Crispy Gnocchi Succotash Skillet

Crispy pan-seared gnocchi join sweet corn, tender lima beans, juicy tomatoes, zucchini, and fresh basil in this colorful one-pan late-summer vegetarian dinner.

Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 pound shelf-stable potato gnocchi
• 3 tablespoons olive oil
• 1 small yellow onion
• 1 medium zucchini
• 2 cups fresh corn kernels
• 1.5 cups frozen lima beans
• 2 cups cherry tomatoes
• 2 cloves garlic
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.5 cup fresh basil
• 1 small lemon

Cooking instructions

1. Trim and halve the zucchini, dice the halves into 1/2-inch pieces, halve the tomatoes, finely chop the onion, mince the garlic, and tear or thinly slice the basil. Thaw the lima beans under cool running water and drain well. (about 10 min)
2. Heat 2 tablespoons of the olive oil in a large 12-inch skillet over medium-high heat. Add the gnocchi in a single layer and cook, stirring occasionally, for 6 to 8 minutes, until golden and crisp on several sides. Transfer to a plate. (about 8 min) — Medium-high heat
3. Add the remaining 1 tablespoon oil and the onion to the skillet. Cook for 2 minutes, then add the zucchini and cook for 3 to 4 minutes, until lightly browned but still firm. (about 6 min) — Medium-high heat
4. Stir in the corn, lima beans, garlic, salt, and pepper. Cook for 3 minutes, stirring occasionally, until the vegetables are hot and the garlic is fragrant. (about 3 min) — Medium heat
5. Add the tomatoes and cook for 2 to 3 minutes, until they soften slightly and release some juice. Return the crispy gnocchi to the skillet and toss gently until heated through. (about 3 min) — Medium heat
6. Remove from the heat. Stir in the basil and finely grate the zest from half the lemon over the skillet. Cut the lemon into wedges and serve the succotash gnocchi hot with lemon wedges for squeezing. (about 2 min)