Gnocchi Succotash will help you satisfy all the hungry people in your life- and sneak in a full helping of vegetables. This is a spin on a classic succotash that replaces beans with gnocchi dumplings, I mean hello- how can you go wrong?
- 3 cups cherry tomatoes
- 3 cups coarsely chopped zucchini (about 2 medium zuchini)
- 1 medium onion coarsely chopped
- 4 corn cobbs, or 1 can of drained corn
- 1/4 cup pesto (optional)
- 1 package gnocchi (about 3 cups cooked if you have homemade!)
- 1 tablespoon olive oil
- salt & pepper to taste
Prep your veggies:
- Heat oven to 400. Coarsely chop zucchini and onion.
- In a mixing bowl and add the tomatoes, onion, olive oil, salt & pepper. (And canned corn, if using)
- Toss to coat veggies in oil, roast on a parchment lined sheet pan for 30 minutes. (if using corn on the cobb, leave the husks on and place corn on the baking sheet).
- Using the same mixing bowl, toss the zucchini with oil left in the bowl. We’ll add this in later to avoid soggy zucchini!
- While the veggies roast, boil water for the gnocchi. Cook and drain the gnocchi, set aside.
- At 30 minutes, add the zucchini to the baking sheet and cook and additional 5 minutes. You can remove the corn and let it start to cool, then remove from the cobb.
- Add all roasted vegetables to the mixing bowl, add cooked gnocchi, and 1/4 cup pesto. Stir gently to mix together!
** The pesto in this recipe is optional, with the juicy tomatoes you don’t have to use it!
** A traditional succotash includes red beans, and doesn’t usually have gnocchi or zucchini. This is our spin!
** You can substitute any other vegetables you have around… This gnocchi succotash recipe, as-is, is great for end of summer produce.
Keywords: Gnocchi, tomato