Flavorful garden vegetables contrast beautifully with melt-in-your-mouth gnocchi in this family-pleasing entree.
Grilled Gnocchi and Vegetables
- 20 - skewers, soaked in water at least 30 minutes if wooden
- 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), thinly shaved with a vegetable peeler or a 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
2 to 4
2 to 4
- Heat an outdoor grill to screaming hot, direct heat (400 to 450°F).
- Whisk the garlic, 3 tablespoons of the oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper together in a large bowl. Add tomatoes and toss to coat.
- Thread the tomatoes onto 10 of the skewers (8 to 10 per skewer). Set aside on a rimmed baking sheet.
- Add the squash ribbons to the now-empty tomato bowl (do not wash), season with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper, and toss to coat in the remaining oil and garlic.
- Fold each ribbon back onto itself like an accordion, thread the squash onto 2 of the skewers. Transfer to the baking sheet with the tomatoes.
- Place the gnocchi in the same bowl. Drizzle with the remaining 1 tablespoon oil and season with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Thread onto the remaining 8 skewers (about 10 per skewer). If your gnocchi are breaking as you thread them, place them in a grill basket or perforated grill pan. Do not wash the bowl.
- Place the gnocchi skewers or grill basket of gnocchi on the grill. Cover and grill for 5 minutes.
- Uncover, flip or toss the gnocchi, and place the tomatoes and squash on the grill grates (you may need to do this in batches depending on the size of your grill).
- Grill, turning 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 the baking sheet.
- Remove the gnocchi, tomatoes, and squash from the skewers or basket to the reserved bowl.
- 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.