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5 from 2 votes

Baked Gnocchi with Summer Vegetables

This Baked Gnocchi with Summer Vegetables is the perfect mid-week summer night meal that comes together in under 30 minutes!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Pasta
Servings: 6 -8 servings
Author: Taylor Stinson

Ingredients

  • 2 packages store-bought gnocchi
  • 2 tbsp butter
  • 3 cloves garlic minced
  • 3/4 cup light cream 10%
  • 1/2 cup parmesan cheese grated
  • 2 tsp lemon zest grated
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 bunch asparagus chopped
  • 1 zucchini chopped
  • 1/2 red pepper chopped
  • 1/2 yellow pepper chopped
  • 2 cobs corn sliced
  • 1/4 cup chopped sun dried tomatoes
  • 1/4 cup fresh chopped basil
  • 1/2 cup mozzarella cheese thinly sliced

Instructions

  • Preheat the oven to 425 degrees.
  • Cook gnocchi according to package directions (usually it isn't for more than 2-3 min).
  • Meanwhile, melt butter either in large saucepan or large cast iron pan. Use the cast iron if you have it because then it can go right into the oven from there.
  • Add garlic and saute for 30 seconds. Add drained gnocchi, cream, parmesan cheese, lemon zest, salt and pepper, tossing all together. Add all the veggies, then toss again.
  • If you're not using the cast iron pan, transfer mixture from large frying pan to a large casserole dish. Sprinkle basil overtop, then top with slices of mozzarella cheese and bake for 15 min.
  • Remove from oven and serve right away!