Dinner

Corn Tomato Gnocchi Foil Packs Recipe

Bylilan Sage August 8, 2026August 8, 2026

Introduction

This Corn Tomato Gnocchi Foil Packs recipe is a simple and flavorful way to enjoy a fresh summer meal. Combining sweet corn, juicy tomatoes, and tender gnocchi, it’s cooked right on the grill for a delicious, no-fuss dinner.

A close-up view of a foil packet containing a fresh pasta dish with three main layers, the base layer is white gnocchi with a smooth texture, scattered evenly across the foil; on top of this are bright yellow corn kernels and vibrant red whole cherry tomatoes, adding color contrast, and the final layer is a light sprinkle of grated white cheese and a few fresh green basil leaves placed on top, creating a fresh and colorful look, the foil is crinkled and shiny, containing all the ingredients, and the foil packet is set on a white plate with a dark green rim, resting on a wooden surface with visible texture, a blue plastic spork is placed on the right side inside the foil, and in the blurred background, there is a white and red can partially visible, photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. store-bought gnocchi, uncooked
4 ears corn, shucked and kernels removed from cob (or 3 cups frozen corn, thawed)
2 cups cherry tomatoes
1/4 cup unsalted butter, cut into cubes
2 cloves garlic
Kosher salt
Red pepper flakes
3/4 cup dry white wine, such as Sauvignon Blanc
1/4 cup finely chopped fresh basil
Grated Parmesan, for serving
Freshly ground black pepper

Instructions

Step 1: Preheat your grill to medium-high heat. Cut 4 sheets of foil about 12 inches long to prepare for the packets.
Step 2: Evenly divide the gnocchi, corn, cherry tomatoes, butter cubes, and garlic cloves among the 4 foil sheets. Season each with about 1/4 teaspoon kosher salt and a pinch of red pepper flakes, then drizzle the white wine over each packet.
Step 3: Fold the foil sheets crosswise over the ingredients to fully enclose the food. Roll the top and bottom edges tightly to seal the packets completely.
Step 4: Place the foil packets on the grill and cook for 15 to 20 minutes, until the tomatoes have burst and the gnocchi is cooked through.
Step 5: Carefully open each packet and sprinkle with fresh basil, grated Parmesan, and freshly ground black pepper before serving.

Tips & Variations

For extra flavor, add a splash of lemon juice before serving or swap out basil for fresh thyme.
You can substitute frozen corn if fresh is unavailable; just ensure it’s fully thawed before assembling.
If you don’t have a grill, these foil packs can be baked in a 400°F oven for about 20 minutes.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave until warmed through, being careful not to overcook the gnocchi.

How to Serve

A white plate holds a colorful mix of food with three main layers visible. The bottom layer is small grilled corn pieces, bright yellow with slight charring. On top, there are soft, light beige gnocchi pieces that look tender and slightly shiny. Scattered around and mixed in are whole red grape tomatoes, adding vibrant pops of color. Fresh green basil leaves finish the dish, placed on top and around the food. A blue spork rests on the plate’s edge with a cherry tomato and some corn on it. The plate sits on a white marbled texture surface, suggesting a bright outdoor setting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these foil packs ahead of time?

Yes, you can assemble the foil packs up to a few hours in advance and keep them refrigerated until ready to grill.

What if I don’t have white wine for the recipe?

You can substitute with vegetable or chicken broth to maintain moisture and flavor without the alcohol.