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Grilled Gnocchi Salad Recipe

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★★★★★

4.6 from 91 reviews

This Grilled Gnocchi Salad combines tender, lightly charred gnocchi with smoky grilled vegetables, fresh scallions, and tangy goat cheese. Tossed in a lemon-Parmesan vinaigrette, this vibrant dish is perfect as a light main or satisfying side during warm-weather gatherings.

Ingredients

Scale

Gnocchi and Dressing

  • 16 oz. gnocchi
  • 10 tbsp. extra-virgin olive oil, divided
  • 2 scallions, thinly sliced
  • 3 tbsp. finely grated Parmesan cheese
  • 3 tbsp. fresh lemon juice
  • Kosher salt, to taste

Vegetables

  • 1 large zucchini, cut into 1/2” rounds
  • 1 large red onion, cut into 1/2” pieces
  • 1 yellow bell pepper, seeds and ribs removed, cut into 1” pieces
  • 2 ears of corn, shucked

Topping

  • 2 oz. crumbled goat cheese

Instructions

  1. Cook the gnocchi: Bring a medium pot of salted water to a boil. Add the gnocchi and cook, stirring occasionally, until they float to the surface, about 2 minutes. Drain the gnocchi well and transfer to a medium bowl. Toss with 2 tablespoons of olive oil to prevent sticking and let cool.
  2. Prepare the grill and vegetables: Preheat a grill or grill pan to medium-high heat for 5 minutes. In a large bowl, combine zucchini rounds, red onion pieces, bell pepper chunks, 3 tablespoons of olive oil, and 2 teaspoons of kosher salt. Toss to coat evenly.
  3. Grill the vegetables and corn: Working in batches if necessary, arrange the vegetable mixture and whole ears of corn on the grill, spreading them out evenly. To prevent pieces from falling through the grates, you may skewer the vegetables, use a grill basket, or cover the grill grates with foil. Grill until nice char marks form and vegetables are tender, about 8 to 10 minutes. Remove vegetables and corn from grill, then carefully cut corn kernels off the cobs and set aside.
  4. Grill the gnocchi: Place the oiled gnocchi on the grill (you can skewer them or use foil to prevent them from falling through). Grill until char marks appear on at least one side, about 2 to 3 minutes. Remove from grill.
  5. Prepare the dressing and assemble the salad: In a large bowl, whisk together the sliced scallions, grated Parmesan, lemon juice, and the remaining 5 tablespoons of olive oil. Season with salt as needed. Add grilled vegetables, corn kernels, and grilled gnocchi to the bowl and toss gently to combine all ingredients evenly.
  6. Serve: Transfer the salad to a serving platter or bowl and sprinkle crumbled goat cheese on top. Serve immediately while the flavors are warm and vibrant.

Notes

  • To keep gnocchi from sticking to the grill, toss them with olive oil beforehand and consider using skewers or foil.
  • Grilling the vegetables and corn adds smoky depth, but if you don’t have a grill, a grill pan is a good alternative.
  • Use fresh lemon juice for the best bright flavor in the dressing.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently before serving.
  • Feel free to swap goat cheese with feta or omit for a milder flavor.

Keywords: Grilled Gnocchi Salad, vegetable salad, grilled vegetables, summer salad, vegetarian salad, easy dinner, gnocchi recipe

Find it online: https://thefoodrecipe.com/grilled-gnocchi-salad-recipe/