Succotash-Inspired Gnocchi with Bacon and Vegetables Recipe
Introduction
This Succotash-Inspired Gnocchi brings together tender gnocchi with a vibrant mix of fresh vegetables and crispy bacon for a comforting yet bright meal. It’s a perfect way to enjoy seasonal flavors in a simple, satisfying dish.
Ingredients
- Kosher salt
- 1 (17.5-oz) package gnocchi
- 1 Tbsp. extra-virgin olive oil
- 1 medium zucchini, quartered lengthwise and cut into 1/2″ pieces
- Freshly ground black pepper
- 4 slices thick-cut bacon, cut into 1/2″ strips
- 1/2 medium onion, chopped
- 1 medium red bell pepper, chopped
- 1 cup corn kernels, defrosted and patted dry if frozen
- 1 Tbsp. fresh thyme leaves
- 3 Tbsp. butter
- 1/2 lemon, juiced
- Torn basil, for garnish
Instructions
- Step 1: In a large pot of boiling salted water, cook gnocchi according to package directions. Drain and set aside.
- Step 2: In a large skillet over medium heat, heat olive oil. Add zucchini and cook, stirring occasionally, until tender and golden, about 10 minutes. Season with salt and pepper, then transfer to a plate.
- Step 3: In the same skillet over medium heat, cook bacon, stirring occasionally, until crispy, about 10 minutes. Transfer bacon to a paper towel-lined plate.
- Step 4: Empty all but about 1 tablespoon of bacon fat from the skillet. Add onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes.
- Step 5: Add corn and thyme; cook until warmed through, about 3 minutes. Stir in reserved gnocchi and butter, tossing until butter is melted. Remove from heat and stir in lemon juice, zucchini, and three-quarters of the bacon.
- Step 6: Divide the gnocchi mixture among bowls and garnish with remaining bacon and torn basil before serving.
Tips & Variations
- For a vegetarian version, omit bacon and add sautéed mushrooms or smoked paprika for a smoky flavor.
- Use fresh corn in season for a sweeter, fresher taste.
- If you like a bit of spice, add a pinch of red pepper flakes when cooking the onions and peppers.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat to preserve the texture of the gnocchi, adding a splash of water or broth if it seems dry.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen gnocchi for this recipe?
Yes, frozen gnocchi works perfectly. Just cook according to package instructions and proceed with the recipe as usual.
How can I make this dish dairy-free?
Replace butter with a dairy-free alternative like olive oil or vegan butter. The dish will still be flavorful and delicious.
PrintSuccotash-Inspired Gnocchi with Bacon and Vegetables Recipe
A flavorful and hearty gnocchi dish inspired by classic succotash, featuring tender gnocchi sautéed with zucchini, crispy bacon, sweet corn, bell pepper, and fresh herbs. This comforting skillet meal balances savory bacon and fresh vegetables with a touch of lemon juice, perfect for a satisfying lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Main Ingredients
- 1 (17.5-oz) package gnocchi
- 1 Tbsp. extra-virgin olive oil
- 1 medium zucchini, quartered lengthwise and cut into 1/2” pieces
- 4 slices thick-cut bacon, cut into 1/2” strips
- 1/2 medium onion, chopped
- 1 medium red bell pepper, chopped
- 1 cup corn kernels, defrosted and patted dry if frozen
- 1 Tbsp. fresh thyme leaves
- 3 Tbsp. butter
- 1/2 lemon, juiced
- Torn basil, for garnish
Seasonings
- Kosher salt
- Freshly ground black pepper
Instructions
- Cook the gnocchi: In a large pot of boiling salted water, cook the gnocchi according to the package directions. Once cooked, drain well and set aside to keep warm.
- Sauté the zucchini: Heat the extra-virgin olive oil in a large skillet over medium heat. Add the zucchini pieces and cook, stirring occasionally, until they are tender and golden brown, about 10 minutes. Season with kosher salt and freshly ground black pepper. Transfer the cooked zucchini to a plate and set aside.
- Cook the bacon: In the same skillet over medium heat, add the bacon strips. Cook, stirring occasionally, until the bacon is crispy and browned, about 10 minutes. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess fat.
- Sauté onions and peppers: Pour off all but about 1 tablespoon of the bacon fat from the skillet. Add the chopped onion and red bell pepper to the skillet. Season with salt and pepper, and cook, stirring occasionally, until both the onion and pepper are softened, approximately 7 minutes.
- Add corn and thyme: Stir in the corn kernels and fresh thyme leaves. Continue to cook for about 3 minutes, until the corn is warmed through and flavors are well combined.
- Combine gnocchi and butter: Add the reserved gnocchi and butter to the skillet. Toss everything together and cook until the butter is completely melted and the gnocchi is heated through. Remove the skillet from heat.
- Finish the dish: Stir in the fresh lemon juice, cooked zucchini, and three-quarters of the crispy bacon pieces. Mix well to combine all the ingredients evenly.
- Serve: Divide the gnocchi and vegetable mixture among serving bowls. Garnish with torn basil leaves and the remaining bacon pieces for extra flavor and texture. Serve immediately and enjoy!
Notes
- For a vegetarian version, omit the bacon and use additional olive oil or butter for cooking.
- Using fresh corn kernels will enhance the sweetness and texture of the dish, but frozen works well too when defrosted and patted dry.
- Feel free to add a sprinkle of grated Parmesan cheese on top if desired.
- The dish is best served immediately to enjoy the crisp texture of the bacon and tender gnocchi.
- Adjust seasoning and lemon juice according to your taste preference for brightness.
Keywords: succotash gnocchi, gnocchi with bacon and vegetables, skillet gnocchi, summer vegetable gnocchi, easy gnocchi recipe
