Name: Grilled Gnocchi Salad
Prep time: 10 min
Total time: 35 min
Yield: 4 - 6 serving(s)
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

Step 1In 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. oil. Let cool.

Step 2Prepare a grill for medium-high heat; preheat 5 minutes (or heat a grill pan over medium-high heat). In a large bowl, toss zucchini, onion, bell pepper, 3 Tbsp. oil, and 2 tsp. salt.

Step 3Working in batches, grill zucchini mixture and corn, making sure vegetables are spread out on grill. (If you’re worried about the pieces falling through the grates, skewer the vegetables, use a grill basket, or cover the grates with foil.) Grill until char marks form, 8 to 10 minutes. Transfer to a large plate. Remove corn kernels from cobs.

Step 4Grill gnocchi (they shouldn’t stick to grill) until char marks form on at least 1 side, 2 to 3 minutes. (You can skewer or place on foil to avoid them falling through the grates.)

Step 5In a large bowl, whisk scallions, Parmesan, lemon juice, and remaining 5 Tbsp. oil; season with salt, if needed. Add vegetables and gnocchi and toss to combine. Top with goat cheese.

Grilled Gnocchi Salad

Ingredients

Directions

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