Go Back
Sweet Corn Pesto Gnocchi Bake is a delightful dish that brings together the creamy textures of gnocchi with the vibrant flavors of sweet corn and fresh pesto. This dish is not only a feast for the eyes with its colorful ingredients, but it also offers a satisfying combination of flavors that appeal to both children and adults alike. The sweetness of the corn complements the herby richness of the pesto, while the gnocchi provides a comforting, pillowy base that makes every bite a treat. Whether you're preparing a cozy family dinner, hosting a gathering, or looking for a dish to impress your guests, this Sweet Corn Pesto Gnocchi Bake is sure to be a hit.

Sweet Corn Pesto Gnocchi Bake

Discover the joys of Sweet Corn Pesto Gnocchi Bake, a charming dish that combines the creamy texture of gnocchi with the sweet, vibrant flavors of fresh corn and basil pesto. This delightful recipe is a crowd-pleaser, perfect for family meals or gatherings. With its colorful ingredients, rich taste, and comforting texture, it satisfies both adults and kids. Explore the simple steps to create this delicious bake that will impress your guests and delight your taste buds.
Print Recipe Pin Recipe

Ingredients
  

1 pound gnocchi (store-bought or homemade)

2 cups fresh sweet corn kernels (about 3-4 ears of corn)

1 cup basil leaves, packed

1/4 cup pine nuts (toasted)

1/2 cup grated Parmesan cheese (plus extra for topping)

2 garlic cloves, minced

1/2 cup extra virgin olive oil

Salt and pepper, to taste

1 cup cherry tomatoes, halved

1 cup baby spinach

1 teaspoon lemon juice

1/2 teaspoon red pepper flakes (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Make the Corn Pesto: In a food processor, combine the sweet corn kernels, basil leaves, pine nuts, Parmesan cheese, minced garlic, lemon juice, salt, and pepper. Pulse until well blended while slowly drizzling in the olive oil until smooth. Adjust seasoning as needed.

      Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the surface (about 2-3 minutes). Drain and set aside.

        Mix Ingredients: In a large mixing bowl, combine the cooked gnocchi, corn pesto, cherry tomatoes, and baby spinach. Toss gently until everything is well coated.

          Transfer to Baking Dish: Spoon the gnocchi mixture into a greased 9x13 inch baking dish. Sprinkle additional Parmesan cheese on top and, if using, the red pepper flakes for a little heat.

            Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden and bubbly.

              Serve: Remove from the oven and let it cool for a few minutes. Serve warm and enjoy the creamy, vibrant flavors!

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 4-6