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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.

Ingredients

Scale

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

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