Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4–6

Ingredients

For the Gnocchi

• 2 pounds potato gnocchi (store-bought or homemade)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 small shallot, finely diced
• 3 cups sweet corn kernels (fresh, frozen, or canned and drained)
• 1½ cups lima beans or butter beans (fresh, frozen, or canned and drained)
• 1 cup cherry tomatoes, halved
• 1 small zucchini, diced
• 1 red bell pepper, diced
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• 1 teaspoon smoked paprika
• ½ teaspoon crushed red pepper flakes (optional)
• Salt and black pepper, to taste

For the Creamy Sauce

• 1 cup heavy cream
• ½ cup vegetable broth or chicken broth
• ¾ cup grated Parmesan cheese
• 2 tablespoons cream cheese (optional, for extra creaminess)
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest

For Garnishing

• ¼ cup fresh basil leaves, torn
• 2 tablespoons fresh parsley, chopped
• Extra Parmesan cheese
• Freshly cracked black pepper
• Drizzle of olive oil
• Lemon wedges

Optional Additions

• 1 cup cooked shrimp
• 1 cup shredded rotisserie chicken
• Crispy bacon pieces
• Grilled corn kernels
• Fresh spinach
• Mushrooms
• Goat cheese

Equipment

• Large skillet or sauté pan
• Large pot
• Colander
• Wooden spoon
• Knife and cutting board
• Measuring cups and spoons

Instructions

Step 1: Prepare the Gnocchi

Bring a large pot of salted water to a boil.

Add the gnocchi and cook according to package directions, usually 2–4 minutes, until they float to the surface.

Once cooked, reserve ½ cup of pasta water, then drain the gnocchi.

Set aside.

Optional: For extra texture, pan-sear the cooked gnocchi in olive oil for 3–5 minutes until golden and lightly crispy.

Step 2: Cook the Vegetables

Heat olive oil and butter in a large skillet over medium heat.

Add the shallot and cook for 2–3 minutes until softened.

Add garlic and cook for 30 seconds until fragrant.

Stir in:

• Corn
• Lima beans
• Zucchini
• Bell pepper

Cook for 6–8 minutes, stirring occasionally, until the vegetables begin to soften and the corn develops a slightly golden color.

Step 3: Add Tomatoes and Seasonings

Add cherry tomatoes to the skillet.

Season with:

• Thyme
• Smoked paprika
• Red pepper flakes
• Salt
• Black pepper

Cook for another 2–3 minutes until the tomatoes begin to soften and release their juices.

Step 4: Make the Creamy Sauce

Reduce the heat to medium-low.

Pour in:

• Heavy cream
• Vegetable broth

Stir gently and simmer for 3–5 minutes until slightly thickened.

Add Parmesan cheese and cream cheese if using.

Stir until the cheese melts and the sauce becomes smooth.

Step 5: Combine the Gnocchi and Succotash

Add the cooked gnocchi to the skillet.

Gently toss everything together until the gnocchi is coated in the creamy sauce.

If the sauce is too thick, add reserved pasta water a little at a time until it reaches the desired consistency.

Step 6: Finish the Dish

Remove from heat.

Add:

• Lemon juice
• Lemon zest
• Fresh basil
• Fresh parsley

Stir gently to combine.

Taste and adjust seasoning with salt, pepper, or additional lemon juice.

Step 7: Serve

Transfer the Succotash Gnocchi to serving bowls.

Top with:

• Extra Parmesan cheese
• Fresh herbs
• Black pepper
• Olive oil drizzle

Serve warm with crusty bread or a fresh salad.

Serving Suggestions

Succotash Gnocchi pairs beautifully with:

• Garlic bread
• Green salad
• Roasted vegetables
• Grilled chicken
• Pan-seared salmon
• Shrimp skewers
• Fresh tomato salad
• Crispy breadsticks

Chef’s Tips

• Fresh summer corn gives the sweetest flavor, but frozen corn works well year-round.
• Pan-searing gnocchi after boiling adds a delicious golden crust.
• Avoid overcooking vegetables; succotash should remain colorful and slightly crisp.
• Add fresh herbs at the end to preserve their flavor.
• Use freshly grated Parmesan for the smoothest sauce.
• A splash of pasta water helps create a silky sauce that coats the gnocchi.
• For a lighter version, replace heavy cream with half-and-half or evaporated milk.

Variations

Summer Vegetable Succotash Gnocchi

Add:

• Fresh green beans
• Peas
• Asparagus
• Yellow squash

for an extra vegetable-packed version.

Cajun Succotash Gnocchi

Add:

• Cajun seasoning
• Smoked sausage
• Extra paprika
• Hot peppers

for a Southern-inspired twist.

Shrimp Succotash Gnocchi

Add seasoned shrimp during the final minutes of cooking for a seafood version.

Vegan Succotash Gnocchi

Use:

• Vegan gnocchi
• Olive oil instead of butter
• Coconut cream or cashew cream
• Nutritional yeast instead of Parmesan

Storage

Refrigerator

Store leftovers in an airtight container for up to 3 days.

Freezer

Freeze for up to 2 months. Cream sauces may slightly change texture after freezing.

Reheating

Warm gently in a skillet over low heat with a splash of broth or milk to loosen the sauce.

Nutrition (Approximate, per serving)

• Calories: 520
• Protein: 16 g
• Carbohydrates: 65 g
• Fat: 24 g
• Saturated Fat: 12 g
• Fiber: 8 g
• Sugar: 9 g
• Sodium: 620 mg

Succotash Gnocchi is a delicious blend of Italian comfort food and fresh summer produce. With creamy sauce, sweet corn, hearty beans, and tender gnocchi, it is a satisfying dish that brings seasonal flavors to the dinner table.