This riff on pasta salad is best served warm while the gnocchi are nice and tender. Plus, the grilled veggies taste extra-good fresh off the fire in this easy gnocchi recipe. Source: EatingWell Magazine, June 2020

Devon O'Brien
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Ingredients

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Directions

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  • Preheat grill to medium-high.

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  • Boil gnocchi according to package directions. Drain.

  • Meanwhile, brush eggplant, zucchini, squash, corn and onion with 2 tablespoons oil. Grill the vegetables, turning occasionally, until charred and tender, 6 to 10 minutes total. Transfer to a cutting board. Remove the corn kernels from the cob and cut the other vegetables into bite-size pieces.

  • Whisk the remaining 2 tablespoons oil, vinegar, basil, garlic, pepper and salt in a large bowl. Add the gnocchi and the vegetables and toss to coat. Serve sprinkled with feta.

Nutrition Facts

445 calories; 19 g total fat; 4.4 g saturated fat; 13 mg cholesterol; 691 mg sodium. 921 mg potassium; 60.1 g carbohydrates; 9.1 g fiber; 12 g sugar; 13 g protein; 528 IU vitamin a iu; 32 mg vitamin c; 85 mcg folate; 128 mg calcium; 2 mg iron; 62 mg magnesium;