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Clean recipe · delish.com

Grilled Gnocchi Salad

Grilled gnocchi paired with charred summer produce and two kinds of cheese becomes an easy potluck or BBQ side perfect for summer.

Original recipe: delish.com

Yield:
4 servings
Prep:
10 min
Cook:
0 sec
Total:
35 min
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Ingredients

  1. Kosher salt
  2. 16 oz. gnocchi
  3. 10 tbsp. extra-virgin olive oil, divided
  4. 1 large zucchini, cut into 1/2" rounds
  5. 1 large red onion, cut into 1/2" pieces
  6. 1 bell pepper (preferably yellow), seeds and ribs removed, cut into 1" pieces
  7. 2 ears of corn, shucked
  8. 2 scallions, thinly sliced
  9. 3 tbsp. finely grated Parmesan
  10. 3 tbsp. fresh lemon juice
  11. 2 oz. crumbled goat cheese

Instructions

  1. In a medium pot of boiling salted water, cook gnocchi, stirring occasionally, until they float to the surface, about 2 minutes. Drain, then transfer to a medium bowl and toss with 2 Tbsp. oil. Let cool.
  2. Prepare a grill for medium-high heat; preheat 5 minutes (or heat a grill pan over medium-high heat). In a large bowl, toss zucchini, onion, bell pepper, 3 Tbsp. oil, and 2 tsp. salt.
  3. Working in batches, grill zucchini mixture and corn, making sure vegetables are spread out on grill. (If you’re worried about the pieces falling through the grates, skewer the vegetables, use a grill basket, or cover the grates with foil.) Grill until char marks form, 8 to 10 minutes. Transfer to a large plate. Remove corn kernels from cobs.
  4. Grill gnocchi (they shouldn’t stick to grill) until char marks form on at least 1 side, 2 to 3 minutes. (You can skewer or place on foil to avoid them falling through the grates.)
  5. In a large bowl, whisk scallions, Parmesan, lemon juice, and remaining 5 Tbsp. oil; season with salt, if needed. Add vegetables and gnocchi and toss to combine. Top with goat cheese.