Summer Skillet Gnocchi

This just screams summer! This summer gnocchi recipe is super fun and easy to make and is sure to be a hit at your next outdoor get together!

Gnocchis in a white bowl
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  • Serving Size


  • Category Title Gnocchi

  • Cuisine Type American

  • Level Simple

Recipe By: @howsweeteats


  • 1 tablespoon DeLallo Extra Virgin Olive Oil
  • 1 tablespoon unsalted butter
  • 1/2 sweet onion, diced
  • 2 garlic cloves, minced
  • 1 cup shittake mushrooms
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 to 3/4 cup half and half
  • 1/2 cup freshly grated parmagiano-reggiano cheese, plus more for topping
  • 3 ears of grilled corn, cut from the cob
  • 1 pound Potato Gnocchi, cooked
  • fresh basil and oregano for garnish


  • Heat a large skillet over medium-low heat and add the olive oil and butter.
  • Once the butter has melted, add the onion and stir. Cook until softened, about 6 to 8 minutes.
  • Stir in the garlic and cook for another minute.
  • Stir in the mushrooms. Cook for 5 to 6 minutes, stirring often, until they soften.
  • Season the mixture with the salt and the pepper.
  • At this time I usually cook the gnocchi according to package directions!
  • Increase the heat to medium. Slowly stream in the half and half, stirring the entire time, scraping any flavor bits from the bottom. I start with about 1/2 cup but add a little more as I go if needed.
  • Stir in the parmesan cheese. Taste and season additionally if desired.
  • Toss in the grilled corn and gnocchi, stirring to coat.
  • Add a bit more cheese on top, along with the basil and oregano.

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