.

The recipe is incredibly forgiving and adaptable, so you can swap in zucchini, bell peppers, or whatever vegetables you have on hand—just like I do in my Honey Sriracha Ground Chicken and Broccoli for bold weeknight flavor. My favorite part is watching my kids devour vegetables without complaint because they’re so perfectly seasoned and mixed with those irresistible little potato dumplings.

Storage & Serving Tips

This gnocchi with vegetables is definitely best served immediately while the gnocchi are perfectly tender and the sauce is glossy and hot. I recommend pairing it with warm garlic bread or a simple green salad to round out the meal beautifully. Pro tip: always reserve some of that starchy gnocchi cooking water – it’s pure gold for creating a silky sauce that clings to every piece. If you do have leftovers, reheat them gently in a saucepan with a splash of water to loosen the sauce, though I rarely have this problem since my family polishes off the entire skillet. For the best texture, avoid microwaving leftovers as it can make the gnocchi rubbery and unappetizing.

What to Serve with Gnocchi with Vegetables

To make this quick gnocchi dish feel like a complete meal, I love serving it with something light yet satisfying. A crisp Cottage Cheese Chicken Salad balances the buttery sauce beautifully, or try Slow Cooker Cheddar Corn with Bacon for a cozy, comforting twist. If you’re keeping things lighter, Greek Yogurt Bagels or a slice of 2-Ingredient Cottage Cheese Flatbread make perfect sides without overpowering the dish.

Conclusion

This quick gnocchi with vegetables proves that weeknight dinners don’t have to be boring or complicated. The combination of buttery corn, burst cherry tomatoes, and tender gnocchi creates a meal that feels both comforting and elegant. Give this recipe a try tonight – your family will thank you for it!

Quick & Easy Gnocchi with Vegetables

Buttery gnocchi with corn and cherry tomatoes ready in 15 minutes

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb gnocchi store bought
• 4 tbsp butter divided
• 2 shallots finely diced
• 1 cup corn from 2 ears, frozen is also fine
• 10 oz cherry tomatoes on-the-vine if possible
• 0.5 cup grated Parmesan optional, plus more for serving
• fresh basil to serve
• sea salt and black pepper to taste

Equipment

• Large saucepan
• Large frying pan/skillet

Method

 

1. Bring a large pan of salted water to a boil and cook the gnocchi according to the packet instructions. Once cooked, drain and reserve ½ cup of the cooking water.
2. Meanwhile melt 2 tablespoons butter over a medium heat in a large frying pan/skillet. Cook the shallots and corn on a medium heat until they start to color and soften (around 8 minutes). Season well with sea salt and black pepper.
3. Add the cherry tomatoes and turn down the heat. Cook everything together for a further 5 minutes until the tomatoes start to burst. Stir through another 2 tablespoons of butter.
4. Stir the cooked and drained gnocchi into the skillet and stir in ¼-½ cup of the reserved cooking water to make a buttery sauce.
5. Add another 1-2 tablespoons butter if you like (optional depending on how buttery you would like the sauce to be).
6. Stir in the grated parmesan. Taste and check the seasoning. Adjust if needed.
7. Serve with fresh basil and more grated cheese if using.

Notes

Always retain some of the water you cooked the gnocchi in – this water is full of starch and ideal for thickening the sauce. This dish is best served freshly made as you risk overcooking the gnocchi when reheating. Can substitute vegetables with zucchini, bell peppers, garden peas, green beans, broccolini, spinach, or Swiss chard.