Succotash-Inspired Gnocchi

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Succotash-Inspired Gnocchi

Prep Time 10 minutes
Total Time 1 hour
Course Dinner
Servings 4


  • Kosher salt
  • 1 17.5-oz package gnocchi
  • 1 tbsp. extra-virgin olive oil
  • 1 medium zucchini quartered lengthwise and cut into 1/2″ pieces
  • Freshly ground black pepper
  • 4 slices thick-cut bacon cut into 1/2″ strips
  • 1/2 medium onion chopped
  • 1 medium red bell pepper chopped
  • 1 cup corn kernels defrosted and patted dry if frozen
  • 1 tbsp. fresh thyme leaves
  • 3 tbsp. butter
  • Juice of 1/2 lemon
  • Torn basil for garnish


  • Boil gnocchi in a large pot of salted water according to package instructions. Drain and set aside.
  • Heat olive oil in a large skillet over medium heat. Add zucchini and cook until tender and golden, about 10 minutes. Season with salt and pepper, then transfer to a plate.
  • In the same skillet, cook bacon until crispy, about 10 minutes. Transfer bacon to a paper towel-lined plate.
  • Reserve about 1 tablespoon of bacon fat in the skillet. Add onion and bell pepper, seasoning with salt and pepper. Cook until softened, about 7 minutes.
  • Add corn and thyme, cooking until warmed through, about 3 minutes. Add reserved gnocchi and butter, tossing until butter melts. Remove from heat and stir in lemon juice, zucchini, and three-quarters of the bacon.
  • Divide gnocchi mixture among bowls. Top with torn basil and remaining bacon. Enjoy your delightful summer-inspired dish!

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