Corn and Jalapeno Gnocchi Bake

OKAY. Okay.

Corn and Jalapeno Gnocchi Bake / Bev Cooks

There are recipes on this website that I want you to make. For sure. La dee da.

And then there’s THIS.




But you guys.

Corn and Jalapeno Gnocchi Bake / Bev Cooks

It was one of those recipes that I threw together yesterday afternoon all willy nilly. And there’s not much to it, which is totally ideal for this time of year.

NOW, the oven comes on. Yes. But you will forgive me as soon as you taste this ish. Matter of fact, you won’t JUST forgive me, but you’ll beg for more recipes exactly like this, with seasonal tweaks here and there.


Corn and Jalapeno Gnocchi Bake / Bev Cooks

It’s simple. You sauté fresh corn and jalapeno in a skillet. Add some garlic right at the end. Get it all bloomy. Turn the heat off.

You’re also making a super simple cream sauce. Butter, flour, milk, salt and lemon juice. Luxurious, but not over-the-top laborious. You’re welcome.

Corn and Jalapeno Gnocchi Bake / Bev Cooks

Then in the skillet you combine the sautéed veggies, the cream sauce and dried gnocchi. STRAIGHT FROM THE PACKAGE. This doesn’t need to precook, guys. It’s freaking lovely.

Toss it all together in the pan, then transfer it to a baking dish. It’s not a GIANT casserole, so a 9×13 might be too big. Something smaller, more dainty.

Corn and Jalapeno Gnocchi Bake / Bev Cooks

Then top that mother with SERIOUSLY sharp white cheddar cheese. The sharper the better. You ain’t no sissy.

Throw it in the oven for 30, and




Corn and Jalapeno Gnocchi Bake / Bev Cooks


It is ridiculous. The gnocchi soaks up the cream sauce, so it’s not overly saucy. It’s divine. It’s beyond. It is crazy.


Corn and Jalapeno Gnocchi Bake / Bev Cooks

Soooo summery with that sweet corn flavor meets the complexity of jalapeno, dear gawd. And oh! I seeded and ribbed the jalapenos, and the gremlins inhaled it no prob.

This would make a FANTASTIC side dish to like, a roasted chicken. Or seared pork. Even grilled steak! It’s comforting and cheesy, but not a total gut bomb on your soul.

I don’t want to beg, but . . .

Corn and Jalapeno Gnocchi Bake / Bev Cooks


Corn and Jalapeno Gnocchi Bake
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  • 1 Tbs extra-virgin olive oil
  • 3 ears fresh corn, kernels removed
  • 2 jalapeno peppers, seeded and diced
  • 3 cloves garlic, minced
  • 2 Tbs. butter
  • 2 Tbs. all-purpose flour
  • 1 cup 2% milk
  • 1 Tbs. lemon juice
  • 1 pound dried gnocchi
  • Two cups shredded white cheddar cheese
  • Coarse salt


  1. Preheat the oven to 375.
  2. Heat the oil in a large skillet over medium high. Add the corn and jalapeño, season with a pinch of salt, and sauté about five minutes, until they begin to soften and lightly brown. Add the garlic and sauté another minute, until fragrant. Turn off the heat.
  3. In a small saucepan, melt the butter over medium heat. Once the butter starts to foam, add the flour and whisk until the mix turns a light golden brown, about two minutes. Slowly add the milk, and continue to whisk, letting the sauce thicken. Add the lemon juice and good pinch of salt. Whisk another minute, then taste. Add more salt if needed.
  4. In the skillet, add the gnocchi to the veggies, and pour the cream sauce over everything. Toss to combine, then transfer to a small baking dish. Top with the shredded cheddar, and bake (uncovered) for 30 minutes, or until the cheese is browning and bubbly.
  5. Garnish with fresh parsley if desired, and WELCOME TO YOUR NEW LIFE.
  6. Serves 4 as a side dish.

Corn and Jalapeno Gnocchi Bake / Bev Cooks

Like, I can barely deal with the memories.

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20 Responses to Corn and Jalapeno Gnocchi Bake

  1. Candace July 26, 2018 at 10:18 am #
    This looks delicious! I wonder how it would do with the cauliflower gnocchi hiding in my freezer that I picked up from trader joes! There may be an experiment in my near future!
    • Rachel July 26, 2018 at 10:27 am #
      This is exactly what I was contemplating as well!
      • becky July 27, 2018 at 11:10 am #
        please report back!
  2. Kathy Hertzler July 26, 2018 at 10:44 am #
    Here it is not even noon and I am sitting at the computer at work - really, I'm working! - wondering, wondering - what am I going to do for dinner tonight...and along comes this little message from BevCooks. All at once I SEE MY DINNER. Thank you, Bev - I have a package of frozen gnocchi in the freezer, a hot pepper calling my name in the garden and even the cheddar. I can't wait for dinner.
  3. Christie July 26, 2018 at 11:06 am # Best cheese ever!!! And will be so perfect for when I make this this weekend. Can't wait!!
  4. Anonymous July 26, 2018 at 12:00 pm #
    This screams summer comfort food and I'm headed to the farm stand for some corn. Now!
  5. Caitlin July 26, 2018 at 4:22 pm #
    I have never cooked with gnocchi in my life but I'm already planning when I can try this recipe.
  6. Julio m Riera July 26, 2018 at 7:57 pm #
    Would love to get recepies
    • Bev Weidner July 27, 2018 at 1:31 pm #
      It's right there at the end of the post. :)
  7. CJ | A Well-Read Tart July 27, 2018 at 8:04 am #
    I totally love the fact that you serve this using a big ol' spatula instead of a mere spoon. RESPECT.
  8. Julie J July 27, 2018 at 9:31 am #
    Gnocchi dokey, I'm so making this!!
  9. Gail July 27, 2018 at 11:09 am #
    How about adding some fresh squash added to the pot. We have a lot of it overwhelming amount
  10. short life July 31, 2018 at 4:08 am #
    I have never cooked with gnocchi in my life but I'm already planning when I can try this recipe.
  11. Ashlee July 31, 2018 at 4:48 pm #
    Another winner! Super satisfying. *high fives*
  12. Lauren K. August 1, 2018 at 11:40 am #
    This sounds SO good!! Do you think it'd still turn out okay by using almond milk instead?
  13. T August 3, 2018 at 8:58 am #
    I made this last night for dinner. My husband and I loved it. My kids (2 teens and a preteen)....ate it. It was enough for 5 of us as a main dish (I told them it was like mac and cheese) with a pear and feta salad. It wasn't spicy at all. I loved that it was filling without being a gut bomb. I've been looking to cut down on meat-based meals at least 1 time per week and this was perfect. Side note-I thought it could have used more sauce but then realized my package of dried gnocchi was 1.5 lbs, not 1. Which was how it fed 5 people, I suppose.
  14. Steph August 6, 2018 at 2:36 pm #
    I made this over the weekend - total winner!! Thanks! I used lime instead of lemon, because I forgot to buy one, and it turned out great!
  15. Donna August 10, 2019 at 8:12 am #
    I have to say, i tried this recipe last year with canned corn because I missed out on corn season and as good as it's always been (and i do LOVE) this recipe (as does my completely skeptical husband) fresh Jersey corn off the cob made it A M A Z I N G. So i wanted to come back and say THANK YOU, THANK YOU, THANK YOU for adding something so simple to make and delicious to my arsenal. xo


  1. Friday Faves | foodiecrush - August 3, 2018 […] I love gnocchi, and I love corn, must mean I’d love this. […]

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