This Summer Skillet Gnocchi Recipe with Grilled Corn and Burrata is truly summer’s bounty in a bowl. Imagine pillowy gnocchi mingling with smoky-sweet charred corn, juicy blistered tomatoes, creamy burrata, and peppery arugula, all tied together with fresh basil and the richness of Parmesan. This dish bursts with color and flavor, making it the perfect centerpiece for long evenings outdoors or a quick, show-stopping weeknight dinner. Trust me, you’ll want to make this celebration of summer again and again!

Summer Skillet Gnocchi Recipe with Grilled Corn and Burrata Recipe - Recipe Image

Ingredients You’ll Need

What I adore about this Summer Skillet Gnocchi Recipe with Grilled Corn and Burrata is that every ingredient shines — each one is simple, but together they create something unforgettable. Here’s how each component brings its own magic to the mix:

Corn: Sweet, fresh ears of corn get beautifully charred for a hint of smokiness and crunch in every bite.
Unsalted butter: A touch for grilling and finishing adds irresistible silkiness and depth.
Cherry tomatoes: When blistered, they burst with tangy juice and a subtle sweetness that’s just heavenly.
Extra-virgin olive oil: Adds richness and helps the tomatoes roast and caramelize perfectly.
Kosher salt and freshly ground black pepper: Essential for seasoning every layer and bringing flavors forward.
Store-bought gnocchi: Fluffy potato pillows that soak up all the gorgeous sauce and veggie juices — plus, quick to cook!
Red onion: Sautéed until sweet and just golden, it adds gentle sharpness and color.
Garlic: Infuses everything with a warm, savory aroma.
Arugula: Its peppery bite balances the sweetness of the other vegetables and adds vibrant green flair.
Crushed red-pepper flakes: Sprinkle for a gentle, warming heat that wakes up all the flavors.
Grated Parmesan cheese: A salty, nutty finish that brings the whole dish together.
Burrata cheese: The ultimate creamy topping, oozing decadence over the gnocchi.
Fresh basil leaves: For herbal brightness and a fragrant finish that screams summer.

How to Make Summer Skillet Gnocchi Recipe with Grilled Corn and Burrata

Step 1: Grill the Corn

Fire up your grill or a grill pan to high heat. Brush each ear of corn with half a tablespoon of melted butter. Grill them, turning occasionally, until tender and nicely charred in spots — about 5 to 7 minutes. Once cooked, let them cool just a bit, then carefully cut off the kernels and set them aside. This will be your first taste of that irresistible smoky-sweet flavor.

Step 2: Blister the Tomatoes

Place a sturdy cast-iron skillet either directly on the grill or on your stovetop burner. In a bowl, toss your cherry tomatoes with olive oil and a pinch of salt and pepper. Add them to the hot skillet and let them sizzle until the skins crack, blister, and deepen in color — about 4 minutes. Scoop them out and set aside; their sweet juiciness will be key later.

Step 3: Boil the Gnocchi

While the veggies cook, bring a big pot of salted water to a boil. Add the gnocchi and stir so they don’t clump together. In just 4 to 5 minutes, they’ll float to the surface — that’s your cue! Scoop them out and drain well. Quick, simple, and always satisfying.

Step 4: Sauté Aromatics and Combine

In your trusty skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the sliced red onion and stir until it turns tender and beautifully translucent, about 4 minutes. Stir in the garlic, then tip in the cooked gnocchi, grilled corn, and blistered tomatoes. Sauté for a couple of minutes to let everything meld, and the garlic becomes fragrant. Toss in the arugula and cook just until it wilts, which only takes another 3 minutes — you don’t want to lose that fresh green color!

Step 5: The Finishing Touches

Take the skillet off the heat, because now comes the fun part: top with crushed red-pepper flakes for a hint of heat, a generous dusting of grated Parmesan, glorious dollops of creamy burrata, and plenty of fresh basil leaves. Serve this Summer Skillet Gnocchi Recipe with Grilled Corn and Burrata right away, and watch it disappear in minutes!

How to Serve Summer Skillet Gnocchi Recipe with Grilled Corn and Burrata

Garnishes

The right garnish elevates the flavors and makes your skillet look absolutely gorgeous. I love showering this gnocchi with extra fresh basil, a few more red-pepper flakes if you’re feeling bold, and some extra Parmesan for that savory finish. Don’t forget an extra drizzle of good olive oil; it adds an irresistible shimmer and richness!

Side Dishes

With this Summer Skillet Gnocchi Recipe with Grilled Corn and Burrata as the star, I keep my sides simple and textural. A crisp arugula salad with lemon vinaigrette, hot crusty bread for swooping up creamy burrata, or even some marinated olives on the side, all make perfect companions. Anything fresh, light, and a bit tangy helps balance the richness of the dish.

