Vegetable Gnocchi Salad Recipe
Vegetable Gnocchi Salad
Kitchen Science
4
40 minutes
445
Vegetable Gnocchi Salad is an excellent dish to serve during a summer BBQ. The grilled vegetables are really tasty right off the grill, and the gnocchi is soft and supple. Furthermore, this take on pasta salad is best served warm, so the noodles don't turn mushy. This simple gnocchi dish will be a hit at your next family dinner!
Ingredients
- 1 Whole-wheat gnocchi (16 oz.)
- 1 Small eggplant, cut into ½ -inch planks lengthwise
- 1 Medium zucchini, cut into ½ -inch planks lengthwise
- 1 Medium yellow squash, cut into ½ -inch planks lengthwise
- 1/2 Medium red onion, sliced into ½ -inch-thick rings
- 1 Ear of corn, husked
- 4 tbsp Extra-virgin olive oil (divided)
- 2 tbsp Balsamic vinaigrette
- 2 tbsp Fresh basil, chopped
- 2 Garlic cloves, grated
- ½ tsp Ground pepper
- ¼ tsp Salt
- ½ cup Feta cheese, crumbled
Directions
Preheat the grill to medium-high heat.
- Prepare the gnocchi according to the package guidelines. Drain.
- Meanwhile, brush 2 tablespoons of oil onto the eggplant, zucchini, squash, corn, and onion. Grill the vegetables for 6 to 10 minutes, frequently turning, until browned and tender. Place on a chopping board. Remove the corn kernels off the cob and dice the remaining veggies into bite-size pieces.
Combine the remaining 2 tablespoons of oil, vinegar, basil, garlic, pepper, and salt in a large mixing bowl. Toss in the gnocchi and veggies to coat. Serve with feta cheese on top.