Cheesy Gnocchi with Corn and Basil Pesto
Soft potato gnocchi tossed in a vibrant basil pesto with sweet corn kernels and melted cheese for a comforting vegetarian meal. This italian-inspired vegetarian (vegetarian) ready in about 20 minutes blends potato gnocchi, frozen corn kernels, basil pesto into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb potato gnocchi
- 3/4 cup frozen corn kernels
- 1/3 cup basil pesto
- 3/4 cup shredded mozzarella cheese
- 2 tbsp olive oil
- 2 cloves, minced garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 1 lb potato gnocchi and cook for 2-3 minutes until they float to the surface, then drain.
- Step 2: While gnocchi cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 3: Add 3/4 cup frozen corn kernels to the skillet and cook for 3-4 minutes until heated through and beginning to brown.
- Step 4: Add the drained gnocchi to the skillet along with 1/3 cup basil pesto, 3/4 cup shredded mozzarella cheese, 1/2 tsp salt, and 1/4 tsp black pepper. Toss gently for 2 minutes until the cheese melts and coats the gnocchi.
- Step 5: Remove from heat and sprinkle 1/4 cup grated Parmesan cheese over the top before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cheesy Gnocchi with Corn and Basil Pesto take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Cheesy Gnocchi with Corn and Basil Pesto?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Cheesy Gnocchi with Corn and Basil Pesto?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cheesy Gnocchi with Corn and Basil Pesto for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cheesy Gnocchi with Corn and Basil Pesto vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