Creative Ways to Present

For a family-style moment, serve the gnocchi straight from the sizzling skillet — it’s rustic and so inviting. If you’re aiming to impress, portion the gnocchi into shallow bowls, nestle a scoop of burrata in each, and finish with basil leaves tossed right before serving. A platter lined with arugula, then topped with the gnocchi and fixings, also makes a colorful, summery presentation.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have any leftover Summer Skillet Gnocchi Recipe with Grilled Corn and Burrata, just spoon it into an airtight container and tuck it in the fridge for up to two days. For best results, keep the burrata and any fresh basil separate and add them right before reheating or serving to preserve their texture and flavor.

Freezing

While this dish is best enjoyed fresh, you can freeze the cooked gnocchi, corn, and veggies (minus the burrata and basil) in a freezer-safe container for up to one month. Thaw overnight in the fridge before reheating. Add the burrata and fresh herbs after reheating for that just-made touch.

Reheating

To bring leftovers back to life, gently rewarm them in a skillet over medium heat with a splash of water or broth to loosen things up. Avoid microwaving the burrata; add it cold to each portion after heating the gnocchi and veggies, letting its creaminess melt over the warm skillet mixture. Top with fresh basil just before enjoying again.

FAQs

Can I use frozen or canned corn instead of fresh?

Definitely! Fresh corn gives unbeatable flavor and texture, but if it’s out of season, frozen corn works great, and you can still char it in a hot skillet. Canned corn is an option in a pinch; drain it well and pop it right in the pan to toast up those kernels.

Is there a good substitute for burrata cheese?

Absolutely. If you can’t find burrata, creamy fresh mozzarella or even ricotta work beautifully. Both add richness and that luscious creaminess to the Summer Skillet Gnocchi Recipe with Grilled Corn and Burrata, though burrata will always be my first pick if it’s available!

Can I make this gluten free?

Yes! Just swap out the regular store-bought gnocchi for a gluten-free version. Many grocery stores carry gluten-free potato gnocchi nowadays, so you won’t miss out on the pillowy texture or delicious flavor.

What protein could I add to make it a heartier meal?

Grilled shrimp, seared chicken breast, or crispy prosciutto make fantastic additions if you’d like more protein. Cook the protein separately and pile it on top when you add the burrata and basil at the end for an elevated twist.

Can I prepare any components ahead of time?

Yes! You can grill the corn and blister the tomatoes up to a day ahead and keep them refrigerated. The gnocchi can also be boiled a few hours in advance. When ready to serve, just combine all the elements in the skillet as directed for a quick, stress-free finish.

Final Thoughts

If you try just one new dinner this summer, let it be this Summer Skillet Gnocchi Recipe with Grilled Corn and Burrata — it’s warm, indulgent, and impossibly fresh all at once. Invite some friends, set out some basil, and watch this vibrant dish become a new favorite at your table. Go ahead and dive in, the season is deliciously short!

Summer Skillet Gnocchi Recipe with Grilled Corn and Burrata Recipe

★★★★★

5.2 from 8 reviews

Author: lina
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Summer Skillet Gnocchi Recipe with Grilled Corn and Burrata is a delightful dish that combines the flavors of fresh corn, charred cherry tomatoes, and creamy burrata cheese for a delicious summer meal.

Ingredients

Scale

Corn:

4 ears corn, shucked

Tomatoes:

3 cups cherry tomatoes

Gnocchi:

1 pound store-bought gnocchi

Other:

4 tablespoons unsalted butter, divided
1 tablespoon extra-virgin olive oil
1 red onion, sliced
3 garlic cloves, minced
4 ounces arugula
Crushed red-pepper flakes, grated Parmesan cheese, burrata cheese, and fresh basil leaves, for serving

Instructions

Prepare the Corn: Grill the shucked corn with butter until charred, then cut off the kernels.
Sauté Tomatoes: Char cherry tomatoes with olive oil in a skillet until blistered; set aside.
Cook Gnocchi: Boil gnocchi until they float, then drain.
Sauté Ingredients: In a skillet, cook onion, garlic, gnocchi, corn, and tomatoes until fragrant. Add arugula and cook until wilted.
Finish and Serve: Top with red pepper flakes, Parmesan, burrata, and basil. Serve hot.

Notes

This dish is best served immediately to enjoy the flavors at their peak.
Feel free to customize by adding your favorite herbs or additional vegetables.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Grilling, Sautéing, Boiling
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 475 kcal
Sugar: 9g
Sodium: 690mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 64g
Fiber: 6g
Protein: 12g
Cholesterol: 40mg

Keywords: Summer Skillet Gnocchi, Grilled Corn, Burrata Recipe, Summer Dinner Ideas