This Quick & Easy Gnocchi with Vegetables can be ready in 15 minutes. Perfect for busy weeknights, the buttery corn and tomato sauce takes store bought gnocchi to the next level.
½cupGrated Parmesan or Vegetarian Alternative - optional, plus more for serving
Fresh Basil - to serve
Sea Salt and Black Pepper
Instructions
Bring a large pan of salted water to a boil and cook the gnocchi according to the packet instructions.
Once cooked, drain and reserve ½ cup of the cooking water.
Meanwhile melt 2 tablespoons butter over a medium heat in a large frying pan/skillet. Cook the shallots and corn on a medium heat until they start to color and soften. This should take around 8 minutes. Season well with sea salt and black pepper.
Add the cherry tomatoes and turn down the heat. Cook everything together for a further 5 minutes until the tomatoes start to burst. Stir through anothert 2 tablespoons of butter.
Stir the cooked and drained gnocchi into the skillet and stir in ¼ -½ cup of the reserved cooking water to make a buttery sauce.
Add another 1-2 tablespoons butter if you like - this is entirely optional depending on how buttery you would like the sauce to be.
Stir in the grated parmesan or veggie alternative.
Taste and check the seasoning. Adjust if needed,
Serve with fresh basil and more grated cheese if using.
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.