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Gnocchi in a shallow white bowl, garnished with fresh basil.

Summer Gnocchi

  • Author: Jessie
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: Serves 4
  • Category: Pasta
  • Cuisine: Italian-American
  • Diet: Vegetarian


This easy, colorful gnocchi recipe is ready in 20 minutes. Perfect for using up those CSA veggies!


  • 1 pound gnocchi
  • 2 Tablespoons butter
  • 1 clove garlic, minced
  • 1 small shallot, diced (about 1/3 cup)
  • 3 cups of veggies, cut into bite sized pieces (we used 1 cup each of diced zucchini, sweet corn kernels, and halved cherry tomatoes)
  • 1/2 cup white wine
  • 1/2 of a large lemon
  • 1/4 packed cup fresh herbs, sliced (we used basil)
  • Salt and pepper to taste



  1. Cook gnocchi according to package directions. Drain and set aside.
  2. Melt butter in a large skillet over medium heat. Add garlic and shallot and cook, stirring occasionally, for 3-4 minutes or until shallot is slightly softened. 
  3. Add diced veggies and a pinch of salt to the skillet. Spread veggies into an even layer and cook for 4-8 minutes until lightly browned. (Try not to stir very much so the veggies have a chance to sit and brown. This exact cook time will depend on your mix of veggies).
  4. Add white wine to the skillet. Bring to a simmer and cook, stirring occasionally, until wine has reduced by half. 
  5. Add cooked gnocchi, salt, and pepper to the skillet and stir to combine. Taste and add seasoning if necessary. 
  6. At the very end of cooking, add sliced herbs and a squeeze of lemon juice. Stir to combine, then top with extra herbs (optional) and serve.


Additions and Substitutions. Top this gnocchi with parmesan cheese if you like! Use onion or green onion instead of shallot. Use any veggies you have on hand! We love greens (spinach, kale, arugula), peppers (bell pepper, roasted jalapeño or poblano), yellow squash, carrots, or any other veggies we have on hand. As fall approaches, we also love adding roasted brussels sprouts, butternut squash, broccoli, and cauliflower. Use chicken or veggie stock or parmesan broth in place of the white wine. For a creamier sauce, add a splash of heavy cream. Use any herbs you like here: we love basil, but this recipe is also good with cilantro, parsley, chives, sage, thyme, and rosemary. Use your favorite dried pasta in place of the gnocchi if you like.

What gnocchi should I use? We typically grab a package of store-bought gnocchi here to keep things easy,  but this recipe is also great with homemade gnocchi! Try this authentic gnocchi recipe or use our shortcut leftover mashed potatoes gnocchi recipe.

This is a light, thin sauce: If you prefer more sauce, add a splash of heavy cream or double the butter and white wine in this recipe. You can also finish this gnocchi with an extra Tablespoon of butter, a drizzle of good olive oil, or a spoonful of your favorite pesto or tomato sauce. This gnocchi is also good with a few scoops of our favorite cauliflower cream sauce!

For a vegan option, use olive oil in place of the butter here and look for a vegan gnocchi brand or recipe.

Keywords: vegetarian, summer, csa