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The Food Lab

Parisian Gnocchi With Roasted Cherry Tomatoes, Corn, and Zucchini

Parisian Gnocchi With Roasted Cherry Tomatoes, Corn, and Zucchini

[Photographs: J. Kenji Lopez-Alt]

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

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Parisian Gnocchi With Roasted Cherry Tomatoes, Corn, and Zucchini

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About This Recipe

Yield:Serves 4
Active time:30 minutes (plus 45 minutes to make gnocchi)
Total time:30 minutes (plus 45 minutes to make gnocchi)
This recipe appears in: The Food Lab: How to Make Parisian Gnocchi
Rated:

Ingredients

  • 1 pint cherry tomatoes, each tomato split in half
  • 5 tablespoons extra-virgin olive oil
  • 1 medium clove garlic, minced (about 1 teaspoon)
  • Kosher salt and freshly ground black pepper
  • 1 cup fresh corn kernels (from about 1 large ear of corn)
  • 1 small zucchini, split in half lengthwise and cut into 1/4-inch half moons
  • 1 small summer squash, split in half lengthwise and cut into 1/4-inch half moons
  • 1 recipe Parisian Gnocchi
  • 2 tablespoon chopped fresh parsley leaves
  • 2 tablespoons finely chopped chives
  • 1/4 freshly grated Parmesan cheese

Procedures

  1. 1

    Adjust oven rack to center position and preheat oven to 300°F. Toss cherry tomatoes in a large bowl with 1 tablespoon olive oil and garlic. Season to taste with salt and pepper. Transfer to a foil-lined rimmed baking sheet and roast until tomatoes are tender and softened, about 20 minutes.

  2. 2

    Meanwhile, heat 1 tablespoon oil in a large non-stick or cast iron skillet over high heat until lightly smoking. Add corn, season to taste with salt and pepper, and cook, tossing occasionally, until well-browned, about 5 minutes total. Transfer to a large plate and set aside. Wipe out skillet with a paper towel and return to high heat.

  3. 3

    Add 1 tablespoon oil to now-empty skillet and heat until lightly smoking. Add zucchini and squash and cook, tossing occasionally, until well-browned, about 4 minutes total. Transfer to another large plate and set aside. Wipe out skillet with a paper towel.

  4. 4

    When tomatoes have finished roasting, remove from oven and set aside. Heat remaining 2 tablespoons olive oil in now-empty skillet over high heat until lightly smoking. Add gnocchi and cook, tossing occasionally, until well-browned on all sides, about 6 minutes total. Add corn, zucchini, squash, tomatoes, and herbs to pan and toss to combine. Transfer to a serving platter or individual plates, top with grated Parmesan cheese, and serve.

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