Summer Vegetable Gnocchi Salad

Name: Summer Vegetable Gnocchi Salad
Total time: 40 min
Ingredients: 1 (16 ounce) package whole-wheat gnocchi; 1 small eggplant, sliced lengthwise into 1/2-inch planks; 1 medium zucchini, sliced lengthwise into 1/2-inch planks; 1 medium yellow squash, sliced lengthwise into 1/2-inch planks; 1 ear corn, husked; ½ medium red onion, cut into 1/2-inch-thick rings; 4 tablespoons extra-virgin olive oil, divided; 2 tablespoons balsamic vinegar; 2 tablespoons chopped fresh basil; 2 cloves garlic, grated; ½ teaspoon ground pepper; ¼ teaspoon salt; ½ cup crumbled feta cheese

4 Ratings
4 Reviews

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

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Recipe Summary

active:

40 mins

total:

40 mins

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 1
Preheat grill to medium-high.

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Step 2
Boil gnocchi according to package directions. Drain.
Step 3
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.
Step 4
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

Serving Size:

2 cups

Per Serving:

445 calories; protein 13g; carbohydrates 60.1g; dietary fiber 9.1g; sugars 12.1g; fat 19g; saturated fat 4.4g; cholesterol 12.6mg; vitamin a iu 527.5IU; vitamin c 31.7mg; folate 85.3mcg; calcium 128.4mg; iron 2.4mg; magnesium 61.8mg; potassium 921.1mg; sodium 691.2mg.

4 Ratings

5 star values: 4
4 star values: 0
3 star values: 0
2 star values: 0
1 star values: 0

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sherihein129

07/09/2022

So yummy and easy! Great way to use up summer produce. I used 12 oz pan fried cauliflower gnocchi, and reduced the olive oil to 1 tbsp and the feta cheese to 1/4 cup. Used my air fryer to “grill” the veggies for about 15 min at 400 degrees. This made 3 generous servings at under 400 calories, while being delicious and filling. Looking forward to leftovers for lunch!

Boboseems

08/02/2020

Absolutely delicious! We had it for dinner and it hit the spot - was surprisingly filling. The best part, very simple and easy to prep. One note, couldn't find whole wheat gnocchi anywhere so substituted for the regular version.

JPHat

07/28/2020

I loved everything about this - the perfect way to showcase summer veggies, and very easy to make. Simply delicious!

C. Marie

05/17/2020

Delicious! I doubled the "sauce"- but I wouldn't do that when I make this again! I added one extra ear of corn and pan fried the gnocchi in a little butter for a little extra flavor. The veggies took a little longer on the grill than noted in the recipe for us with our grill at 375. We will make this again as our summer veggies mature- a fun way to use squash!

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Summer Vegetable Gnocchi Salad

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Recipe Summary

Nutrition Profile:

Ingredients

Directions

Nutrition Facts

Reviews (4)

All Reviews for Summer Vegetable Gnocchi Salad

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Summer Vegetable Gnocchi Salad

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Nutrition Facts

Reviews (4)

All Reviews for Summer Vegetable Gnocchi Salad