Gnocchi are one of my favorite types of pasta — those small, pillowy potato dumplings are hard to resist. When I see gnocchi on a restaurant menu, I’m often tempted to order them regardless of the sauce because their soft texture and comforting bite are so satisfying. This recipe skips a heavy, traditional sauce in favor of a light, fresh summer pairing: sweet corn and ripe tomatoes. Using peak-season produce gives the dish bright flavor and a simple, rustic appeal that relies on the ingredients instead of complicated techniques.
This recipe takes a bit of time because you’ll make the gnocchi from scratch, but it uses only a few straightforward ingredients and yields a comforting, seasonal meal. Preparing the potatoes with a ricer creates a light texture that’s easy to work into a tender dough. If you don’t own a ricer, use a fine grater or mash thoroughly to avoid lumps. As a bonus, rolling the dough into ropes and cutting them into pieces makes for a satisfying, hands-on cooking session — think of it as an enjoyable kitchen workout.
- 3 lbs russet potatoes
- 3 cups all-purpose flour
- 1 egg, slightly beaten
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 2 cups chopped tomatoes
- 2 ears fresh corn
- 1/2 cup fresh basil, cut into ribbons
- 1 tsp. salt
- 1/4 tsp. red pepper flakes
- 1/4 tsp. black pepper
- Parmesan cheese for topping, optional
- Cook the potatoes until tender. Steaming in a large pot with a steamer basket preserves flavor and keeps them dry; if you boil them, leave the skins on to prevent excess water absorption. Allow the potatoes to cool until you can handle them safely.
- Rice the potatoes using a potato ricer for the smoothest texture. If you don’t have a ricer, press them through a fine mesh or grate them finely to remove lumps.
- Combine the riced potatoes with the flour and beaten egg. Work the mixture gently by hand until it forms a soft dough; avoid overworking, which can make gnocchi tough.
- Portion the dough and roll each piece into a long rope roughly 1/2 inch thick. Cut the ropes into 1-inch pieces and, if desired, press lightly with a fork to create ridges that help hold the sauce. Place the gnocchi on a floured tray while you bring a large pot of salted water to a rolling boil.
- While the water heats, warm the olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 2–3 minutes—watch carefully to avoid browning.
- Cut the kernels from the corn cobs with a sharp knife and add them to the skillet. Cook the corn for 2–3 minutes to soften and release sweetness.
- Add the chopped tomatoes to the skillet and season with salt, black pepper, and red pepper flakes. Cook the mixture another 2–3 minutes, allowing the flavors to meld but keeping the tomatoes bright and fresh.
- Remove the skillet from the heat and stir in the basil ribbons to preserve their aroma and color.
- When the water is boiling, lower the gnocchi into the pot in batches to avoid overcrowding. The gnocchi are done when they float to the surface, usually within a few minutes.
- Use a slotted spoon to transfer the cooked gnocchi to the skillet with the corn and tomatoes. Toss gently so the gnocchi pick up the warm vegetable mixture and the flavors combine.
- Serve immediately while hot, finishing with freshly grated Parmesan if you like. A drizzle of extra virgin olive oil and a few extra basil leaves make a nice final touch.
Tips and variations: For a lighter version, brown the cooked gnocchi in a hot skillet with a little olive oil for a crisp exterior before tossing with the vegetables. If you prefer a creamier result, stir in a few tablespoons of mascarpone or ricotta off the heat. Add a handful of arugula or baby spinach at the end for extra color and a peppery contrast. Leftover gnocchi keep well in the refrigerator for up to two days when stored in an airtight container; reheat gently in a skillet with a splash of water or broth.
This dish highlights summer produce and the satisfying texture of homemade gnocchi. It’s an approachable recipe for cooks who want to try making gnocchi from scratch, and it’s flexible enough to adapt to what’s in season in your market. Serve with a simple green salad and a glass of your favorite beverage for a relaxed, seasonal meal that celebrates fresh ingredients.