Bring a large pot of salted water to a boil.

Heat the butter in a large skillet over medium-high heat until melted and slightly browned.

Add the onion and salt and cook until soft, about 8 minutes.

Add in the garlic, zucchini, corn kernels and oregano. If using red pepper flakes, add it here. Cook for 8 minutes until softened. Taste, adjust for seasoning as desired.

While the zucchini and corn are cooking, add the gnocchi to the boiling water and cook until gnocchi start to float to the top. Drain.

Add the gnocchi to the corn and zucchini skillet and toss together until combined. Remove from heat, then stir in the chopped basil and parmesan cheese. Serve!