Summer Corn Gnocchi

Nothing says summer on a plate quite like this Summer Corn Gnocchi—a dish that’s as sunny and vibrant as the season itself! Sweet, juicy corn is transformed into soft, pillowy gnocchi that melt in your mouth, paired with a light, creamy finish. Each bite feels like a burst of sunshine, taking you straight to picnics, garden parties, and warm evening dinners outdoors.

Fun fact: gnocchi has been a cherished Italian staple for centuries, traditionally made with potatoes. This version puts a seasonal spin on the classic by incorporating sweet summer corn—affordable, abundant, and absolutely delicious when fresh. Whether you’re cooking for your family, entertaining guests, or just treating yourself, this recipe brings comfort and elegance together in one bowl.

What is Summer Corn Gnocchi?

The word gnocchi comes from Italian, meaning “lumps” or “knots”—a fitting description for these tender little dumplings. Traditionally made with potatoes and flour, this variation adds corn for a sweet, summery twist. The result? A delightful dumpling that’s light, flavorful, and perfect for soaking up Parmesan, herbs, or a simple butter sauce. Think of it as Italian comfort food dressed up in summer’s best ingredients.

Why You’ll Love This Dish

• Seasonal Sweetness: Corn adds a natural pop of flavor that balances the creamy, cheesy notes.

• Affordable Luxury: Fresh corn is inexpensive in peak season, making this a budget-friendly gourmet dish.

• Customizable Toppings: Parmesan, basil, or even a drizzle of olive oil elevate it beautifully.

If you enjoy cozy pasta dishes like creamy Alfredo or zesty lemon spaghetti, this will be right up your alley.

Ingredients You’ll Need

• 2 cups sweet corn (fresh or frozen)

• 1 cup ricotta cheese

• 1 large egg

• 1 teaspoon salt

• 1 ½ cups all-purpose flour (plus extra for dusting)

• ½ cup grated Parmesan cheese

• Fresh basil leaves (for garnish)

• Black pepper, to taste

Step-by-Step Instructions

1. Cook the Corn: Boil or sauté kernels for 5 minutes until tender.

2. Make the Dough: In a bowl, combine ricotta, corn, egg, and salt. Stir in flour gradually until you have a soft dough.

3. Shape the Gnocchi: Roll dough into ropes (½ inch thick), cut into 1-inch pieces, and press lightly with a fork for ridges.

4. Cook the Gnocchi: Drop into boiling salted water. When they float (2–3 minutes), remove with a slotted spoon.

5. Finish the Dish: Sauté gnocchi in a skillet with olive oil and Parmesan for 2 minutes until lightly coated. Season with black pepper.

6. Serve: Garnish with fresh basil and extra Parmesan.

What to Serve With It

Pair this gnocchi with:

• A crisp green salad with lemon vinaigrette

• Roasted summer vegetables

• A chilled glass of white wine or sparkling lemonade

Tips for Success

• Flour Balance: Adjust the flour if the dough feels too sticky—add slowly until workable.

• Flavor Boost: Infuse olive oil with garlic or mix herbs into the dough for extra depth.

• Batch Cooking: Boil in small batches so gnocchi cook evenly without sticking.

Storage & Reheating

• Refrigerate: Store cooked gnocchi in an airtight container for up to 2 days.

• Freeze: Place uncooked gnocchi on a baking sheet, freeze, then transfer to a bag (prevents sticking).

• Reheat: Cook frozen gnocchi straight in boiling water—ready when they float!

Bright, comforting, and wonderfully fresh, this Summer Corn Gnocchi brings together the best of Italy and the best of summer in one bowl. Once you try it, it’ll earn a spot in your warm-weather recipe rotation.

Summer Corn Gnocchi

Delightful homemade gnocchi with summer corn, ricotta, and Parmesan, served with fresh basil for a creamy, flavorful dish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Gnocchi

• 2 cups sweet corn (fresh or frozen) Fresh corn should be removed from the cob, frozen corn should be thawed.
• 1 cup ricotta cheese Soft and creamy for best texture.
• 1 large egg Helps bind the ingredients together.
• 1 teaspoon salt Adjust to taste.
• 1.5 cups all-purpose flour (plus extra for dusting) Adjust based on moisture of ricotta.
• 0.5 cup grated Parmesan cheese For mixing with gnocchi and for topping.
• to taste black pepper Freshly cracked for best flavor.

For Garnish

• a handful Fresh basil leaves For topping before serving.

Method

 

Preparation

1. If using fresh corn, remove the kernels from the cob. For frozen corn, simply thaw them. Boil or sauté the corn for about 5 minutes until tender.
2. In a mixing bowl, combine the ricotta cheese, corn, egg, and salt. Stir until mixed. Gradually fold in flour, mixing until you achieve a soft, not overly sticky dough.
3. Dust your work surface with flour and divide the dough into quarters. Roll each portion into a long rope (about ½ inch thick) and cut it into 1-inch pieces. Optionally, use a fork to create ridges on each piece for that authentic gnocchi texture.

Cooking

1. Bring a pot of salted water to boil. Gently drop the gnocchi into boiling water. Once they float to the surface (about 2-3 minutes), remove them with a slotted spoon and place on a plate.
2. In a skillet over medium heat, add a splash of olive oil. Toss in the cooked gnocchi along with Parmesan cheese, sauté for an additional 2 minutes to coat them in the melting cheese. Season with black pepper.

Serving

1. Top with fresh basil and sprinkle extra Parmesan before serving. Enjoy your delightful Summer Corn Gnocchi!

Notes

Store any remaining gnocchi in an airtight container in the fridge for up to 2 days. For longer storage, freeze uncooked gnocchi on a baking sheet before transferring to a freezer bag.