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When it comes to cooking pasta, timing is crucial. For this Sweet Corn Pesto Gnocchi Bake, the gnocchi needs to be boiled just until they float to the surface of the water. This indicates that they are cooked through but still maintain that soft, pillowy texture that gnocchi is known for. Be sure to use a generous amount of salt in your boiling water; the salinity helps enhance the flavor of the gnocchi. A good rule of thumb is to add about one tablespoon of salt for every four quarts of water.

Sweet Corn Pesto Gnocchi Bake

Celebrate the flavors of summer with the Sweet Corn Pesto Gnocchi Bake, a comforting dish that brings together the sweetness of fresh corn, aromatic basil, and tender gnocchi. This recipe transforms simple ingredients into a vibrant meal that pleases both vegetarians and meat-lovers. With its creamy cheese topping and colorful cherry tomatoes, this dish is not only delicious but visually inviting. Perfect for family gatherings or cozy nights in, it’s a seasonal favorite you won’t want to miss.
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Ingredients
  

1 lb (450g) store-bought gnocchi

2 cups fresh sweet corn kernels (about 2-3 ears of corn)

1 cup fresh basil leaves, tightly packed

1/4 cup walnuts (or pine nuts for a more traditional pesto)

1/2 cup grated Parmesan cheese, plus more for topping

1/2 cup olive oil

2 cloves garlic

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 cup mozzarella cheese, shredded

1/2 tsp red pepper flakes (optional)

Instructions
 

Prepare the Sweet Corn Pesto: In a food processor, combine the fresh corn kernels, basil leaves, walnuts, Parmesan cheese, garlic, salt, and pepper. Pulse until finely chopped. With the processor running, gradually add the olive oil until the mixture is smooth and creamy. Taste and adjust seasoning if necessary. Set aside.

    Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions, usually about 2-3 minutes or until they float to the surface. Drain and set aside.

      Mix the Bake: In a large mixing bowl, combine the cooked gnocchi with the sweet corn pesto. Gently fold in the halved cherry tomatoes.

        Prepare the Bake Dish: Preheat your oven to 375°F (190°C). Grease a 9x13 inch (or similar size) baking dish with olive oil or non-stick spray. Pour the gnocchi mixture into the dish, spreading it evenly.

          Add Cheese Topping: Sprinkle the shredded mozzarella cheese over the top of the gnocchi mixture. For an extra burst of flavor, sprinkle a bit more grated Parmesan cheese, and red pepper flakes if using.

            Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbling and golden brown.

              Serve: Remove from the oven and let it cool for a few minutes. Serve warm, garnished with extra basil or a few corn kernels for a fresh touch.

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4-6 servings