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overhead shot of Sweet Corn and Roasted Tomato Gnocchi on two black plates.

Sweet Corn and Roasted Tomato Gnocchi

Pillowy gnocchi is at it's best when tossed with a creamy corn and tomato sauce.
Course Main Course
Cuisine American, Italian
Keyword Corn, Gnocchi, Tomato
Total Time 30 minutes
Servings 4 servings


  • 500 grams store-bought or homemade gnocchi
  • 3/4 cup whole milk
  • 1/4 cup cream cheese
  • 1/2 tsp salt
  • pepper to taste
  • 1 clove garlic minced
  • 2 cups fresh or frozen corn kernels
  • 2 cups tomatoes* + 1 tbsp oil for roasting
  • basil for garnish


  • Preheat oven to 400 degrees F.
  • On a baking sheet, toss tomatoes with olive oil. Roast in the oven until the skins begin to wrinkle and shrivel. Remove from the oven, and cool slightly, then, peel skins off the tomatoes. If you want to keep the skins on, continue to roast until the skin has charred slightly.
  • Meanwhile, in a medium saucepan, combine milk, cream cheese, salt, pepper and garlic.
  • Cook over medium heat, stirring constantly, until thickened, about 8-10 mins.
  • In a food processor, puree 1 cup of the corn, until it is the texture of creamed corn. It will be slightly grainy and not completely smooth - this is perfectly fine.
  • Add pureed corn and remaining 1 cup of whole corn kernels into the creamy sauce. Cook until heated through.
  • In a separate pot, cook gnocchi according to packaged instructions.
  • Add cooked gnocchi immediately into the creamy corn sauce and stir to combine.
  • Serve with roasted tomatoes and basil.


*Use any size tomatoes you wish. I usually use grape or cherry tomatoes.