1 lb gnocchi (store-bought or homemade)

2 cups fresh corn kernels (from 2–3 ears of corn)

1 cup heavy cream or dairy-free substitute

1 small onion, finely chopped (optional)

2 garlic cloves, minced (optional)

2 tablespoons olive oil or butter

Salt and pepper, to taste

1/2 teaspoon red pepper flakes (optional)

Fresh herbs such as basil or parsley, for garnish

1/4 cup grated Parmesan or vegan cheese (optional garnish)

Lemon zest, for finishing (optional)

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Warm oil or butter in a large skillet over medium heat. Add onion and garlic (if using) and cook until fragrant, about 3–5 minutes.
Add corn kernels and sauté until softened and lightly golden, about 5 minutes.
Pour in cream and stir well. Simmer gently until sauce thickens and coats the corn, about 5 minutes. Season with salt, pepper, and red pepper flakes if desired.
Meanwhile, cook gnocchi in salted boiling water until they float, about 2–3 minutes. Drain.
Add cooked gnocchi directly to the skillet with the sauce. Toss to coat evenly.
Remove from heat, stir in fresh herbs and lemon zest if using. Garnish with Parmesan or vegan cheese before serving.

Frozen corn can be used just thaw and drain first.

For a vegan version, use dairy-free cream and vegan cheese.

To lighten the dish, substitute half-and-half or a milk blend for cream.

Add extra vegetables such as zucchini, spinach, or cherry tomatoes for more texture.

If the sauce is too thick, stir in a splash of pasta water, milk, or broth.