Grilled Gnocchi Salad with Charred Summer Vegetables and Goat Cheese Recipe

I absolutely love how the Grilled Gnocchi Salad with Charred Summer Vegetables and Goat Cheese Recipe brings a fun twist to a classic comfort food. When I first tried grilling gnocchi, it felt a little adventurous-maybe even borderline sacrilegious-but the result blew me away. This salad is bursting with summer s best veggies, smoky charred flavors, and creamy goat cheese that adds just the right tang.

If you re looking for a dish that s great for warm evenings, summer gatherings, or even a casual weeknight dinner, this recipe is a winner. The grilled gnocchi has a perfect chewy texture that pairs beautifully with the caramelized vegetables, and the lemony dressing brightens everything up. Trust me, once you try this Grilled Gnocchi Salad with Charred Summer Vegetables and Goat Cheese Recipe, it ll become one of your staple summer meals.

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Ingredients You’ll Need

These ingredients work together beautifully to create a warm, tangy, and slightly smoky salad. When shopping, look for firm gnocchi and fresh, colorful summer veggies to make the most of this recipe.

• Kosher salt: Essential for seasoning both the gnocchi water and the veggies-don t forget it!
• Gnocchi: I like using store-bought gnocchi (like De Cecco) because they hold up well on the grill without falling apart.
• Extra-virgin olive oil: Helps grill and dress the ingredients, adding richness and depth.
• Zucchini: Sliced into rounds, it chars nicely while staying tender inside.
• Red onion: Adds sweetness and sharpness once grilled, balancing the salad.
• Yellow bell pepper: Offers crunch and a subtle sweetness that complements smoky flavors.
• Corn: Fresh ears, shucked and grilled, add vibrant flavor and texture.
• Scallions: Sliced thinly to mix into the dressing for a mild onion note.
• Parmesan cheese: Finely grated for a salty, nutty kick in the dressing.
• Lemon juice: Freshly squeezed, it brightens up the entire dish with a citrus zing.
• Goat cheese: Crumbled on top to add creamy, tangy richness that ties everything together.

Variations

I love how flexible the Grilled Gnocchi Salad with Charred Summer Vegetables and Goat Cheese Recipe is. I often tweak it based on what s fresh or what I m in the mood for, and you can definitely make it your own.

• Swap veggies: I ve tried adding grilled cherry tomatoes or asparagus, which adds new layers of flavor without losing the salad s essence.
• Cheese alternatives: If goat cheese isn t your thing, feta or burrata work beautifully too-each brings a unique texture and creaminess.
• Make it vegan: Skip the cheese and use a drizzle of balsamic glaze or toasted nuts for richness instead.
• Spice it up: Adding a pinch of chili flakes to the dressing gives the salad a subtle heat that my family adores.

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

Step 1: Boil and Oil the Gnocchi

Start by cooking your gnocchi in a pot of boiling salted water. I find it best to stir occasionally to prevent sticking and watch closely for when they float-that s your cue that they re done, usually around 2 minutes. Drain them well, then toss with a little olive oil to prevent sticking and give them a lovely sheen. Let them cool slightly before grilling-this helps them hold their shape better on the grill grates.

Step 2: Prep and Season Your Summer Vegetables

While the gnocchi cools, prep your zucchini, red onion, bell pepper, and corn. I like cutting the zucchini into ½-inch rounds and the onion and pepper into chunks so they grill evenly and catch those gorgeous char marks. Toss the veggies with olive oil and kosher salt in a large bowl-this simple seasoning lets their natural flavors shine through once grilled.

Step 3: Grill Your Veggies and Corn

Heat your grill or grill pan to medium-high. Spread the veggies out so each piece gets some direct heat, and grill for 8 to 10 minutes until you see those beautiful char marks and the vegetables are tender but not mushy. If you re worried about smaller pieces falling through the grates, try skewering them or using foil-this trick saved me plenty of times! Remove the corn from the cobs once grilled and set your veggies aside to cool until warm to the touch.

Step 4: Grill the Gnocchi

Place your gnocchi on the grill or on foil to keep them from slipping through. Grill for about 2 to 3 minutes, just until you see char marks on at least one side. They shouldn t stick if you ve oiled them well earlier. This grilling transforms them from soft pillows into something with a fun bite and subtle smoky flavor-trust me, it s magic.

Step 5: Make the Dressing and Toss Everything Together

Whisk together scallions, Parmesan, fresh lemon juice, and the remaining olive oil in a big bowl. I always give it a quick taste and add a pinch more salt if it needs it. Then, add the grilled veggies and gnocchi, tossing gently to coat everything in that zesty dressing. Top the salad with crumbled goat cheese while it s still warmish; it melts just a bit and adds this luscious creaminess that ties the whole dish together.

