Summer Tomato Pesto + Grilled Corn Gnocchi.

Summer Tomato Pesto + Grilled Corn Gnocchi.

3 servings
For real though, doesn't this Simple Summer Tomato Pesto + Grilled Corn Gnocchi (whew!) look like a plate from heaven?? 

Ingredients

  • cherry tomatoes
    2 pints
  • 2 tablespoons olive oil

    divided

    ⅓ c
  • kosher salt + pepper
  • garlic

    finely chopped or grated

    2 cloves
  • toasted walnuts
    ⅝ c
  • lemon zest
    1 tsp
  • crushed red pepper flakes
    ½ tsp
  • grated parmesan
    ½ c
  • potato gnocchi

    i like to use delallo brand

    16 oz
  • zucchini or yellow summer squash

    peeled into ribbons

    1
  • grilled corn

    kernels removed from the cob

    2 ears
  • fresh basil

    roughly torn

    1 c
  • feta cheese

    crumbled

    6 oz
  • poached eggs
    2

Directions

  1. 1

    Preheat the oven to 400 degrees F.

  2. 2

    Add the cherry tomatoes, 2 tablespoons olive oil, the garlic and a generous sprinkle of salt and pepper to a baking dish. Toss well, making sure the tomatoes are coated in olive oil. Roast for 10-15 minutes or until the tomatoes collapse. Remove, and allow the tomatoes to cool slightly.

  3. 3

    Add half of the tomatoes (reserving the remaining tomatoes for tossing with the gnocchi) and both cloves of garlic to a food processor along with the remaining 1/3 cup olive oil and the toasted walnuts. Pulse until mostly smooth. Add the lemon zest, crushed red pepper and parmesan, pulse to combine. Taste and add more salt if needed.

  4. 4

    Bring a large pot of salted water to a boil. Boil the gnocchi according to package directions. Before you drain the gnocchi scoop out about 1/2 cup pasta water, drain the gnocchi well, and then add it back to the hot pot. To the gnocchi, add the zucchini and give it a good toss. Next add about half of the tomato pesto and toss, adding more pesto if desired (you may not use all of the pesto). Stir in the reserved roasted tomatoes, grilled corn and basil. If needed, thin the gnocchi sauce with the reserved pasta water.

  5. 5

    Divide the hot gnocchi among plates and top with feta cheese and a poached egg. Sprinkle the egg with salt + pepper. EAT!

  6. 6

    PS. I like to break the egg and then toss it with the gnocchi, it creates a carbonara like gnocchi!

Summer Tomato Pesto + Grilled Corn Gnocchi.

Summer Tomato Pesto + Grilled Corn Gnocchi.

40 min3 servings1020 cal

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About this Recipe

Dreaming of a dish that perfectly captures the vibrant flavors of summer? This Summer Tomato Pesto + Grilled Corn Gnocchi is your answer, bringing together sun-kissed tomatoes, sweet corn, and fluffy gnocchi for an unforgettable main course. It's a culinary escape that feels both elegant and effortlessly fresh.

What makes this gnocchi dish truly special is the celebration of seasonal produce at its peak. The homemade pesto, bursting with the natural sweetness of ripe cherry tomatoes and brightened by lemon zest, offers a unique, vibrant alternative to traditional basil pesto. Paired with smoky grilled corn and tender potato gnocchi, it creates a symphony of textures and tastes that's far more than the sum of its parts.

Prepare for a delightful blend of fresh, sweet, and savory notes in every bite of this substantial main course. You'll experience the juicy burst of roasted cherry tomatoes, the subtle crunch of toasted walnuts, and the irresistible smoky sweetness of grilled corn, all tossed with pillowy potato gnocchi. Fresh basil and ribbons of zucchini add lightness, while crumbled feta provides a tangy counterpoint. A perfectly poached egg crowns the dish, adding a luxurious, creamy richness that ties all the vibrant flavors together. This is a satisfying meal designed to highlight the very best of summer's bounty.

Feeling creative in the kitchen? You can easily customize this vibrant dish to suit your pantry or preferences. Swap the toasted walnuts in the pesto for classic pine nuts for a different nutty depth. If you don't have zucchini or yellow summer squash, consider adding other seasonal vegetables like sautéed asparagus or tender spinach. For a different cheese profile, crumbled goat cheese or fresh mozzarella could stand in for the feta, offering a milder creaminess. You can also adjust the crushed red pepper flakes to your preferred level of heat or omit them entirely.

This elegant yet comforting dish is ideal for a relaxed summer dinner with friends or a delightful weekend main course. Serve it simply in wide, shallow bowls to showcase its beautiful array of colors and components.

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