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Gnocchi with Squash and Sweet Corn

I am a self-declared pasta junkie (make that Italian food junkie), but have tendency to forget all about it during the warmer weather months. I often delegate these coveted carbs to fall and winter, when I am craving a hearty lasagna or a rich bolognese. I recently had an Aha! moment when I realized that fresh summer vegetables are just begging to be paired with pastas of all kinds—and not just in the obvious pasta salad. I know I am probably the last person to think of this, but surely better late than never.
2 Servings -
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Servings:2  | Calories:1222 | Total Fat:38g  | Chol:83mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 38g
58 %
Sat Fat 21g
105 %
Total Carb 204g
68 %
Fiber 29g
116 %
Sugars 10g
Cholesterol 83mg
28 %
Sodium 179mg
7 %
Protein 28g
57 %
66% Pasta
16% Unsalted butter
8% Others combined
8% Goat cheese
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 (16 ounce) package vacuum-sealed gnocchi (from the dried pasta aisle)
4 tablespoons unsalted butter, divided
1 small zucchini, very thinly sliced
1 small yellow squash, very thinly sliced
1 cup sweet yellow corn kernels (from about two ears)
2 small cloves garlic, peeled and minced
Squeeze of lemon
2 ounces soft goat cheese
1 tablespoon finely chopped flat leaf parsley

Directions : View recipe directions on
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