Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0

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


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

2 cups
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.