Ingredients
Scale
- 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
- Juice of 1/2 lemon
- Torn basil (for garnish)
Instructions
- Boil gnocchi in a large pot of salted water according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add zucchini and cook until tender and golden, about 10 minutes. Season with salt and pepper, then transfer to a plate.
- In the same skillet, cook bacon until crispy, about 10 minutes. Transfer bacon to a paper towel-lined plate.
- Reserve about 1 tablespoon of bacon fat in the skillet. Add onion and bell pepper, seasoning with salt and pepper. Cook until softened, about 7 minutes.
- Add corn and thyme, cooking until warmed through, about 3 minutes. Add reserved gnocchi and butter, tossing until butter melts. Remove from heat and stir in lemon juice, zucchini, and three-quarters of the bacon.
- Divide gnocchi mixture among bowls. Top with torn basil and remaining bacon. Enjoy your delightful summer-inspired dish!
- Prep Time: 10 minutes
- Category: Dinner