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Light and airy Parisian-style gnocchi are crisped in olive oil and served with oven-roasted cherry tomatoes, zucchini, and sweet corn.
By
J. Kenji López-Alt
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J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
Learn about Serious Eats'Editorial Process
Updated March 30, 2023
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Why It Works
- Parisian gnocchi crisp up easily when sautéed with olive oil in a skillet.
While the best Italian gnocchi are light and pillowy, Parisian-style gnocchi are even lighter, and far easier to make.
While boiling them in the style of Italian gnocchi is a great way to cook them, you can also fry the gnocchi in a skillet to be used as a blank palate for any number of seasonally-based pasta dishes.
Toss them with chunks of squash cooked down in brown butter with sage and a squeeze of lemon, or with charred Brussels sprout leaves and shallots in the fall. Serve them with some great canned tomatoes in the winter. Toss them with some simply blanched fresh peas and asparagus tips in the spring.
I particularly like to catch the last days of summer's glory by combining them with some sautéed sweet corn, zucchini, and oven-roasted tomatoes with plenty of olive oil and Parmesan.
September 2013
Recipe Details
Parisian Gnocchi With Roasted Cherry Tomatoes, Corn, and Zucchini
Active30 mins
Total75 mins
Serves4 servings
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 recipeParisian Gnocchi
2 tablespoons chopped fresh parsley leaves
2 tablespoons finely chopped chives
1/4 cup grated parmesan cheese
Directions
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.
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.
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.
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.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__20130827-gnocchi-parisian-souffle-27-d52b2712cff640baaaa12391f0a7108c.jpg "Parisian Gnocchi With Roasted Cherry Tomatoes, Corn, and Zucchini Recipe (3)")
Read More
- Parisian Gnocchi Recipe
- Parisian Gnocchi Soufflé Recipe
- Gnocchis
- French
- Vegetarian Mains
- Corn
- Tomato
| Nutrition Facts (per serving) | |
|---|---|
| 339 | Calories |
| 26g | Fat |
| 19g | Carbs |
| 10g | Protein |
Show Full Nutrition Label
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| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 339 |
| % Daily Value* | |
| Total Fat 26g | 34% |
| Saturated Fat 7g | 37% |
| Cholesterol 55mg | 18% |
| Sodium 507mg | 22% |
| Total Carbohydrate 19g | 7% |
| Dietary Fiber 3g | 11% |
| Total Sugars 6g | |
| Protein 10g | |
| Vitamin C 22mg | 112% |
| Calcium 207mg | 16% |
| Iron 1mg | 6% |
| Potassium 487mg | 10% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