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

Garnishes

I usually finish this salad with just a generous crumble of goat cheese, but fresh basil or a sprinkle of toasted pine nuts adds such a lovely fragrant touch. A light drizzle of extra olive oil before serving can also amp up the richness, making it feel a little indulgent.

Side Dishes

Because this salad has lots going on, I like to keep side dishes simple-think crusty garlic bread or a crisp green salad dressed in balsamic vinaigrette. It also pairs wonderfully with grilled chicken or fish if you want something more substantial.

Creative Ways to Present

For dinner parties, I ve plated it individually in shallow bowls with an artful goat cheese crumble and a fresh herb sprig on top. It looks stunning served in colorful ceramic dishes or even in hollowed-out bell pepper halves for a festive vibe. It s definitely a crowd-pleaser visually and taste-wise!

Make Ahead and Storage

Storing Leftovers

My go-to method for leftovers is to keep everything in an airtight container in the fridge. The salad keeps beautifully for up to 5 days, though the texture is best within the first two. I usually wait to add the goat cheese until serving leftovers so it stays fresh and creamy.

Freezing

I haven t had much luck freezing this salad because the texture of grilled vegetables and gnocchi changes after thawing. So I recommend enjoying it fresh or within a few days refrigerated for the best experience.

Reheating

When reheating leftovers, I gently warm the salad in a skillet over low heat just until everything is warmed through-don t overheat or you ll lose that perfect chew from the gnocchi and the fresh brightness from the dressing. Adding a little fresh lemon juice afterward helps revive the flavors.

FAQs

Final Thoughts

This Grilled Gnocchi Salad with Charred Summer Vegetables and Goat Cheese Recipe has become one of my absolute favorites when summer rolls around. It s a dish that feels both comforting and special, with just the right balance of smoky, tangy, and creamy notes. I love sharing it with friends and family, watching everyone dig in and rave about the unexpected twist of grilled gnocchi. Give it a try-you might discover your new go-to summer salad that everyone will be asking for again and again!

Grilled Gnocchi Salad with Charred Summer Vegetables and Goat Cheese Recipe

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

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Description

This Grilled Gnocchi Salad brings a modern twist to a classic Italian ingredient by grilling tender gnocchi and pairing it with charred summer vegetables and two types of cheese. The result is a warm, flavorful salad perfect for summer gatherings, combining chewy grilled gnocchi, smoky zucchini, onion, bell pepper, fresh corn, and a tangy dressing of lemon, Parmesan, and goat cheese.

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

Dressing & Toppings

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

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Instructions

1. Cook the Gnocchi: In a medium pot of boiling salted water, cook the gnocchi, stirring occasionally, until they float to the surface, about 2 minutes. Drain the gnocchi and transfer to a medium bowl. Toss immediately with 2 tablespoons of extra-virgin olive oil to prevent sticking and let them 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, combine the zucchini, red onion, and bell pepper with 3 tablespoons of olive oil and 2 teaspoons of kosher salt. Toss well to coat evenly.
3. Grill the Vegetables: Work in batches to grill the zucchini mixture and corn. Spread the vegetables and ears of corn out on the grill carefully to avoid overcrowding. Use skewers, foil, or a grill basket if needed to prevent pieces from falling through the grates. Grill until char marks form and vegetables are tender, about 8 to 10 minutes. Remove from grill and transfer to a plate. Cut kernels off the corn cobs.
4. Grill the Gnocchi: Place the cooled gnocchi on the grill (using foil or skewers if necessary). Grill the gnocchi until char marks appear on at least one side, about 2 to 3 minutes. They should not stick to the grill if oiled properly.
5. Make the Dressing and Toss Salad: In a large bowl, whisk together scallions, Parmesan cheese, fresh lemon juice, and the remaining 5 tablespoons of olive oil. Season with salt as needed. Add the grilled vegetables, corn kernels, and grilled gnocchi to the bowl and toss gently to combine all ingredients.
6. Finish and Serve: Top the salad with crumbled goat cheese. Serve warm or at room temperature for the best flavor profile.

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Notes

• Place foil or use skewers/grill basket to prevent vegetables and gnocchi from falling through grill grates.
• Allow grilled vegetables to cool until warm, not hot or cold, before tossing with dressing and goat cheese.
• If grilling is not possible, use a stovetop griddle or grill pan at medium-high heat.
• Use store-bought gnocchi (e.g., De Cecco) for best texture; homemade gnocchi may not hold up well to grilling.
• You may prepare grilled vegetables and dressing up to 1 day ahead; grill gnocchi just before serving.
• Store the combined salad in an airtight container in the refrigerator for up to 5 days.

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Nutrition

• Serving Size: 1 serving (approx. 1/5 of recipe)
• Calories: 380
• Sugar: 5g
• Sodium: 450mg
• Fat: 22g
• Saturated Fat: 6g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 4g
• Protein: 8g
• Cholesterol: 15mg