Creamy Summer Squash Gnocchi Skillet! If you’re craving a quick comfort meal, this summer squash gnocchi skillet is sure to become a new favorite!
Indulge in the ultimate summer comfort food with this irresistible Creamy Summer Squash Gnocchi Skillet! Bursting with vibrant flavors and fresh, seasonal vegetables, this dish features tender yellow summer squash, zucchini, sweet corn, crisp red bell peppers, and zesty onions, all nestled together with pillowy gnocchi. Enrobed in a luscious, creamy white sauce, this skillet recipe is the perfect harmony of richness and freshness—ideal for warm-weather dinners or easy weeknight meals.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
Trust me, you must try this creamy summer squash gnocchi skillet—it’s simply addictive! Filled with tender, sautéed summer veggies and coated in a rich, velvety sauce, every bite delivers an explosion of flavor and freshness. The sweetness of the corn and peppers pairs perfectly with the mild, “buttery” gnocchi, making it a dish that’s both comforting and light—perfect for summer evenings. I love how easy this meal comes together, yet it feels fancy enough to serve to guests. It’s one of those recipes that immediately lifts your mood and makes you appreciate the beauty of seasonal produce. So, if you’re looking for a delicious, veggie-packed dinner that’s both creamy and satisfying, give this summer squash gnocchi skillet a try—you won’t regret it!
Tips for Success:
- Flavor Profile: This Creamy Summer Squash Gnocchi Skillet dish is ultra rich and creamy. Yellow Summer Squash and/or Zucchini with tender onions, hearty corn, and red bell peppers combined with pillowy gnocchi in a creamy white sauce is ultra summer comfort food at its best.
- Sauce Flavor: The sauce is mostly flavored from the powdered onion and garlic, along with the corn which is blended. The dried thyme adds subtle flavor.
- Spices: You can easily ramp up the spices if you wish to suit your own personal preferences.
- Dried Crushed Thyme Leaves: If you can’t find dried crushed thyme leaves, you can use ground thyme but use half the amount. We added the thyme near the end.
- Corn: We used 1 – 15 oz. can corn, drained. Then we removed ¼ cup of corn to be blended in the sauce, the remainder goes in the skillet with the other veggies.
- Yellow Squash and Zucchini: You can use a combination of yellow squash and zucchini in this dish or use all yellow squash and or all zucchini. We tried both and loved the combination of both squash and zucchini.
- Onions, Squash, Zucchini, Red Bell Peppers, Garlic: Be sure that the veggies are perfectly tender (or to your level of tenderness) before moving to Step 6.
- Gnocchi Substitutions: You can substitute the gnocchi for your favorite pasta; however, if using other than gnocchi, consider scaling back the amount. Gnocchi weighs more than traditional pastas so use less to avoid a dry dish.
- Pasta Water: The pasta water is the hot water that the gnocchi (or pasta) boils in. It works great for thinning out sauces as it has a lot of starch in it. Don’t worry if you forgot to save some, just substitute with regular tap water.
- Vegan Parmesan Cheese: We used our Vegan Parmesan Cheese for this dressing. It has an amazing flavor and is well balanced. Feel free to use your favorite Vegan Parmesan Cheese recipe. The vegan parmesan cheese really elevates the dish to the next level.
- Gluten Free Pasta: Feel free to use your favorite petite-style GF pasta or GF gnocchi in this dish, just know that the dish may turn out thicker as GF pasta tends to leach out quite a bit of starch.
- Cashew Substitutions: You can try the typical substitutions like silken tofu, white beans, or other nuts or seeds with the understanding that the flavor and texture will be impacted accordingly. We have not tested any substitutions.
- Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients. Feel free to use your favorite vegetable broth.
- Amount of Sea Salt: Our family was completely divided over the amount of sea salt that was used in this recipe. Some felt it needed additional sea salt seasoning. We landed on 1 ¼ teaspoons in total, ¼ teaspoon to sauté the veggies and 1 teaspoon in the sauce.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
- Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.
Leftovers and Freezing:
Leftovers will generally keep 4 to 5 days in the refrigerator. Store in a covered air-tight container.
This dish freezes well.
Pantry Products:
- Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients. Feel free to use your favorite vegetable broth.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Equipment:
- Large stockpot (to boil gnocchi)
- Large skillet
If you try this delicious dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
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Creamy Summer Squash Gnocchi Skillet
- Prep Time: 15 Minutes
- Cook Time: 20-25 Minutes
- Total Time: 35 Minutes
- Yield: 4-6 Servings 1x
- Category: Dinner
- Method: Stovetop
- Diet: Vegan
Description
Indulge in the ultimate summer comfort food with this irresistible Creamy Summer Squash Gnocchi Skillet!
Ingredients
Skillet Ingredients:
- 1 lb. 5 oz. (6 cups) yellow squash and/or zucchini, diced *
- 1 medium yellow onion, fine dice
- 1 red bell pepper, fine dice
- 1 Tablespoon minced garlic
- Pinch to ¼ teaspoon sea salt (+/-) *
- 1 – [ 15 oz. can ] corn, drained (reserve ¼ cup) *
Sauce Ingredients:
- ½ cup [raw] cashews *
- ¼ cup corn *
- 1 cup reduced-sodium vegetable broth *
- ¼ cup water
- ¼ cup nutritional yeast
- 1 teaspoon lemon juice
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- ¼ to 1 teaspoon sea salt (+/-) *
Other Ingredients:
- 1 lb. gnocchi (or other pasta) *
- ½ teaspoon dried crushed thyme leaves (+/-) *
- Pinch to ¼ teaspoon black pepper (+/-)
- ¼ to ½ cup pasta water (as needed) *
Optional Toppings:
- Chopped fresh parsley
- ¼ to 1/3 cup Vegan Parmesan Cheese *
Instructions
- Place a large pot of water to boil in anticipation of cooking the gnocchi (or other pasta).
- Place the cashews into a small bowl, cover with boiling water, allow to soak for 15 minutes, then discard the water and set aside until Step 5.
- In a large skillet, add the onions, yellow squash/zucchini, and red bell peppers, sprinkle with ¼ teaspoon of sea salt to sweat out the liquids from the squash/zucchini. Sauté over medium-high heat for 9 to 11 minutes to soften, add a splash of water, if needed to avoid burning. Then lower the heat to medium, add the minced garlic, sauté, stir constantly for one minute.
- Add the corn, stir well to combine, continue to sauté for several minutes.
- In the meantime, place the soaked and drained cashews into a high-speed blender along with all the remaining Sauce Ingredients. Blend on high until smooth and emulsified.
- Add the sauce to the skillet, along with the dried thyme and black pepper, with the sautéed veggies, stir well to incorporate, heat on medium temperature until the sauce starts to bubble then immediately reduce the temperature to low.
- Add the gnocchi to the boiling water (if using a pasta other than gnocchi, then cook the pasta, drain, and set aside before Step 5.). Once the gnocchi is tender (usually only several minutes, if not frozen), then move with a slotted spoon over the skillet mixture and stir in.
- Check the sauce thickness, if needed add some pasta water to thin out the sauce, stir well to incorporate.
- Simmer on low for several minutes, then serve topped with freshly chopped parsley and/or Vegan Parmesan Cheese.
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: 4 to 6
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