Grilled Gnocchi Salad with Summer Vegetables and Goat Cheese Recipe

I absolutely love how this Grilled Gnocchi Salad with Summer Vegetables and Goat Cheese Recipe brings together smoky, tender gnocchi with bright, charred veggies for a truly irresistible summer meal. When I first tried grilling gnocchi, I was a bit skeptical-how would delicate potato dumplings hold up on the grill? But it turns out the gnocchi get this beautiful grill mark char while staying pillowy inside, which pairs perfectly with the fresh summer produce and tangy goat cheese.

You ll find that this recipe works wonders for warm-weather dinners, potlucks, or even a casual lunch when you want something satisfying yet light. The combo of grilled zucchini, corn, and peppers adds that sweet smokiness you crave in summer, and the dressing with lemon and Parmesan brightens everything up. Plus, it s surprisingly easy to pull together with just a bit of prep and your grill or grill pan. Let me walk you through all my tips so you can get it just right!

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Ingredients You’ll Need

Each ingredient in this Grilled Gnocchi Salad with Summer Vegetables and Goat Cheese Recipe is thoughtfully chosen to complement the smoky char from the grill and keep your salad fresh and vibrant. When shopping, look for plump, fresh gnocchi and high-quality goat cheese to really bring the dish to life.

• Gnocchi: I like using store-bought potato gnocchi for ease and reliability-De Cecco is a personal favorite because they hold up well on the grill.
• Extra-virgin olive oil: Use a good quality one since it s a key part of the dressing and grilling process.
• Zucchini: Choose medium to large zucchinis, sliced into rounds for even grilling.
• Red onion: Cut into chunks to add a touch of sweetness and color.
• Bell pepper (yellow preferred): Their sweetness is perfect when charred; remove seeds to avoid bitterness.
• Fresh corn: Shucked and grilled, especially delicious when kernels are removed and tossed into the salad.
• Scallions: Thinly sliced scallions add a mild onion flavor and a fresh crunch.
• Parmesan cheese: Finely grated for the dressing, it brings a salty, nutty undertone.
• Lemon juice: Fresh squeezed adds brightness and balances the oil and cheese.
• Goat cheese: Crumbled on top for creamy tang-it melts slightly into the warm salad beautifully.
• Kosher salt: Essential for seasoning veggies and bringing out flavors.

Variations

I love how flexible this Grilled Gnocchi Salad with Summer Vegetables and Goat Cheese Recipe can be, so I encourage you to make it your own based on what you have at hand or your dietary needs. Play with different veggies, cheeses, or even add some heat if you’re into spice.

• Swap veggies: Sometimes, I add grilled cherry tomatoes or asparagus when they re in season, which adds a juicy pop or earthy crunch.
• Dairy-free version: Replace the goat cheese with a vegan cheese or sprinkle with toasted nuts for creaminess and texture.
• Add protein: Grilled chicken or shrimp work wonderfully if you want to turn this into a heartier main dish for dinner.
• Spicy kick: Toss in some chili flakes or grill a jalapeño alongside the veggies for a subtle heat.

How to Make Grilled Gnocchi Salad with Summer Vegetables and Goat Cheese Recipe

Step 1: Cook and Cool the Gnocchi

Start by boiling the gnocchi in salted water until they float to the surface, about 2 minutes. This is your sign they’re cooked through. Then drain and toss them with a bit of olive oil to prevent sticking. Let them cool before grilling-this step avoids mushy gnocchi on the heat and gives you that much-desired chew with a crispy exterior when grilled.

Step 2: Prep and Grill the Vegetables

While the gnocchi cool, slice your zucchini, red onion, and bell pepper, then toss them in olive oil and salt. Preheat your grill to medium-high, and if you re worried about veggies falling through the grates, skewer them or use a grill basket-trust me, that little trick saves so much frustration. Grill the vegetables, along with the shucked corn on the cob, until they get those gorgeous char marks, about 8 to 10 minutes. Once done, let them cool to warm before assembling.

Step 3: Grill the Gnocchi

Next, grill the gnocchi directly on the grill or on foil if you’re wary of losing them through the grates. They only need 2 to 3 minutes to get a nice char on one side, which honestly adds so much flavor and texture. Don t overcook-they should stay tender inside with just a hint of crispness outside.

Step 4: Whisk the Dressing and Toss Everything Together

In a large bowl, whisk together sliced scallions, Parmesan, fresh lemon juice, and remaining olive oil. Taste and add salt if needed. Then gently fold in the grilled veggies, corn kernels (cut from the cobs), and the grilled gnocchi. Toss everything so the dressing lightly coats every bite. Lastly, sprinkle crumbled goat cheese on top while the salad is still warm so it melts slightly-this is my favorite part!

How to Serve Grilled Gnocchi Salad with Summer Vegetables and Goat Cheese Recipe

Garnishes

I usually finish this salad with an extra sprinkle of fresh herbs like basil or parsley when I have them around-it adds a lovely green freshness and brightens the presentation. A few more crumbles of goat cheese on top always steal the show because who doesn t love that creamy tang? Occasionally, I ll toss on toasted pine nuts for a crunchy twist that s just sublime.

Side Dishes

To round out the meal, I like serving this salad with a crusty baguette or garlic bread to soak up the lemony dressing. It also pairs beautifully with grilled chicken or a simple green salad if you want to keep it light yet varied. For a summer BBQ, it s a great complement to grilled meats or seafood without being too heavy.

