Crispy Gnocchi with Zucchini, Corn, and Goat Cheese

Does anyone else panic a bit when they get their CSA box, wondering what to cook up with each week’s bounty? Okay, maybe that’s just me. But thanks to Google I can just plug in the ingredients I want to use and see what inspires me. This week’s box from Dreyer Farms was bursting at the seams with corn, swiss chard, yams, apples, zucchini, and lettuce. I knew I wanted to use the corn right away, since there’s nothing better than fresh corn. Combine that with zucchini, goat cheese (left over from last week’s CSA box), and a package of gnocchi I had in the cabinet, and dinner was both easy and delicious. What more could you ask for?

Crispy Gnocchi with Zucchini, Corn, and Goat Cheese

Crispy Gnocchi with Zucchini, Corn, and Goat Cheese (adapted from Iowa Girl Eats)

1-1/2 Tablespoons olive oil
16oz packaged gnocchi
1-1/2 Tablespoons butter
1 zucchini, chopped
1/2 cup fresh corn kernels
1/2 onion, chopped
salt & pepper
3 garlic cloves, chopped
8 leaves basil, chopped & divided
3 oz. goat cheese

Heat olive oil in a large skillet over medium-high heat. Add gnocchi in one layer and saute undisturbed for 3-4 minutes, or until golden brown on the bottom. Toss, then continue sauteing for 3-4 more minutes or until golden brown on all sides. Remove skillet from heat and set aside.

Heat butter in another large skillet and add zucchini, corn, and onion, then season with salt and pepper. Saute until vegetables are tender, about 3-4 minutes, then add chopped garlic and half the basil. Saute for 30 more seconds then remove skillet from heat. Stir in crumbled goat cheese, then pour in gnocchi and toss to combine. Serve topped with leftover basil.

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