Why You’ll Love This Recipe

Seasonal sweetness: Fresh corn adds natural sweetness and summery brightness.
Velvety indulgence: The creamy sauce wraps each gnocchi in luxurious texture.
Quick and satisfying: Ready in one pot and perfect for relaxed evenings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Gnocchi (store-bought or homemade)
Fresh corn kernels (ideally from fresh ears)
Heavy cream or a cream substitute
Aromatics: onions and garlic (optional)
Olive oil or butter
Seasonings: salt and pepper, herbs or spices to taste (e.g., thyme, basil, red pepper flakes)
Optional garnishes: fresh herbs (e.g., basil or parsley), citrus zest, or grated cheese

Directions

Sauté aromatics (if using): Warm oil or melt butter in a pan over medium heat. Add finely chopped onion and garlic; cook until fragrant and soft, about 3–5 minutes.
Cook corn: Add corn kernels to the pan and sauté until they begin to soften and turn lightly golden.
Simmer the sauce: Pour in cream (or substitute), stir to combine, and gently simmer until the sauce thickens and coats the kernels and aromatics. Adjust seasoning with salt, pepper, or additional herbs/spices.
Cook gnocchi: In a separate pot, cook the gnocchi until they float (or according to package instructions); drain and add directly into the sauce. Toss gently for even coating.
Finish and serve: Remove from heat, stir in optional fresh herbs or zest, and transfer to plates. Add a final touch of grated cheese or herbs if desired.

Servings and timing

Prep time: ~10 minutes (for chopping and prep)
Cook time: ~15 minutes (corn, sauce, and gnocchi)
Total time: ~25 minutes
Serves about 4 people

Variations

Dairy-free: Substitute the cream with full-fat coconut milk or a cashew-based cream alternative.
Add texture: Mix in sautéed vegetables like zucchini, diced tomatoes, or spinach.
Herb-infused: Fold in basil or parsley at the end for fresh flavor.
Spicy twist: Add a pinch of red pepper flakes or diced chile for heat.

Storage/Reheating

Let leftovers cool before transferring to an airtight container. Refrigerate for up to 3 days. Reheat gently in a skillet with a splash of cream or water to refresh the sauce avoid microwaving to preserve texture.

FAQs

Can I use frozen corn instead of fresh?

Yes thaw and drain it first. While it may lack some of the fresh sweetness, it still works well in the creamy sauce.

What kind of gnocchi works best?

Store-bought potato gnocchi works great. Homemade gnocchi is a delicious upgrade if you have the time.

Can I make this vegan?

Absolutely. Use a dairy-free cream and oil instead of butter. Omit cheese or use plant-based cheese for garnish.

Can I prepare the sauce ahead of time?

Yes make the sauce separately and store in the fridge. Reheat gently and add cooked gnocchi just before serving.

Is there a lighter version?

Use half-and-half or a lower-fat milk blended with a tablespoon of cream instead of full heavy cream.

How do I thin the sauce if it becomes too thick?

Just stir in a little hot water, milk, or vegetable broth until you reach the desired creamy consistency.

Can I bake this dish?

Transfer to a baking dish, top with breadcrumbs or cheese, and broil until golden for a gratin-style finish.

What herbs pair well with corn gnocchi?

Basil, chopped parsley, thyme, or even chives add flavorful freshness use what you have on hand.

Will it reheat well for leftovers?

Yes just reheat on the stove with a bit of moisture added. It will taste just as creamy and comforting.

Conclusion

This Creamy Summer Corn Gnocchi is a fast, luxurious, and utterly delicious way to enjoy seasonal corn. With its velvety sauce, tender gnocchi, and endless adaptation options, it’s a standout for both relaxed weeknights and casual dinner gatherings.