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Succotash-Inspired Gnocchi Recipe

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4.8 from 120 reviews

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.

Ingredients

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://queenrecipe.com/succotash-inspired-gnocchi-recipe/