• 1 lb store-bought shelf stable potato gnocchi
• 1 pint baby grape or cherry tomatoes
• 2 cobs fresh corn shucked and kernels removed
• 3 cups chopped zucchini ½ inch pieces half moons
• 1 orange bell pepper cut into 1 inch pieces
• ½ large red onion cut into 1 inch pieces
• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 3 garlic cloves pressed
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 1/4 tsp kosher salt
• ½ tsp ground pepper
• 1/4 tsp chili flakes
• 15 oz can butter beans drained & rinsed

Toppings:

• ½ cup fresh basil pesto
• ½ cup freshly grated parmesan cheese
• Fresh basil leaves for garnish