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Creamy Corn and Gnocchi Pasta

This creamy corn and gnocchi pasta recipe is THEE one-pan 20 minute meal of the summer.

 Creamy corn and gnocchi served in a pasta bowl topped with Parmesan cheese, black pepper and fresh basil

We all love a one-pan meal, eh? <- gosh I'm so Canadian 😅

I love that this is creamy pasta recipe that doesn't involve actual cream! Because so often, I don't have cream on hand!

This recipe is vegetarian, which makes it a perfect meatless Monday meal, if that's your thing! If it's not your thing, you could totally add bacon or pancetta to this recipe, and it would be extra delish.

The sweetness of the corn, the tender gnocchi, the rich creamy sauce and the brightness from the lemon and basil make this 20 minute dinner, a family favourite.

Serve this Creamy Corn and Gnocchi recipe with one of these salads, and call it a day! (or should I say dinner):

Creamy Corn and Gnocchi Pasta

Serves 4

What you'll need:

2 tbsp butter

2 tbsp extra virgin olive oil

2 small shallots, minced

2 garlic cloves, minced

2 cups frozen or fresh corn kernels

1/4 cup dry white wine (I use cooking wine from the grocery store because I like to drink my good stuff)

Salt & pepper, to taste)

1 1/2 cups milk

1 500g bag Rummo gnocchi

1/2 cup grated Parmesan cheese + more for serving (obvy)

Zest of 1 lemon

1/4 cup fresh basil, sliced into thin strips


Add 2 tbsp butter and 2 tbsp of extra virgin olive oil to a large, non-stick skillet (that has a lid) over medium heat. Once the butter has melted add 2 minced shallots and 2 cloves of minced garlic and sweat for 2-3 minutes. Turn the heat up to medium-high and add 2 cups or frozen or fresh corn kernels to the pan, along with a good pinch of kosher or sea salt and a few grinds of black pepper. Cook for 3 minutes. Dump the 500g bag of Rummo gnocchi to the pan and cook for 3 minutes undisturbed. Add 1/4 of white wine to the pan and reduce by half (this will probably only take 1 minute). Pour in 1 1/2 cups of milk and stir to combine. Bring to a light simmer, reduce heat to low and cover and cook for 3 minutes. Remove the lid, turn off the heat and stir in 1/2 cup grated Parmesan cheese, zest of 1 lemon and 1/4 cup of thinly sliced fresh basil leaves. If the sauce is too thick you can always add more milk or water, to thin it out a bit.

To serve: divided into pasta bowls and top with additional grated Parmesan and fresh basil.

Enjoy, my friends!

Chef Jill's Signature



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