Creative Ways to Present

For special occasions, I ve served this Grilled Gnocchi Salad in individual mason jars layered with the ingredients, making for a beautiful and portable presentation that impresses guests. Another fun idea is using a large wooden board or platter to create a colorful salad spread, topping with edible flowers for a festive touch. Play with colors and arranging veggies and cheese so it looks as delicious as it tastes!

Make Ahead and Storage

Storing Leftovers

I recommend storing the grilled vegetables and dressing together in an airtight container separate from the gnocchi to keep textures optimal. Once combined, this salad keeps beautifully in the fridge for up to 5 days. When I eat leftovers, I find the flavors mingle even more overnight, making it taste even better the next day.

Freezing

Freezing this salad isn t my favorite because the fresh vegetables and goat cheese lose their best texture once thawed. If you want to freeze components, I suggest freezing the grilled gnocchi separately, then reheat and toss with freshly grilled or roasted veggies when you’re ready to eat.

Reheating

When reheating leftovers, I gently warm the components separately in a skillet or microwave-especially the gnocchi-to keep the texture. Then toss everything together with the dressing and goat cheese at room temperature for that fresh salad feel. Avoid overheating to prevent the salad from becoming soggy.

FAQs

Final Thoughts

This Grilled Gnocchi Salad with Summer Vegetables and Goat Cheese Recipe has become one of my go-to warm-weather dishes because it s fresh, smoky, and just so satisfying without being heavy. I love how it brings summer produce to life in a fun, playful way that s perfect for sharing with friends or making a weeknight dinner feel special. Give it a try-you might be as surprised as I was at how grilling gnocchi turns out to be a total game-changer!

Grilled Gnocchi Salad with Summer Vegetables and Goat Cheese Recipe

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• Author: Jasmine
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 mins
• Yield: 4 – 6 servings
• Category: Salad
• Method: Grilling
• Cuisine: Italian-American
• Diet: Vegetarian

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Description

This Grilled Gnocchi Salad is a delightful twist on traditional Italian flavors, featuring chewy grilled gnocchi paired with charred summer vegetables like zucchini, corn, and bell pepper. Tossed with a zesty lemon-Parmesan dressing and topped with creamy goat cheese, it’s a warm, vibrant salad perfect for summer gatherings or a unique side dish.

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Ingredients

Units USM Scale 1x2x3x

Gnocchi

• 16 oz. gnocchi (store-bought, e.g., De Cecco)
• 2 Tbsp. extra-virgin olive oil (for tossing gnocchi)

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
• 3 Tbsp. extra-virgin olive oil (for vegetables)
• 2 tsp. kosher salt (for seasoning vegetables)

Dressing & Garnish

• 2 oz. crumbled goat cheese
• 2 scallions, thinly sliced
• 3 Tbsp. finely grated Parmesan cheese
• 3 Tbsp. fresh lemon juice
• 5 Tbsp. extra-virgin olive oil (for dressing)
• Salt, to taste (as needed for dressing)

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Instructions

1. Cook Gnocchi: 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 Tbsp. of olive oil. Let cool to prevent sticking and prepare for grilling.
2. Prepare Vegetables: Preheat your grill to medium-high heat or heat a grill pan over medium-high. In a large bowl, toss zucchini, red onion, and bell pepper with 3 Tbsp. olive oil and 2 tsp. kosher salt. Ensure vegetables are well coated for even grilling and seasoning.
3. Grill Vegetables: Grill the vegetable mixture and shucked ears of corn in batches, spreading them out on the grill so they cook evenly. Use skewers, a grill basket, or foil to prevent pieces from falling through grates. Grill until char marks appear, about 8 to 10 minutes. Remove from grill and transfer to a plate. Cut kernels off the corn cobs once cooled slightly.
4. Grill Gnocchi: Grill the oil-coated gnocchi on the hot grill until char marks form on at least one side, about 2 to 3 minutes. Use skewers or foil to avoid losing gnocchi through the grates. They should hold their shape and become lightly crisp on the outside.
5. Make Dressing and Combine: In a large bowl, whisk together thinly sliced scallions, grated Parmesan, fresh lemon juice, and the remaining 5 Tbsp. olive oil. Season with salt if needed. Add the grilled vegetables and gnocchi, then gently toss to combine all flavors well.
6. Serve: Plate the salad while still warm to the touch and top with crumbled goat cheese for a creamy contrast. Enjoy immediately for best flavor and texture.

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Notes

• Using store-bought gnocchi like De Cecco is recommended for best grilling texture.
• If you don’t have access to an outdoor grill, a grill pan or stovetop griddle works perfectly.
• Vegetables can be prepared ahead of time, but grill the gnocchi right before serving to maintain texture.
• If worried about foods falling through the grill grates, use skewers, grill baskets, or cover the grate with foil.
• This salad is best served warm, not hot or cold, to maximize flavor combination.
• Store leftovers in an airtight container for up to 5 days.

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Nutrition

• Serving Size: 1 serving (approx. 1/5th of total)
• Calories: 350 kcal
• Sugar: 4 g
• Sodium: 550 mg
• Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 4 g
• Protein: 8 g
• Cholesterol: 15 mg