Gnocchi , Tomatoes , Basil , Skewers
Best for: A playful meatless main or a substantial side.
Potato gnocchi take on a crisp outside and tender middle after a quick trip across the grill. Juicy blistered tomatoes and torn basil turn the skewers into a simple summer meal.
Grill: Direct heat, 400–425°F. Equipment: Saucepan, thin metal skewers, grill-safe skillet, spatula.
Ingredients
Total: 35 minutes.
- 1 pound firm shelf-stable potato gnocchi
- 3 tablespoons olive oil, divided
- 2 garlic cloves, finely grated
- ½ teaspoon fine sea salt, divided
- ¼ teaspoon black pepper
- 1 pint cherry tomatoes
- 1 tablespoon balsamic vinegar
- ¼ cup torn fresh basil leaves
- ¼ cup finely grated vegetarian Parmesan-style cheese
Directions
Preheat the grill. Boil gnocchi according to package instructions, stopping as soon as they float and are just tender. Drain, spread on a tray, and let steam-dry for 5 minutes.
Mix 2 tablespoons olive oil with garlic, ¼ teaspoon salt, and pepper. Gently coat the gnocchi and thread onto thin metal skewers without packing tightly.
Place tomatoes in a grill-safe skillet with the remaining tablespoon oil and ¼ teaspoon salt.
Grill gnocchi for 8–10 minutes, turning carefully every 2–3 minutes, until browned and crisp in places.
At the same time, cook the tomatoes in their skillet on the grill for 8–10 minutes, shaking occasionally until blistered and softened. Stir in balsamic vinegar off the heat.
Slide gnocchi onto a platter and spoon tomatoes and their juices around them. Scatter with basil and cheese.
Grilling tip: Very soft fresh gnocchi can break on skewers. Use a grill basket if your gnocchi feel fragile after boiling.
