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Summer Skillet Gnocchi

5 from 10 votes
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  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1/2 sweet onion, diced
  • 2 garlic cloves, minced
  • 1 cup shittake mushrooms
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 to 3/4 cup half and half
  • 1/2 cup freshly grated parmagiano-reggiano cheese, plus more for topping
  • 3 ears of grilled corn cut from the cob
  • 1 pound mini gnocchi cooked
  • fresh basil and oregano for garnish


  • Heat a large skillet over medium-low heat and add the olive oil and butter. Once the butter has melted, add the onion and stir. Cook until softened, about 6 o 8 minutes. Stir in the garlic and cook for another minute. Stir in the mushrooms. Cook for 5 to 6 minutes, stirring often, until they soften. Season the mixture with the salt and the pepper.
  • [At this time I usually cook the gnocchi according to package directions!]
  • Increase the heat to medium. Slowly stream in the half and half, stirring the entire time, scraping any flavor bits from the bottom. I start with about 1/2 cup but add a little more as I go if needed. Stir in the parmesan cheese. Taste and season additionally if desired. Toss in the grilled corn and gnocchi, stirring to coat. Add a bit more cheese on top, along with the basil and oregano.

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