If you’re craving a comforting dish that bursts with fresh, vibrant flavors, you’ve got to try this Succotash-Inspired Gnocchi Recipe. It’s a delightful twist on classic gnocchi, bringing together sweet corn, crisp bacon, tender zucchini, and the brightness of fresh herbs to create a meal that feels both familiar and exciting. Trust me, once you make this, it’ll become one of your new go-to weeknight favorites!
Why You’ll Love This Recipe
- Vibrant Flavor Combo: Succotash ingredients bring sweetness, smokiness, and herbaceous notes together beautifully.
- Simple Ingredients: Uses pantry staples with fresh veggies to make a show-stopping meal.
- Comfort Food Elevated: Gnocchi is pillowy and soft, paired perfectly with crisp bacon and buttery sauce.
- Quick to Prepare: Ready in just about an hour – perfect for a flavorful weeknight dinner.
Ingredients You’ll Need
This Succotash-Inspired Gnocchi Recipe is all about fresh, colorful ingredients that create incredible texture and taste. Each component plays a role: zucchini adds tender green goodness, corn kernels bring natural sweetness, and bacon gives that irresistible crunch and smoky richness.
- Kosher salt: Essential for seasoning both the water and the veggies to boost the overall flavor.
- Gnocchi: The star starch—soft and pillowy, they soak up all the delicious pan juices.
- Extra-virgin olive oil: A drizzle for cooking zucchini, adding subtle fruitiness.
- Zucchini: Quartered and chopped for tender bites that add color and freshness.
- Freshly ground black pepper: For a subtle spicy kick that ties everything together.
- Thick-cut bacon: Cut into strips for that perfect crispy, savory crunch.
- Onion and red bell pepper: These bring sweetness and depth after sautéing in bacon fat.
- Corn kernels: Sweet bursts that capture the essence of classic succotash.
- Fresh thyme leaves: Adds lovely herbal aroma and a slight earthiness.
- Butter: Creates a luscious coating to finish the gnocchi and veggies.
- Lemon juice: The bright acid that wakes up the dish and balances richness.
- Torn basil: A fresh, green garnish to finish the dish with fragrant notes.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
One of the best things about this Succotash-Inspired Gnocchi Recipe is how easy it is to adapt! Feel free to get creative—whether you’re accommodating dietary preferences or just using what’s in your fridge. These variations let you make the dish your own without losing any of its charm.
- Vegetarian version: Skip the bacon and add smoked paprika for that smoky vibe, or use crispy smoked tempeh for protein.
- Extra veggies: Toss in sautéed mushrooms or diced cherry tomatoes for more texture and flavor depth.
- Herb swaps: Substitute thyme with rosemary, oregano, or tarragon for a different herbal kick.
- Make it spicy: Add a pinch of red chili flakes while cooking the bell pepper to introduce some heat.
How to Make Succotash-Inspired Gnocchi Recipe
Step 1: Cook the Gnocchi
Bring a large pot of salted water to a boil and cook the gnocchi according to the package instructions. These little pillows usually cook up quickly—once they float to the top, they’re ready! Drain them well and set aside to keep warm while you prepare the rest of the dish.
Step 2: Sauté the Zucchini
In a spacious skillet over medium heat, warm the olive oil. Toss in the zucchini pieces and cook, stirring occasionally, until they’re tender and start to turn golden—about 10 minutes. Don’t forget to season with salt and freshly ground black pepper. Once done, transfer the zucchini to a plate to rest.
Step 3: Crisp the Bacon
Using the same skillet, cook the bacon strips over medium heat. Stir occasionally so they crisp evenly and render their flavorful fat. This takes roughly 10 minutes. When the bacon is beautifully crispy, transfer it onto a paper towel-lined plate to drain any excess grease.
Step 4: Cook the Onion and Bell Pepper
Leave about a tablespoon of bacon fat in the skillet and discard the rest. Add the chopped onion and red bell pepper, seasoning with a pinch of salt and pepper. Cook for around 7 minutes until the veggies soften and their natural sweetness develops, stirring occasionally to avoid browning.
Step 5: Combine and Finish
Stir in the corn kernels and fresh thyme, letting the mixture warm through for about 3 minutes. Add your reserved gnocchi and butter to the skillet, tossing everything together until the butter melts and coats the gnocchi beautifully. Remove the pan from heat and gently stir in the lemon juice, sautéed zucchini, and about three-quarters of the crispy bacon.
Step 6: Serve and Garnish
Divide the gnocchi mixture among bowls, then sprinkle with torn fresh basil and the remaining crispy bacon strips. This last bit of bacon adds an irresistible crunch and garnishes the dish beautifully. Serve warm and enjoy every colorful, flavorful bite!
Pro Tips for Making Succotash-Inspired Gnocchi Recipe
- Don’t Overcrowd the Pan: When sautéing zucchini and veggies, give them space so they caramelize nicely instead of steaming.
- Reserve Some Bacon Fat: Use the bacon fat to cook the onions and peppers—it adds a smoky depth that elevates every bite.
- Butter Finish: Stirring in butter at the end creates a luscious, silky coat that keeps the gnocchi from sticking together.
- Fresh Herbs Are Key: Don’t skip the thyme and basil, as they bring brightness and balance to this hearty dish.
How to Serve Succotash-Inspired Gnocchi Recipe
Garnishes
To enhance both presentation and flavor, garnish your gnocchi with torn fresh basil leaves for a fragrant, vibrant touch. A little extra freshly cracked black pepper or a light drizzle of olive oil can also elevate the serving. For a fun texture contrast, sprinkle some toasted pine nuts or crispy fried shallots on top.
