Golden Gnocchi with Summer Vegetables

Taste of Cofrancesco
5 hours ago
4 min read

Prep Time: 15 mins	Cook Time: 25 mins
Total Time: 40 mins	Serves: 4

JUMP TO RECIPE

Golden Gnocchi with Summer Vegetables is a simple celebration of summer produce. Lightly pan-seared gnocchi are tossed with caramelized vegetables and finished with a sweet balsamic dressing that coats every bite. Folding the dressing into the warm vegetables allows the flavors to mingle beautifully, while fresh basil and feta add the perfect finishing touch. It's equally delicious served as a light vegetarian dinner or alongside grilled chicken, steak, or fish.

Why Brown the Gnocchi?

Although gnocchi are fully cooked once they float to the surface of the boiling water, a quick trip to the skillet transforms them completely. Lightly browning the outside creates a delicate golden crust while keeping the centers soft and pillowy.

Cook the Vegetables in Stages

Summer vegetables cook at different rates, so adding them to the skillet in stages ensures each one reaches the perfect texture. The eggplant has time to become tender and lightly caramelized while the zucchini, squash, peppers, and corn stay vibrant and just crisp-tender.

Dress While Everything Is Warm

Pouring the balsamic dressing over the gnocchi and vegetables while they're still warm allows the flavors to coat every ingredient evenly. The warm gnocchi also absorb a little of the dressing, making every bite even more flavorful.

Add the Basil at the End

Fresh basil is delicate and only needs the residual heat of the gnocchi and vegetables to soften slightly and release its wonderful aroma. Folding it in at the very end preserves both its bright color and fresh flavor.

Parmesan or Feta?

Freshly grated Parmesan adds a rich, nutty finish, while crumbled feta offers a brighter, tangier contrast. Either cheese pairs beautifully with the sweet balsamic dressing, so choose whichever best suits your taste.

Cutting Onion Wedges

If you are curious on how to cut the onion into eighths then into lovely bite-sized pieces for this recipe, here is how to do it.

Start by placing the onion on its side and slicing off the top stem end, but leave the hairy root end intact to keep everything stable while you work.

Next, stand the onion upright on its flat top and slice straight down through the center of the root to divide it into two equal halves.

Set one half aside for another recipe, and peel the papery outer skin off the half you are using.

Place your onion half flat side down on the cutting board and slice it straight down the middle from the root to the top, and then slice those two pieces in half again to create four wedges.

Finally, turn those four wedges sideways and slice them right across the middle to cut the long shapes in half, creating smaller, bite-sized chunks that will cook quickly and mix perfectly with the gnocchi.

NUTRITION INFORMATION

Ingredients

For the Gnocchi & Vegetables

• 1 (16-ounce) package potato gnocchi

• 2 teaspoons olive oil

• 1 small zucchini, sliced into half-moons or quarters

• 1 small yellow squash, sliced into half-moons or quarters

• 1 small eggplant, cut into ½-inch cubes

• 1½ cups fresh or frozen corn kernels

• 1 red bell pepper, diced

• 1/2 red onion, cut into eighths

• 1 cloves garlic, minced

• ½ teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

For the Sweet Balsamic Dressing

• 3 tablespoons balsamic vinegar

• 2 tablespoons extra-virgin olive oil

• 2 teaspoons honey

• 1 small garlic clove, finely grated

• ½ teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

To Finish

• ¼ cup fresh basil, cut into a chiffonade

• 2–3 tablespoons crumbled feta cheese, for serving (optional)

Instructions

Cook the Gnocchi

Bring a large pot of generously salted water to a boil. Add the gnocchi and cook according to the package directions, about 2–3 minutes, or until they float to the surface. Drain well.

Heat a large nonstick skillet over medium-high heat. Add the cooked gnocchi and cook for 2–3 minutes, turning occasionally, until lightly golden on the outside. Transfer to a plate.

Cook the Vegetables

In the same skillet, heat the olive oil over medium-high heat. Add the eggplant and cook for about 5 minutes, stirring occasionally, until lightly browned and beginning to soften.

Add the zucchini, yellow squash, bell pepper, red onion, corn, salt, and pepper. Continue cooking for another 5–7 minutes, stirring occasionally, until the vegetables are tender and lightly caramelized. Stir in the garlic and cook for 30 seconds, until fragrant.

Prepare the Dressing

Whisk together the balsamic vinegar, olive oil, honey, garlic, salt, and pepper until well combined.

Finish the Dish

Return the gnocchi to the skillet and gently toss with the vegetables. While everything is still warm, pour the balsamic dressing over the gnocchi and vegetables, tossing gently until evenly coated.

Remove the skillet from the heat and fold in the basil chiffonade. The residual heat will gently soften the basil and release its wonderful aroma without overcooking it. Sprinkle with Parmesan cheese, if using. Serve immediately.