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Summer Vegetable Gnocchi
with Sweet Corn, Bell Pepper & Basil
35 MIN
2 Servings
From the Test Kitchen
This gnocchi dish highlights the bright, robust flavors of sweet corn and bell pepper. For another layer of fresh flavor, we’re chopping sautéed kale with sweet basil to bring together their delicious verdant flavors, then adding the duo to our gnocchi and vegetables. A bit of butter and Parmesan cheese—and a little more fresh basil—turn this quick-cooking dish into an elegant summertime classic.
Get Cooking-
NutritionPER SERVING
-
Calories700 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and roughly chop the garlic. Remove and discard the kale stems; roughly chop the leaves. Pick the basil leaves off the stems; discard the stems. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Cut out and discard the stem, ribs and seeds of the bell pepper; small dice the pepper.
2
Cook & chop the kale:
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add half the garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the kale; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly wilted. Add 1 cup of water; cook, stirring occasionally, 7 to 9 minutes, or until the kale has wilted and the water has cooked off. Transfer to a cutting board and add half the basil; finely chop. Wipe out the pan.
3
Cook the vegetables:
In the same pan, melt the butter on medium-high until hot. Add the pepper, corn and remaining garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined.
4
Cook the gnocchi:
While the vegetables cook, add the gnocchi to the pot of boiling water and cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Reserving ¼ cup of the gnocchi cooking water, drain thoroughly.
5
Finish the gnocchi & plate your dish:
Add the cooked gnocchi, chopped kale and basil, half the reserved gnocchi cooking water and a drizzle of olive oil to the pan of vegetables. Cook, stirring vigorously to coat the gnocchi, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining gnocchi cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste. Divide between 2 dishes. Garnish with the cheese and remaining basil (tearing any larger leaves just before adding). Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and roughly chop the garlic. Remove and discard the kale stems; roughly chop the leaves. Pick the basil leaves off the stems; discard the stems. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Cut out and discard the stem, ribs and seeds of the bell pepper; small dice the pepper.
2
Cook & chop the kale:
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add half the garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the kale; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly wilted. Add 1 cup of water; cook, stirring occasionally, 7 to 9 minutes, or until the kale has wilted and the water has cooked off. Transfer to a cutting board and add half the basil; finely chop. Wipe out the pan.
3
Cook the vegetables:
In the same pan, melt the butter on medium-high until hot. Add the pepper, corn and remaining garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined.
4
Cook the gnocchi:
While the vegetables cook, add the gnocchi to the pot of boiling water and cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Reserving ¼ cup of the gnocchi cooking water, drain thoroughly.
5
Finish the gnocchi & plate your dish:
Add the cooked gnocchi, chopped kale and basil, half the reserved gnocchi cooking water and a drizzle of olive oil to the pan of vegetables. Cook, stirring vigorously to coat the gnocchi, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining gnocchi cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste. Divide between 2 dishes. Garnish with the cheese and remaining basil (tearing any larger leaves just before adding). Enjoy!
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