Golden brown pan fried gnocchi layered with tomato, corn and zucchini served with a mountain of grated parmesan cheese. This is an easy side dish recipe that will please adults and children alike.
Cut zucchini in half lengthwise and then thinly slice on a diagonal.
Slice corn kernels from corn cob.
In a skillet or large fry pan, add butter and melt over medium-high heat.
Add gnocchi and pan fry for about 6-8 minutes until golden brown on both sides. Remove pan fried gnocchi and set aside.
In the same skillet or large fry pan, add olive oil.
Place cherry tomatoes and fry for 2 -3 minutes or until slightly charred.
Drizzle balsamic vinegar over cherry tomatoes and let them absorb the vinegar.
Then add zucchini and corn to the fry pan and continue to sauté with tomatoes for another 2-3 minutes.
Once done, return pan fried gnocchi to the pan.
Season with salt and pepper.
Remove from the fry pan to a large plate.
Add grated parmesan cheese to serve.
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Notes
Store bought gnocchi works perfectly fine for this recipe and makes it a quick side dish.
There is no need to pre-boil gnocchi before frying the gnocchi. However, if you have a dried version and not the fresh type, it might be worth boiling it first according to the package and then pan fry.
Substitute tomato, corn or zucchini with other vegetables if you don’t have these readily available. Try spinach, red bell peppers, pumpkin, peas or broccoli.
For a vegan option, check the ingredients in your store bought gnocchi to see if it includes eggs. Some gnocchi recipes use eggs, and some don’t. Switch the butter for olive oil and also omit the parmesan cheese.
There are gluten free gnocchi options available which include switching out the wheat flour for a gluten free flour.