Parisian Gnocchi With Roasted Cherry Tomatoes, Corn, and Zucchini

Light and airy Parisian-style gnocchi are crisped in olive oil and served with oven-roasted cherry tomatoes, zucchini, and sweet corn.

J. Kenji López-Alt

Updated March 30, 2023

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Why It Works

Parisian gnocchi crisp up easily when sautéed with olive oil in a skillet.

While the best Italian gnocchi are light and pillowy, Parisian-style gnocchi are even lighter, and far easier to make.

While boiling them in the style of Italian gnocchi is a great way to cook them, you can also fry the gnocchi in a skillet to be used as a blank palate for any number of seasonally-based pasta dishes.

Toss them with chunks of squash cooked down in brown butter with sage and a squeeze of lemon, or with charred Brussels sprout leaves and shallots in the fall. Serve them with some great canned tomatoes in the winter. Toss them with some simply blanched fresh peas and asparagus tips in the spring.

I particularly like to catch the last days of summer's glory by combining them with some sautéed sweet corn, zucchini, and oven-roasted tomatoes with plenty of olive oil and Parmesan.

September 2013

Recipe Details

Parisian Gnocchi With Roasted Tomato and Corn Recipe

Active 30 mins

Total 75 mins

Serves 4 servings

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Ingredients

1 pint cherry tomatoes, each tomato split in half
5 tablespoons extra-virgin olive oil
1 medium clove garlic, minced (about 1 teaspoon)
Kosher salt and freshly ground black pepper
1 cup fresh corn kernels (from about 1 large ear of corn)
1 small zucchini, split in half lengthwise and cut into 1/4-inch half moons
1 small summer squash, split in half lengthwise and cut into 1/4-inch half moons
1 recipe Parisian Gnocchi
2 tablespoons chopped fresh parsley leaves
2 tablespoons finely chopped chives
1/4 cup grated parmesan cheese

Directions

Adjust oven rack to center position and preheat oven to 300°F. Toss cherry tomatoes in a large bowl with 1 tablespoon olive oil and garlic. Season to taste with salt and pepper. Transfer to a foil-lined rimmed baking sheet and roast until tomatoes are tender and softened, about 20 minutes.
Meanwhile, heat 1 tablespoon oil in a large non-stick or cast iron skillet over high heat until lightly smoking. Add corn, season to taste with salt and pepper, and cook, tossing occasionally, until well-browned, about 5 minutes total. Transfer to a large plate and set aside. Wipe out skillet with a paper towel and return to high heat.
Add 1 tablespoon oil to now-empty skillet and heat until lightly smoking. Add zucchini and squash and cook, tossing occasionally, until well-browned, about 4 minutes total. Transfer to another large plate and set aside. Wipe out skillet with a paper towel.
When tomatoes have finished roasting, remove from oven and set aside. Heat remaining 2 tablespoons olive oil in now-empty skillet over high heat until lightly smoking. Add gnocchi and cook, tossing occasionally, until well-browned on all sides, about 6 minutes total. Add corn, zucchini, squash, tomatoes, and herbs to pan and toss to combine. Transfer to a serving platter or individual plates, top with grated Parmesan cheese, and serve.

Nutrition Facts (per serving)
339	Calories
26g	Fat
19g	Carbs
10g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	339
% Daily Value*
Total Fat 26g	34%
Saturated Fat 7g	37%
Cholesterol 55mg	18%
Sodium 507mg	22%
Total Carbohydrate 19g	7%
Dietary Fiber 3g	11%
Total Sugars 6g
Protein 10g
Vitamin C 22mg	112%
Calcium 207mg	16%
Iron 1mg	6%
Potassium 487mg	10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.