With back to school starting this week, I was looking for relatively easy dinners to make at home to help simplify the dinner hour, as I knew I'd be more tired that usual. This dish - summer skillet gnocchi - was a pleasant, filling dinner followed by decent leftovers. We didn't have shiitake mushroom on hand, so I subbed in some zucchini from our garden. The grilled corn adds a lovely element of sweetness to the dish, and thank goodness for Trader Joe's boil-for-3-minutes gnocchi to save the day. Yum!