Cheesy Gnocchi With Corn and Pesto
Updated April 14, 2026
Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
- Ready In
- 25 min
- Rating
- Comments
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Ingredients
3 tablespoons extra-virgin olive oil
1 pound shelf-stable gnocchi
About 3 cups canned or fresh corn kernels (from two 15-ounce cans or about 4 fresh cobs)
½ cup store-bought or homemade pesto, plus more for topping
Salt and pepper
8 ounces grated whole-milk, low-moisture mozzarella
Nutritional analysis per serving (4 servings)
67 grams carbs; 69 milligrams cholesterol; 662 calories; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams saturated fat; 36 grams fat; 6 grams fiber; 839 milligrams sodium; 23 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a 12-inch skillet over medium-high heat, heat the oil until sizzling hot, about 2 minutes. Add the gnocchi and sear, undisturbed, for 4 minutes, until crispy underneath.
- Step 2
Add the corn and cook, stirring occasionally, for 2 minutes, until softened. Remove from the heat.
- Step 3
Stir in the pesto. Season with salt as needed, and add a few cracks of black pepper.
- Step 4
Place an oven rack underneath the broiler. Set the broiler to high.
- Step 5
Top the gnocchi and corn with the cheese. Place the skillet underneath the broiler and broil for about 4 minutes, until the cheese is completely melted and slightly charred on top.
- Step 6
Top with more pesto and divide among bowls.
Private Notes
Comments
In Step 1, heat the oil in a skillet or sauté pan with a lid. Toss in the gnocchi, add 1/4 cup water, cover, and steam for 3 or 4 minutes. Remove the lid and continue to sear until crisp as directed, and proceed to Step 2.
Nice. Easily in the NYT Cooking top-5 when it comes to the flavor/effort cost ratio. This sucker costs about $15 for 4 servings, and it had my kids asking me to put in the rotation. That's a win.
This recipe was really easy. It took less than 25 minutes so I spent the remaining planned time for "working on dinner" to do the Monday NYT crossword.
My gnocchi just stuck to the bottom of my le cruset and I lost the bottom halves to that. But, I carried on. I added some white beans for protein after seeing another commenter say they did it. I also squeezed in a lemon that I had zested the night before and wanted to use up. I used a large bag of frozen corn because that’s what I had (28oz) and Costco pesto. It came together just fine, though I wish the gnocchi could have gotten a nice sear, and it was super quick to make. Definitely adding this one in to my rotation!
I altered the recipe a bit. I caramelized thin onion slices and added a generous amount of Cajun seasoning. I also used a blend of Mozzarella, Cheddar, and Parmesan. It woke up what looked like an interesting, but dull-sounding, recipe. It was delicious!
I made this w homemade pesto and leftover corn OFF the cob. For corn: Make sure the corn is still crispy. I steam corn on cob for five minutes and then plunge in cold water— helps to make sure that there is some crunch. I would make this recipe again. Summer comfort food.