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One-Pot Summer Veggie Gnocchi

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One-Pot Summer Veggie Gnocchi is a quick and comforting meal made with soft potato gnocchi, colorful summer vegetables, and savory Parmesan cheese. Everything cooks together in one pot for a fresh, flavorful, and satisfying dinner perfect for busy weeknights.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

  • 1 pound potato gnocchi
  • 1 zucchini, diced
  • 1 cup cherry tomatoes
  • 1 cup corn kernels
  • 1 bell pepper, diced
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 cups vegetable broth
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh basil, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes

Instructions

  1. Heat olive oil in a large pot or deep skillet over medium heat.
  2. Add the minced garlic and cook for about 1 minute until fragrant.
  3. Stir in the zucchini, bell pepper, and corn, then cook until the vegetables begin to soften.
  4. Add the cherry tomatoes and cook until they start to burst slightly.
  5. Pour in the vegetable broth and bring the mixture to a gentle simmer.
  6. Stir in the potato gnocchi and cook for several minutes until the gnocchi become tender and the broth reduces slightly.
  7. Season with salt, black pepper, and red pepper flakes.
  8. Sprinkle Parmesan cheese over the gnocchi and stir gently until creamy.
  9. Finish with fresh basil and serve warm.

Notes

  • Frozen gnocchi can be used directly without thawing.
  • Spinach or kale can be added for extra greens.
  • Heavy cream or cream cheese creates a richer and creamier sauce.
  • Grilled chicken, shrimp, or white beans add extra protein.
  • Store leftovers with a splash of broth when reheating to maintain texture.

Nutrition

Find it online: https://juliameals.com/one-pot-summer-veggie-gnocchi/