Dinner

Grilled Gnocchi Salad Recipe

ByElena Hart August 6, 2026August 6, 2026

Introduction

Grilled gnocchi salad is a delightful combination of tender potato dumplings and smoky, charred vegetables. This dish offers a fresh, vibrant flavor perfect for a light lunch or a summer side. It’s easy to prepare and packed with textures and bright notes from lemon and goat cheese.

A close-up view shows a dish in a white bowl filled with three main layers: the bottom layer includes small golden gnocchi with light char marks scattered throughout; the middle layer has grilled vegetables like thick slices of zucchini with dark grill spots and pieces of red onion; the top layer is sprinkled with bright yellow corn kernels, crumbled white cheese, and thinly sliced green onions. A silver spoon lifting some gnocchi and zucchini from the bowl is visible, with the whole scene set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 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 tablespoons of olive oil. Let cool.

Step 2: Prepare a grill for medium-high heat and preheat for 5 minutes (or heat a grill pan over medium-high heat). In a large bowl, toss zucchini, onion, bell pepper, 3 tablespoons of olive oil, and 2 teaspoons of salt.
Step 3: Working in batches, grill the zucchini mixture and corn, spreading the vegetables out on the grill. To prevent pieces from falling through, skewer the vegetables, use a grill basket, or cover the grates with foil. Grill until char marks form, about 8 to 10 minutes. Remove vegetables to a large plate and cut corn kernels off the cobs.
Step 4: Grill the gnocchi until char marks appear on at least one side, about 2 to 3 minutes. You can skewer the gnocchi or place them on foil to keep them from falling through the grates.

Step 5: In a large bowl, whisk together scallions, Parmesan, lemon juice, and the remaining 5 tablespoons of olive oil. Season with salt if needed. Add the grilled vegetables and gnocchi, then toss to combine. Top with crumbled goat cheese before serving.

Tips & Variations

Use a grill basket or skewers to keep small veggies and gnocchi from falling through the grill grates.
Substitute goat cheese with feta for a tangier flavor.

Add fresh herbs like basil or parsley for extra brightness.
Try swapping corn with grilled cherry tomatoes for a sweeter note.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or enjoy cold as a refreshing salad. The goat cheese topping is best added fresh after reheating.

How to Serve

A white plate holds a colorful dish with about three layers: the bottom layer has yellow slices of grilled bell pepper and red cooked onion pieces, the middle layer is filled with grilled zucchini rounds showing dark char marks and light green edges, and the top layer has golden grilled gnocchi with small bits of yellow corn scattered throughout. White crumbles of cheese and thin green onion slices are sprinkled over the dish. A silver fork on the right side of the plate holds one piece of gnocchi. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen gnocchi for this recipe?

Yes, frozen gnocchi works well. Cook according to package directions until they float before tossing with oil and grilling.

What can I use if I don’t have a grill?

You can use a grill pan or a broiler to get similar charred flavors. If using a broiler, watch closely to prevent burning and turn vegetables and gnocchi as needed.