Butter Parmesan Gnocchi with Squash, Corn & Tomatoes

A Quick Summer Dinner That Hits All the Right Notes

I’m honestly a little obsessed with this butter parmesan gnocchi. It feels indulgent with its buttery, cheesy, crispy gnocchi, but it’s also full of fresh summer vegetables. The contrast between the tender veggies and the crunchy gnocchi is what gets me every time. My family loves it so much that I always have to make extra.

Why You’ll Love This Butter Parmesan Gnocchi

• The gnocchi gets perfectly crispy on the outside while staying tender inside, a texture contrast that makes every bite exciting.
• It comes together in just 25 minutes, and you only need one skillet, so cleanup is a breeze.
• It’s a great way to use up summer produce like zucchini, corn, and tomatoes, and you can easily swap in whatever you have on hand.

Key Ingredients for the Best Summer Vegetable Gnocchi

• Gnocchi: I use dried gnocchi from the pasta aisle. Look for firm brands without added flavors. Boil just until they float, then pan-fry for a crispy exterior.
• Fresh Parmesan: Grate it yourself from a block. Pre-shredded doesn’t melt as smoothly and has less flavor. Freshly grated gives a nutty, salty kick.
• Sweet Corn: Fresh corn cut from the cob is best in summer, but frozen works too. It adds a pop of sweetness that balances the savory elements.

Kitchen Tools for This Gnocchi with Squash and Corn

• Large Skillet: A 12-inch skillet gives space for gnocchi to crisp in a single layer. Nonstick works, but stainless steel gets a good sear.
• Metal Spatula: A thin metal spatula flips gnocchi without breaking them.
• Large Pot: For boiling gnocchi without crowding.
• Colander: For draining cooked gnocchi.

Tips for Making Crispy Gnocchi and Perfect Vegetables

Getting the gnocchi crispy is all about the order of operations. Boil them first in well-salted water until they float, then drain thoroughly. Damp gnocchi won’t brown well. When you add them to the skillet with butter, spread in a single layer and don’t move them for a minute or two. That patience rewards you with a golden crust. Use a metal spatula to flip gently; a plastic one might tear them. Once brown on the second side, transfer to a plate.

For the vegetables, cook the zucchini and squash first until just tender, about 3 minutes. Then add the garlic and shallot for 2 minutes until fragrant. The corn and tomatoes go in last; a quick minute of heat warms them through without turning them mushy.

Expert Tips for the Best Butter Parmesan Gnocchi

For an even richer flavor, try browning the butter before adding the gnocchi. Melt the butter over medium heat and let it foam until it smells nutty and turns light amber, then toss in the boiled gnocchi. The browned butter adds a delicious toasty note that pairs beautifully with the parmesan.

Serve this dish right away. Once you stir in the parmesan and basil, the gnocchi is at its crispiest. If it sits, the cheese will clump and the gnocchi may soften. Have everyone at the table before you pull it off the heat.

Customize This Summer Vegetable Gnocchi

One of my favorite things about this dish is how easy it is to adapt. You can swap the zucchini and yellow squash for other summer vegetables like bell peppers, asparagus, or a handful of spinach stirred in at the end. For a heartier meal, add cooked chicken, Italian sausage, or shrimp. Brown the protein first, set it aside, and add it back with the gnocchi.

If you don’t have fresh corn, frozen corn works perfectly. No need to thaw; just add it straight to the pan and cook an extra minute. For a dairy-free version, replace the butter with olive oil and use a vegan parmesan alternative or nutritional yeast. The flavor shifts, but it’s still delicious.

What to Serve with This Gnocchi with Squash and Corn

This gnocchi is pretty complete on its own, but I love pairing it with a light, fresh side. A simple green salad with a lemony vinaigrette is always a good choice. The acidity cuts through the richness. For more summer flair, try a watermelon feta salad or a classic tomato salad. Both add brightness and color.

If you want something warm on the side, skillet green beans are a quick option. Just blanch and sauté with garlic until tender. And don’t forget a crusty piece of bread to soak up any leftover butter and cheese in the pan.

How to Store Leftover Butter Parmesan Gnocchi

Transfer leftovers to an airtight container and refrigerate for up to 3 days. The gnocchi will absorb moisture and become softer, but the flavors will still be great. For longer storage, see the freezing notes below.

Can You Freeze This Gnocchi Dish?

You can freeze this dish, but the texture of the gnocchi and vegetables will change. For best results, freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight, then reheat in a skillet over medium heat, adding a splash of broth to refresh the sauce. The gnocchi won’t be as crispy, but the flavor will still be comforting.

Best Ways to Reheat This Gnocchi

The microwave will make the gnocchi mushy, so I recommend using a skillet. Heat a tablespoon of butter or oil in a nonstick skillet over medium heat. Add the leftovers and cook, stirring occasionally, until heated through, about 5 minutes. If dry, add a splash of chicken or vegetable broth.

Butter Parmesan Gnocchi FAQs