Gnocchi with Squash, Sweet Corn and Goat Cheese

Gnocchi with Squash, Sweet Corn and Goat Cheese

Servings: 4 Preparation: 15 Mins


  • 1 package (20 oz.) Celentano Gnocchi
  • 4 tablespoons unsalted butter, divided
  • 1 small zucchini, thinly sliced
  • 1 small yellow squash, thinly sliced
  • 1 cup sweet corn
  • 2 garlic cloves, minced
  • Juice of 1 lemon
  • Salt and black pepper to taste
  • ¼ cup soft goat cheese
  • 1 tablespoon chopped flat leaf parsley


Bring a pot of water to a boil. Add the gnocchi and cook according to package instructions. Drain and return to the pot. Toss warm, cooked gnocchi with 1 tablespoon of butter and set aside. Meanwhile, melt remaining butter in a large sauté pan over medium heat. Cook the butter for 3 minutes until it begins to bubble and turn light golden brown - be careful not to let the butter burn. Add the zucchini, squash, corn, and garlic and sauté for 2-3 minutes until warmed through. Turn off the heat and stir the cooked gnocchi into the vegetables. Add a generous squeeze of lemon juice and salt and black pepper to taste. Transfer to a serving bowl and top with small chunks of goat cheese and a sprinkling of chopped parsley. 

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