This Succotash-Inspired Gnocchi Is The Perfect Way To Celebrate Summer's End

Lena Abraham

Yields: 4 servings

Prep Time: 10 mins

Total Time: 1 hour

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 c.

    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

Directions

  1. In a large pot of boiling salted water, cook gnocchi according to package directions. Drain and set aside.

  2. In a large skillet over medium heat, heat oil. Add zucchini and cook, stirring occasionally, until tender and golden, about 10 minutes; season with salt and pepper. Transfer zucchini to a plate.

  3. In same skillet over medium heat, cook bacon, stirring occasionally, until crispy, about 10 minutes. Transfer bacon to a paper towel-lined plate.

  4. Empty all but about 1 tablespoon bacon fat from skillet. Add onion and bell pepper; season with salt and pepper. Cook, stirring occasionally, until onions and peppers are softened, about 7 minutes.

  5. Add corn and thyme and cook until warmed through, about 3 minutes more. Add reserved gnocchi and butter and cook, tossing, until butter is melted. Remove from heat and stir in lemon juice, zucchini, and three-quarters of bacon.

  6. Divide gnocchi mixture among bowls. Top with basil and remaining bacon.

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