Corn gnocchi is a delightful twist on the classic Italian dumpling, offering a light and slightly sweet flavor that captures the essence of late summer. Made with fresh corn kernels or cornmeal, these tender little pillows have a sunny, golden hue and a subtle sweetness that pairs beautifully with both savory and creamy sauces. Whether you’re a fan of traditional gnocchi or just looking for something different, corn gnocchi brings a touch of comfort and creativity to the table.
What makes corn gnocchi special is its versatility. It can be served with browned butter and herbs for a simple yet elegant meal, or tossed with a fresh tomato and basil sauce for a more vibrant, garden-inspired dish. The natural sweetness of corn also pairs beautifully with ingredients like roasted garlic, ricotta, pancetta, or even a touch of lemon zest. You can keep it vegetarian or add your favorite protein – either way, it’s a great way to highlight the beauty of seasonal ingredients.
There’s also a playful, nostalgic side to corn gnocchi. For many, corn brings memories of summer cookouts, buttery cobs, and warm evenings. Folding that flavor into soft, homemade gnocchi adds a sense of familiarity to a dish that still feels elevated and a little unexpected. It’s the kind of meal that can be both comforting and impressive – something you’d serve to friends or family when you want to share a dish that feels personal and unique.
Homemade corn gnocchi is worth the effort if you enjoy cooking from scratch, but store-bought gnocchi can also be dressed up with a corn-forward sauce for a similar effect. No matter how you prepare it, this dish brings together the best of both Italian tradition and summer flavor.
Ingredients
- 1 cup corn fresh or frozen
- 1 cup ricotta cheese full-fat
- 1 cup all-purpose flour plus extra for dusting
- 1 large egg lightly beaten
- 1/4 cup parmesan cheese grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
Instructions
- Cook the corn in a pot of boiling salted water until tender, about 3-5 minutes. Drain and let cool slightly.
- In a food processor, blend the corn until smooth. Transfer to a large mixing bowl.
- Add the ricotta cheese, flour, egg, parmesan cheese, salt, and black pepper to the bowl with the corn. Mix until a sticky dough forms.
- Lightly flour a work surface and divide the dough into four pieces. Roll each piece into a long rope about 1/2-inch thick.
- Cut the ropes into 1-inch pieces. If desired, gently press a fork into each piece to create ridges.
- Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface, about 2-3 minutes.
- Remove with a slotted spoon and serve with your favorite sauce or simply with butter and herbs.
Nutrition
Simple recipe, but my dough was too sticky. I added more flour but still struggled!
I found this way too bland. Maybe consider adding some garlic or herbs?
Do you really need the parmesan? I think it is optional. I skipped it and still tasted good.
Yummy! 😋
Totally agree! This looks so good! Can’t wait to try making this. 😊
This recipe is amazing! The gnocchi came out so fluffy and delicious. Definitely a keeper!
I love corn and gnocchi, but this was too much work for me. I’m not an expert chef.
Corn gnocchi, who knew?! I was skeptical but WOW. So creative!
Ok hear me out: I added garlic and used pecorino instead of parm. Ridiculous how fast they went. 10/10 would steal the leftovers before anyone asks.
These corn gnocchi are amazing! So fluffy and flavorful. Will definitely make again!
I thought gnocchi was made with potatoes? This corn version is a little odd but not too bad!
Gnocchi? I thought you said nachos 😂. Still good tho!
Haha, I totally get it! Both are delicious in their own way. 😄 Corn gnocchi sounds interesting though, I’ll have to try it!
I was skeptical about this recipe at first, but it actually turned out pretty good. A bit sticky though.
Corn? I woulda used potatoes but whatever. Different strokes, I guess.
I followed the recipe, but it was a bit mushy. Maybe I added too much ricotta?
This was absolutely delicious! The gnocchi came out super fluffy. Definitely a repeat recipe!
Super easy recipe, even for someone like me who burns toast. The fork ridges are cute and it tastes fancy without being hard.
Easier than I thought! Just gotta take your time. Worth it for the taste!
😋 So good! Easy to make too!
Made these last night and they were honestly so good. The corn flavor is subtle but sweet, and the ridges actually hold sauce well. I’ll definitely make again!
So yum! I added some garlic and herbs to the dough, and it turned out delicious.
That sounds amazing! Garlic and herbs would really enhance the flavor. I have to try that next time!
I don’t know, adding garlic seems a bit much. Isn’t it supposed to be sweet with the corn? 🤔
This was a disaster. The dough was too sticky, and I wasted a ton of ingredients. Thumbs down.
Not bad, but mine stuck to the counter like crazy. I think I under-floured and cooked too big batches. Flavor is great though.
Mine did that too until I used less ricotta. Like if it’s not dry enough it’ll glue to everything. Did you let the corn cool slightly like the recipe says? And don’t cook giant batches—let them boil on their own so they firm up.
Ugh that sounds frustrating 😅. I’ve found the dough can be *super* sticky if the corn is still a bit wet—maybe try squeezing/draining it after cooking and letting it cool more. Also, dusting the surface + working in small batches really helps.
Yall, this looks complicated. Like how do you not just drown in flour? I dunno, maybe I’ll try it.
I was scared too at first, but just take it step by step! The dough is kind of forgiving, just don’t overdo the flour. You got this!
Made these for my family and they gobbled them up! Didn’t even add sauce!
I’m not great at cooking, but even I didn’t mess this up! It’s simple and delicious.
Weird, but isn’t gnocchi supposed to be potato? This ain’t gnocchi! 🤔
Gnocchi made from corn? That’s a new one. I thought they were only potato. Guess you learn something every day.
Yum! I didn’t have parmesan, so used cheddar instead. Still great!
Cheddar?! That’s a bold choice! I might try it too! 🤔
Yum! But why does it take so long to make? I want instant dinner! 😅
not as great as expected but edible. i may just stick to store-bought next time.