Skip to main content

Pan-fried potato gnocchi with summer vegetables

Skip to IngredientsSkip to Method

Luke Mangan brings us his pan-fried gnocchi with summer vegetables. Full of flavour and seasonal produce, this dish is a must-try.

  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes
A bowl of pan-fried potato gnocchi with summer vegetables topped with cheese


  • 1 tsp Dijon mustard
  • 1 tsp balsamic vinegar
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tbs verjuice or white wine
  • 2 bunches baby asparagus, woody ends trimmed, halved, or 1 bunch asparagus, woody ends trimmed, cut into 3cm pieces
  • 2 medium green zucchini, cut into 2cm pieces
  • 1 tbs olive oil
  • 500g pkt Coles Kitchen Potato Gnocchi
  • 10g butter
  • 125g can corn kernels, rinsed, drained
  • 2 tsp thyme or lemon thyme leaves
  • 1/2 cup (60g) finely grated parmesan
  • Small basil leaves, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the mustard and balsamic vinegar in a small bowl and whisk to combine. Gradually whisk in the extra virgin olive oil until combined. Gradually whisk in the verjuice or wine until combined. Season.
  2. Step 2

    Cook the asparagus and zucchini in a medium saucepan of boiling water for 2 mins or until just tender. Refresh under cold water. Drain well.
  3. Step 3

    Heat the olive oil in a large frying pan over medium-high heat. Add the gnocchi and cook, tossing, for 3-4 mins or until golden. Add the butter, corn, thyme and asparagus mixture. Cook, tossing, for 2-3 mins or until heated through. Remove from heat. Add the parmesan and mustard mixture and gently toss to combine.
  4. Step 4

    Serve gnocchi mixture sprinkled with basil leaves.