Summer Vegetable Gnocchi Salad

Summer Vegetable Gnocchi Salad

4 servings
Serve this easy riff on pasta salad when it's warm and the gnocchi is nice and tender and the fresh-off-the-fire grilled veggies are more flavorful.

Ingredients

  • package whole-wheat gnocchi
    1
  • eggplant

    sliced lengthwise into 1/2-inch planks

    1 small
  • zucchini

    sliced lengthwise into 1/2-inch planks

    1 medium
  • yellow squash

    sliced lengthwise into 1/2-inch planks

    1 medium
  • corn

    husked

    1 ear
  • red onion

    cut into 1/2-inch-thick rings

    ½ medium
  • extra-virgin olive oil

    divided

    4 tbsp
  • balsamic vinegar
    2 tbsp
  • chopped fresh basil
    2 tbsp
  • garlic

    grated

    2 cloves
  • ground pepper
    ½ tsp
  • salt
    ¼ tsp
  • crumbled feta cheese
    ½ c

Directions

  1. 1

    Preheat grill to medium-high.

  2. 2

    Boil 16 ounces of gnocchi according to package directions. Drain.

  3. 3

    Meanwhile, brush 1/2-inch plank slices from 1 eggplant, 1 zucchini and 1 squash, plus 1 ear of corn and 1/2 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.

  4. 4

    Whisk the remaining 2 tablespoons oil, 2 tablespoons vinegar, 2 tablespoons basil, 2 garlic cloves, 1/2 teaspoon pepper and 1/4 teaspoon salt in a large bowl. Add the gnocchi and the vegetables and toss to coat. Serve sprinkled with 1/2 cup feta.

Summer Vegetable Gnocchi Salad

Summer Vegetable Gnocchi Salad

40 min4 servings445 cal

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About this Recipe

Craving a vibrant, satisfying meal that captures the essence of summer? This easy Summer Vegetable Gnocchi Salad offers a delightful twist on classic pasta salad, perfect for warm days and enjoyable evenings.

What makes this dish truly special is its clever approach to a hearty salad: tender gnocchi paired with the robust, smoky flavor of grilled vegetables. This isn't just a simple side; it's a fulfilling main course that brings together fresh, seasonal ingredients in a harmonious blend, designed to be enjoyed when the gnocchi is nice and tender and the veggies are bursting with flavor.

You'll discover a medley of textures and tastes in every forkful. Imagine soft, pillowy whole-wheat gnocchi mingling with slices of perfectly grilled eggplant, zucchini, and yellow squash, all infused with a delightful char. Sweet, smoky corn kernels and mildly crisp red onion rings add further layers of complexity. The salad is brightened by fresh basil and a zesty balsamic dressing, complemented by the creamy, salty bite of crumbled feta cheese. It's a naturally flavorful dish that feels both comforting and wonderfully fresh.

While this recipe shines with its specific summer vegetable blend, feel free to adapt it to your preferences. You could easily swap the whole-wheat gnocchi for regular potato gnocchi if that's what you have on hand. For a different cheesy note, try crumbled goat cheese or even shaved Parmesan instead of feta. Consider adding other seasonal favorites like cherry tomatoes or bell peppers to the grilled mix for extra color and flavor.

Serve this Summer Vegetable Gnocchi Salad warm to best appreciate its tender gnocchi and flavorful grilled components. It's an ideal dish for a relaxed weeknight dinner, a potluck, or a casual backyard gathering, offering a fresh yet hearty option for any summer occasion.

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