Grilled Gnocchi Salad Recipe

Introduction

This Grilled Gnocchi Salad is a delightful mix of smoky charred vegetables and tender gnocchi, tossed in a bright lemon and Parmesan dressing. Perfect for a light summer meal or a side dish that impresses at any barbecue.

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. 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.
2. 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, red onion, bell pepper, 3 tablespoons of olive oil, and 2 teaspoons of kosher salt until evenly coated.
3. Step 3: Working in batches, grill the zucchini mixture and corn, spreading the vegetables out on the grill. To prevent pieces from falling through the grates, skewer the vegetables, use a grill basket, or cover the grates with foil. Grill until char marks form, about 8 to 10 minutes. Transfer vegetables to a large plate and remove corn kernels from the cobs.
4. Step 4: Grill the gnocchi, which shouldn’t stick to the grill, until char marks form on at least one side, about 2 to 3 minutes. You can skewer the gnocchi or place them on foil to avoid them falling through the grates.
5. Step 5: In a large bowl, whisk together sliced 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 the salad with crumbled goat cheese before serving.

Tips & Variations

• Use a grill basket or skewers for smaller vegetable pieces and gnocchi to prevent falling through the grates.
• Substitute goat cheese with feta for a different tangy flavor.
• Add fresh herbs like basil or parsley for extra freshness.
• Try using sweet corn or colored bell peppers for added visual appeal.

Storage

Store the grilled gnocchi salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh but can be served cold or at room temperature. Reheat gently in a skillet if preferred warm, but avoid microwaving to keep the gnocchi from becoming mushy.

How to Serve

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, then proceed with tossing in oil and grilling as instructed.

Can I prepare the salad ahead of time?

Grill the vegetables and gnocchi in advance and store them separately in the fridge. Toss with the dressing and goat cheese just before serving to maintain freshness and texture.

Grilled Gnocchi Salad Recipe

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★★★★★

4.5 from 54 reviews

This Grilled Gnocchi Salad is a vibrant and satisfying dish combining tender gnocchi with smoky grilled vegetables, fresh scallions, tangy lemon, and creamy goat cheese. Perfect for a light lunch or a flavorful side, the salad features charred zucchini, red onion, bell pepper, and sweet grilled corn kernels all tossed in a zesty lemon and Parmesan dressing.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Grilling
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Gnocchi

• 16 oz. gnocchi
• 2 tbsp. extra-virgin olive oil (for tossing gnocchi after boiling)
• Kosher salt (for boiling water and seasoning)

Vegetables

• 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

Dressing and Garnish

• 8 tbsp. extra-virgin olive oil (divided: 3 tbsp. for vegetables, 5 tbsp. for dressing)
• 2 tsp. kosher salt (for seasoning vegetables)
• 2 scallions, thinly sliced
• 3 tbsp. finely grated Parmesan cheese
• 3 tbsp. fresh lemon juice
• 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 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 about 5 minutes. In a large bowl, toss zucchini, red onion, bell pepper with 3 tablespoons of olive oil and 2 teaspoons of kosher salt to season evenly.
3. Grill vegetables and corn: Grill the vegetable mixture in batches, spreading the pieces out to allow even charring. If worried about pieces falling through the grill grates, skewer the vegetables, use a grill basket, or cover the grates with foil. Also grill the ears of corn until char marks develop, about 8 to 10 minutes total. Transfer the grilled vegetables and corn to a plate and remove the kernels from the corn cobs.
4. Grill the gnocchi: Place the gnocchi on the grill (directly, skewered, or on foil to prevent falling through grates). Grill until char marks form on at least one side, about 2 to 3 minutes.
5. Prepare the dressing and toss the salad: In a large bowl, whisk together the sliced scallions, grated Parmesan, fresh lemon juice, and remaining 5 tablespoons of olive oil. Season with salt if needed. Add in the grilled vegetables and gnocchi and toss to combine evenly.
6. Garnish and serve: Top the salad with crumbled goat cheese just before serving for a creamy, tangy finish.

Notes

• To prevent vegetables or gnocchi from falling through the grill grates, consider skewering them, using a grill basket, or lining the grate with foil.
• Allowing gnocchi to cool after boiling and tossing with oil helps prevent sticking and ensures even grilling.
• This salad can be served warm or at room temperature, making it versatile for gatherings.
• For a smoky depth, don’t rush the grilling of vegetables until you get good char marks.
• Substitute goat cheese with feta or a vegan cheese if preferred.

Keywords: grilled gnocchi salad, grilled vegetables, Italian salad, summer salad, goat cheese salad, grilled zucchini, corn salad