Dinner

Corn Tomato Gnocchi Foil Packs Recipe

ByElena Hart August 9, 2026August 9, 2026

Introduction

This Corn Tomato Gnocchi Foil Pack recipe is a simple and flavorful way to enjoy a fresh, grilled meal with minimal cleanup. Combining sweet corn, juicy tomatoes, and tender gnocchi, it’s perfect for a quick summer dinner or an outdoor barbecue.

A foil packet filled with white gnocchi pieces placed on top of a layer of bright yellow corn kernels, scattered whole red cherry tomatoes, and topped with sprinkled white grated cheese and fresh green basil leaves, all resting on a white speckled round plate that is set on a wood surface replaced with a white marbled texture. A blue utensil rests inside the foil packet on the right side. In the background, there is a blurry container with red and white colors. 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 over medium-high heat. Cut 4 sheets of foil, each about 12 inches long.

Step 2: Evenly divide the gnocchi, corn, cherry tomatoes, butter cubes, and garlic cloves among the foil sheets. Season each packet with about 1/4 teaspoon kosher salt and a pinch of red pepper flakes. Drizzle the white wine evenly over each portion.
Step 3: Fold the foil packets crosswise over the ingredients to cover them completely, then roll the top and bottom edges tightly to seal the packets.
Step 4: Place the sealed foil packets on the grill. Cook for 15 to 20 minutes, or until the tomatoes have burst and the gnocchi is tender and cooked through.

Step 5: Carefully open each foil packet and sprinkle with chopped fresh basil, grated Parmesan, and freshly ground black pepper before serving.

Tips & Variations

For a vegetarian-friendly version, use vegetable broth instead of white wine or omit it entirely and add a splash of lemon juice for brightness.
You can swap out gnocchi for small pasta or even diced potatoes for a different texture.

Add a handful of spinach or arugula to the packets for extra greens just before closing the foil.
If you don’t have a grill, these packets can be baked in a preheated 400°F oven for 20 to 25 minutes on a baking sheet.

Storage

Store any leftover foil-pack contents in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or in a skillet over medium heat until warmed through. Avoid reheating in foil to prevent any chemical leaching.

How to Serve

A meal on a white plate with a green rim shows about three layers: the first layer is light yellow gnocchi pieces that are oval and soft-looking, scattered around the plate. The second layer has bright yellow chopped corn pieces and whole shiny red cherry tomatoes mixed evenly with the gnocchi. The top layer includes several fresh green basil leaves placed on and around the other ingredients, adding a fresh touch. A blue spork rests on the right side of the plate, holding a tipped cherry tomato and corn piece. The plate is placed on a wooden picnic table with some greenery in the background, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen gnocchi for this recipe?

Yes, frozen gnocchi works well here. Just be sure it’s fully thawed before assembling the packets to ensure even cooking on the grill.

What if I don’t have white wine?

If you don’t have white wine on hand, you can substitute with low-sodium chicken or vegetable broth, or simply use water with a squeeze of lemon for acidity.