Side Dishes
This Succotash-Inspired Gnocchi Recipe pairs wonderfully with a simple green salad dressed with lemon vinaigrette, which complements the richness of the dish. Roasted or steamed asparagus or green beans add a fresh crunch. For a heartier meal, serve alongside grilled chicken or pan-seared fish for added protein.
Creative Ways to Present
Serve this gnocchi in shallow bowls to showcase the colorful succotash vegetables nestled around each pillowy piece. Use brightly colored plates to highlight the peppers and corn, or top with edible flowers for a fresh garden feel. For a fun twist, try stacking the gnocchi and veggies in small rings or molds to create mini towers—perfect for impressing guests!
Make Ahead and Storage
Storing Leftovers
Keep any leftover gnocchi in an airtight container in the refrigerator for up to 2 days. To maintain the best texture, avoid letting the sauce sit too long as gnocchi can absorb moisture and become mushy. Reheat gently for best results.
Freezing
This dish doesn’t freeze as well once combined because the gnocchi’s texture changes after thawing. However, you can freeze cooked gnocchi separately before mixing with the veggies. Flash freeze gnocchi on a baking sheet, then transfer to a freezer bag for up to 2 months.
Reheating
For the best texture, gently reheat the gnocchi and succotash mixture in a skillet over medium-low heat with a splash of broth or water. This helps prevent sticking and revives the buttery sauce. Avoid the microwave if you can, as it may make the gnocchi gummy.
FAQs
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Can I make this Succotash-Inspired Gnocchi Recipe vegan?
Absolutely! Swap the bacon for smoky tempeh or mushrooms and replace butter with vegan margarine or olive oil. Make sure to use vegan gnocchi or homemade potato dumplings without eggs.
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What can I use instead of gnocchi?
If you don’t have gnocchi on hand, small pasta shapes like orecchiette or even cooked baby potatoes can work well as substitutes in this recipe.
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Can I use frozen corn for the succotash?
Yes! Frozen corn works perfectly, just thaw and pat dry before adding it to the skillet to avoid excess moisture in the dish.
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How do I prevent the gnocchi from sticking together?
Be sure to drain the gnocchi well after cooking and toss immediately in the skillet with butter or oil to coat them. Also, avoid overcrowding when cooking the gnocchi to allow even heat distribution.
Final Thoughts
This Succotash-Inspired Gnocchi Recipe is a sunshine-filled dish that brings together simple ingredients in a truly magical way. It’s perfect whether you want a cozy solo dinner or something to impress friends and family. Give it a try—you’re going to love how fresh, comforting, and downright delicious it is!
PrintSuccotash-Inspired Gnocchi Recipe
This Succotash-Inspired Gnocchi recipe combines pillowy gnocchi with fresh summer vegetables, crispy bacon, and fragrant herbs for a hearty and flavorful dish. The gnocchi is boiled to perfection, then tossed with sautéed zucchini, bell peppers, corn, and crispy bacon, finished with a squeeze of lemon juice and fresh basil to brighten the flavors. Ideal for a satisfying yet fresh weeknight meal.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Total Time: 1 hr
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Gnocchi and Vegetables
- 1 (17.5-oz) package gnocchi
- 1 medium zucchini, quartered lengthwise and cut into 1/2″ pieces
- 1/2 medium onion, chopped
- 1 medium red bell pepper, chopped
- 1 cup corn kernels, defrosted and patted dry if frozen
Cooking and Seasonings
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 Tbsp. extra-virgin olive oil
- 4 slices thick-cut bacon, cut into 1/2″ strips
- 1 Tbsp. fresh thyme leaves
- 3 Tbsp. butter
- Juice of 1/2 lemon
- Torn basil, for garnish
Instructions
- Cook Gnocchi: In a large pot of boiling salted water, cook the gnocchi according to package directions until they float to the surface and are tender. Drain and set aside.
- Sauté Zucchini: Heat the olive oil in a large skillet over medium heat. Add the zucchini pieces and cook, stirring occasionally, until they are tender and golden brown, about 10 minutes. Season with kosher salt and freshly ground black pepper. Transfer the zucchini to a plate and set aside.
- Cook Bacon: In the same skillet over medium heat, add the bacon strips and cook, stirring occasionally, until the bacon is crispy and browned, about 10 minutes. Remove the bacon with a slotted spoon and place on a paper towel-lined plate to drain excess fat.
- Sauté Onion and Bell Pepper: Remove all but about 1 tablespoon of bacon fat from the skillet. Add the chopped onion and red bell pepper to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the onion and peppers are softened and translucent, about 7 minutes.
- Add Corn, Thyme, and Gnocchi: Stir in the corn kernels and fresh thyme leaves and cook until warmed through, about 3 minutes. Add the reserved gnocchi and butter. Cook while tossing gently until the butter is fully melted and the gnocchi are coated.
- Finish and Serve: Remove the skillet from heat and stir in the lemon juice, sautéed zucchini, and three-quarters of the cooked bacon. Divide the gnocchi mixture among serving bowls and garnish each serving with torn fresh basil and the remaining bacon strips on top.
Notes
- Be sure to pat the corn dry if using frozen to avoid excess moisture.
- Reserve some bacon fat to add flavor when sautéing vegetables.
- You can substitute turkey bacon for a leaner option, though flavor will differ slightly.
- Fresh thyme can be substituted with dried thyme if unavailable, but reduce quantity to 1 teaspoon.
- Serve immediately for best texture; gnocchi can become mushy if reheated.
