Community recipe
Creamy Corn and Zucchini Gnocchi with Crispy Paprika Chickpeas
Pillowy gnocchi, sweet corn, and tender zucchini come together in a glossy Parmesan cream sauce, topped with oven-crisp paprika chickpeas for a satisfying contrast of textures. It is a colorful, meatless skillet dinner that feels special but comes together on a weeknight.
- Serves
- 4
- Prep
- 20 min
- Cook
- 35 min
- Difficulty
- easy
Get ready
Ingredients
- 1 chickpea, 15-ounce can, drained, rinsed, and dried
- 2 zucchinis, washed, dried, trimmed, and cut into 1/2-inch half-moons
- 1 cup corn kernel, fresh or thawed frozen
- 2 garlic cloves, finely chopped
- 1 lemon, zested and juiced
- 0.25 cup basil leaf, torn
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 1 tbsp kosher salt
- 1 lb potato gnocchi, shelf-stable
- 1 tbsp olive oil
- 0.5 cup heavy cream
- 0.5 cup parmesan cheese, finely grated
- 0.25 tsp kosher salt, only if needed after tasting (optional)
Make it
Instructions
- 01
Heat the oven and prepare the vegetables
Place an oven rack in the center position and preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment. Drain and rinse 1 15-oz can chickpeas, then pat them very dry with a clean towel; remove any loose skins. Wash and dry 2 medium zucchini, trim the ends, and cut into 1/2-inch half-moons. Measure 1 cup corn kernels, finely chop 2 garlic cloves, zest and juice 1 lemon, and tear 1/4 cup fresh basil leaves. Keep the vegetables and aromatics separated so they can be added at the right time. | Why: A hot oven and dry chickpeas are essential for crisping, while uniform vegetable pieces cook evenly.
- 02
Season and roast the chickpeas
Toss the dried chickpeas with 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp kosher salt, and 1/4 tsp black pepper directly on the lined baking sheet. Spread them in a single layer and roast for 20–25 minutes, shaking the sheet halfway through, until browned, audibly crisp, and no longer soft in the centers. Leave them on the sheet while the skillet meal cooks. | Why: High heat drives off moisture and gives the chickpeas a crunchy, smoky topping.
- 03
Boil the gnocchi
While the chickpeas roast, bring a large pot of water to a rolling boil. Add 1 tbsp kosher salt and 1 lb shelf-stable potato gnocchi. Cook according to the package timing, usually 2–3 minutes, until the pieces float and feel tender but still springy. Reserve 1 cup pasta water, then drain thoroughly; do not rinse. Set the drained gnocchi aside. | Why: Salting the water seasons the gnocchi from within, and reserved starchy water helps the sauce cling.
- 04
Sauté the zucchini and corn
Place a large, deep skillet over medium-high heat. Add 1 tbsp olive oil, then add the prepared zucchini in one layer. Cook for 4–5 minutes, turning occasionally, until lightly browned and just tender. Stir in the prepared corn and cook for 2 minutes, until bright and lightly blistered. Transfer the vegetables to a bowl. | Why: Cooking the vegetables separately preserves their texture and concentrates their natural sweetness.
- 05
Build the lemon cream sauce
Reduce the skillet heat to medium. Add the prepared garlic and cook for 30 seconds, just until fragrant but not browned. Pour in 1/2 cup heavy cream and 1/2 cup reserved pasta water, scraping up any browned bits. Simmer for 2 minutes, then stir in 1/2 cup grated Parmesan cheese and the prepared lemon zest. The sauce should look smooth and lightly coat a spoon. Taste and add 1/4 tsp kosher salt if needed. | Why: Pasta water loosens the cream while its starch, together with Parmesan, creates a smooth sauce that coats every piece.
- 06
Finish, rest, and serve
Add the drained gnocchi and sautéed vegetables to the sauce. Toss gently over low heat for 1–2 minutes, adding a splash of the reserved pasta water if the sauce seems tight, until everything is hot and glossy. Turn off the heat and stir in the prepared lemon juice and basil. Let the skillet rest for 2 minutes so the sauce settles. Divide among four warm bowls and scatter the roasted chickpeas over the top. Serve immediately while the chickpeas are crisp. | Why: Finishing off the heat protects the fresh lemon and basil, while a short rest lets the sauce thicken without becoming heavy.
