Making Life Delicious Since 1983

Grilled Gnocchi Salad

Grilled Gnocchi salad is SO SUPER SIMPLE and will end up being your favorite go-to summer salad!

Shelly Westerhausen the kitchen

The most important part is using the right gnocchi for this simple salad: refrigerated gnocchi is the only best option for this recipe. Frozen gnocchi ends up crumbling and shelf stable-room temperature gnocchi just doesn’t end up with the same crispy exterior, chewy interior that you really want for this dish.

You can take the time and skewer the gnocchi with cherry tomatoes and zucchini cubes but to be honest i love just throwing them in my grill basket and roasting them right over the fire.

3 cloves garlic, minced
4 tablespoons olive oil, divided
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 pints grape or cherry tomatoes (about 4 cups)
1 medium zucchini or yellow squash (about 10 ounces), you can cube them all up or thinly shave with Y-shaped peeler or mandolin, core discarded
12 to 16 ounces fresh (refrigerated) potato gnocchi
1/4 cup finely grated Pecorino Romano or Parmesan cheese
Torn fresh basil leaves and red pepper flakes, for serving

Toss all the ingredients (except cheese, basil and red pepper) to well coat. place in grill basket with BBQ covered and grill for 5 minutes.
Grill, tossing occasionally, until the tomatoes are blistered and skins are beginning to split, the ends of the squash are charred, and the gnocchi is crisp on the outside and tender on the inside, 4 to 5 minutes. Transfer everything back to a baking sheet.
Add the cheese, basil, and a few pinches red pepper flakes and toss to combine. Taste and season with salt and pepper if needed. Serve warm but makes great chilled leftovers too!



recipe inspiration and delish photo from Shelly Westerhausen the

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