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Grilled Gnocchi Salad with Charred Summer Vegetables and Goat Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 109 reviews
  • 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

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.

Ingredients

Units Scale

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

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.

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.

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

Find it online: https://comfortplates.com/grilled-gnocchi-salad-with-charred-summer-vegetables-and-goat-cheese-recipe/