I’m giving you a summer hug in a bowl.
You need it, right?
I definitely need it.
We all do — hug it out.
Sometimes summer calls for comfort, but when it’s sweltering outside the comfort has to come in a bowl. It’s too hot for anything else. This skillet gnocchi is that warm, comforting hug—without heating your whole house.
Are you tired of corn yet? I ask every year, but I never get tired of it. Grilled corn is seasonal magic and pairs with almost everything. I’ve even used it in ice cream before, so yes — corn is that versatile.
This skillet brings together a few simple, summer-forward ingredients:
- Shiitake mushrooms
- Lots of grilled corn, cut from the cob
- A touch (or a generous splash) of cream
- Mini potato gnocchi — adorable and bite-sized
- Plenty of freshly grated Parmigiano-Reggiano
- A handful of fresh basil and oregano for brightness
It’s creamy but still light in texture, and it comes together quickly on the stovetop. It’s one of those dishes I’ve made over and over since spring because it’s easy, comforting, and endlessly adaptable. I’m often found standing by the stove, stealing gnocchi straight from the pan.
You can customize it — add cherry tomatoes, grilled chicken, spinach, or poblanos for heat. The base stays the same: sautéed aromatics and mushrooms, a splash of cream, grated cheese, bright herbs, sweet grilled corn, and pillowy gnocchi. It’s the kind of summer dinner that uses up garden produce and still feels indulgent.
Summer Skillet Gnocchi
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Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 sweet onion, diced
- 2 garlic cloves, minced
- 1 cup shiitake mushrooms
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 to 3/4 cup half and half
- 1/2 cup freshly grated Parmigiano-Reggiano, plus more for topping
- 3 ears of grilled corn, cut from the cob
- 1 pound mini gnocchi, cooked
- fresh basil and oregano for garnish
Instructions
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Heat a large skillet over medium-low and add the olive oil and butter. When the butter melts, add the diced onion and cook until softened, about 6 to 8 minutes. Stir in the garlic and cook for another minute, then add the mushrooms. Cook 5 to 6 minutes, stirring often, until the mushrooms soften. Season with salt and pepper.
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Meanwhile, cook the gnocchi according to package directions and drain.
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Increase heat to medium. Slowly stream in the half and half while stirring, scraping any browned bits from the pan. Start with about 1/2 cup and add more if needed to reach your desired sauciness. Stir in the grated Parmesan and taste, adjusting seasoning as needed. Toss in the grilled corn and cooked gnocchi, stirring to coat everything in the sauce. Top with extra cheese and scatter basil and oregano before serving.
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Squeeze — that’s your hug.