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.
Ingredients
Units
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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
