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.

Devon O'Brien
Source: EatingWell Magazine, June 2020


Recipe Summary

40 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • 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; protein 13g 26% DV; carbohydrates 60.1g 19% DV; exchange other carbs 4; dietary fiber 9.1g 36% DV; sugars 12.1g; fat 19g 29% DV; saturated fat 4.4g 22% DV; cholesterol 12.6mg 4% DV; vitamin a iu 527.5IU 11% DV; vitamin c 31.7mg 53% DV; folate 85.3mcg 21% DV; calcium 128.4mg 13% DV; iron 2.4mg 13% DV; magnesium 61.8mg 22% DV; potassium 921.1mg 26% DV; sodium 691.2mg 28% DV.