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!