Grilled Gnocchi Salad
Recipe: https://recipestripper.com/recipes/2b1c9baf-5704-4b16-80d3-a02dc3c8fb36
Original source: https://www.delish.com/cooking/recipe-ideas/a65427848/grilled-gnocchi-salad-recipe/

Grilled gnocchi paired with charred summer produce and two kinds of cheese becomes an easy potluck or BBQ side perfect for summer.
Yield: 4 - 6 serving(s)
Prep time: PT10M
Cook time: PT0S
Total time: PT35M

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