Creamy Summer Corn Gnocchi

This Creamy Summer Corn Gnocchi is my favorite way to capture the sweet flavor of summer corn in a comfort food dish. Each bite brings the creaminess of gnocchi and the brightness of fresh herbs together, making it a hit at every warm-weather dinner table. Trust me, it is the kind of meal that feels as sunny as a July afternoon.

I whipped this up for a family barbecue after picking fresh corn at a local farmstand. Everyone wanted seconds and I knew it would be a summer tradition.

Ingredients

• Fresh gnocchi: brings soft pillowy texture and cooks in minutes. Look for gnocchi in the refrigerated section for the best tender results
• Fresh corn kernels: deliver sweet crisp bursts. Choose cobs with bright green husks and plump kernels for best flavor
• Heavy cream: creates a silky decadent sauce that feels special without much work
• Vegetable broth: lightens everything while adding depth. Opt for a low sodium version so you can control the salt
• Grated Parmesan cheese: adds nutty salty layers. Freshly grated is always more aromatic than pre-shredded
• Unsalted butter: enriches the sauce and helps brown the aromatics. Use high quality butter if you can
• Garlic: gives a savory kick to balance the sweetness of the corn
• Finely chopped onion: melts down to form the flavor base of the dish. Sweet onions are my favorite for their mild profile
• Fresh thyme: brings herby notes. If you use dried thyme crush it between your fingers to release the oils
• Olive oil: prevents sticking and rounds out the flavors. Extra virgin is ideal for the best taste
• Salt and pepper: bring out every ingredient's natural flavor
• Fresh basil: provides a fragrant pop of green just before serving

Step-by-Step Instructions

Prepare the Corn:

Shuck the corn and carefully cut the kernels away from the cob. Use the back of your knife to scrape the milky juice off the cobs too for extra flavor

Cook the Gnocchi:

Boil a large pot of salted water. Drop the gnocchi in and wait for them to float which usually takes about two or three minutes. Once they bob to the top use a slotted spoon to lift them out gently and set aside. Save half a cup of the pasta cooking water

Sauté the Aromatics:

Place a large skillet on medium heat and add olive oil and butter. When the butter melts add the finely chopped onion. Cook slowly for at least four minutes until the onions look glossy and have softened without browning. Stir in the minced garlic and cook just until you can smell it

Cook the Corn and Liquids:

Toss the fresh corn kernels into the skillet. Sauté for a few minutes to bring out their natural sugars. Pour in the vegetable broth and heavy cream. Stir well and gently simmer for around five to seven minutes giving the sauce time to thicken slightly without boiling hard

Finish with Gnocchi and Cheese:

Sprinkle in grated Parmesan and thyme then season with salt and pepper. Add the cooked gnocchi to the skillet. Gently stir to coat each dumpling with sauce. If your sauce feels too thick add a bit of your reserved pasta water until silky. Warm everything together for a couple more minutes

Serve:

Spoon the creamy corn gnocchi onto plates. Add fresh basil leaves on top for brightness and aroma. Serve right away while everything is warm

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The year I tried adding thyme from my garden was a turning point. It brought the whole dish together and now my daughter thinks of thyme as the magic touch for creamy dinners. I also love the crunch of pan-cooked corn on a summer night

Storage tips

Let leftovers cool before transferring them to an airtight container. They stay good in the fridge for up to three days. To reheat add a splash of broth or cream and warm gently in a skillet to revive the sauce without making the gnocchi gummy

Ingredient substitutions

You can swap frozen corn for fresh when out of season just thaw and drain well before using. For a lighter dish substitute half and half or whole milk for heavy cream but expect a thinner sauce. Pecorino cheese is a great stand in for Parmesan if you prefer a sharper bite

Serving suggestions

Serve this gnocchi as a main course with a big green salad or alongside grilled chicken or shrimp for a heartier plate. It also works beautifully as a festive side on a larger summer spread

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Cultural and historical context

Gnocchi originated in Italy and has long been a homey family favorite. Marrying it to corn which is a summer staple in the US brings together the best pieces of Italian comfort and American summer harvest tradition. It really celebrates both worlds with every bite

Recipe FAQs

→ Can I use frozen corn instead of fresh?

Yes, frozen corn is an easy substitute if fresh is unavailable. Thaw before adding, and the flavors and texture will still shine.

→ What other herbs work well in this dish?

Basil and parsley add freshness while tarragon or chives can bring a subtle twist to complement the creamy sauce and corn.

→ Is it possible to make this dish vegetarian?

Absolutely, the ingredients are already vegetarian. Simply ensure your Parmesan is suitable for vegetarians if required.

→ Can I prepare the gnocchi ahead of time?

You can cook gnocchi in advance and store them tossed with a little oil. Add them to the sauce just before serving to warm through.

→ What protein pairs well on the side?

Grilled chicken, shrimp, or crispy pancetta all complement the creamy flavors and add an extra layer of heartiness to the meal.

→ How do I make the sauce thicker or thinner?

Add reserved pasta water to thin the sauce, or simmer a bit longer to reduce for a richer texture as desired.