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Hearty Gnocchi Toss with Grilled Summer Veggies

Name: Hearty Gnocchi Toss with Grilled Summer Veggies
Prep time: 50 min
Cook time: 30 min
Total time: 80 min
Ingredients: 4 tablespoons extra-virgin olive oil; ½ teaspoon black pepper; 2 tablespoons good quality balsamic vinegar; 1 medium zucchini, sliced lengthwise into 1/2-inch thick slices; ¼ teaspoon salt; 1 package (16 oz) whole-wheat gnocchi; 1 small eggplant, sliced lengthwise into 1/2-inch thick slices; 1 medium yellow squash, sliced lengthwise into 1/2-inch thick slices; 1 ear of corn, husked; 2 cloves of garlic, minced; ½ cup soft feta cheese, crumbled; ½ medium-sized red onion, cut into 1/2-inch-thick rings; 2 tablespoons fresh basil, finely chopped

Relish the flavors of summer with this warm and inviting gnocchi dish. Grilled eggplant, zucchini, and yellow squash mingle with whole-wheat gnocchi, all tossed in an appetizing balsamic-basil dressing and garnished with creamy feta cheese. This recipe is a delightful spin on the classic warm salad.



1 hr 20 min

TOTAL TIME

483

CALORIES

$2.34

PER SERVING

Hearty Gnocchi Toss with Grilled Summer Veggies

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Ingredients

MAIN

4 SERVINGS

4 tbsp extra virgin olive oil

1/2 tsp black pepper

2 tbsp balsamic vinegar

1 medium zucchini

sliced lengthwise into 1/2-inch thick slices

1/4 tsp salt

16 oz whole wheat gnocchi

1 small eggplant

sliced lengthwise into 1/2-inch thick slices

1 medium yellow squash

sliced lengthwise into 1/2-inch thick slices

cut into 1/2-inch-thick rings

2 tbsp fresh basil

finely chopped

Directions

MAIN

50 min

PREP TIME

30 min

COOK TIME

1 hr 20 min

TOTAL TIME

Preheat your grill to medium-high heat. Be sure to clean and oil the grill grates.

While the grill is heating, cook the whole-wheat gnocchi as per package instructions. Once done, drain and set aside.

Lightly coat the eggplant, zucchini, squash, corn, and onion with 2 tablespoons of the olive oil.

Place the vegetables on the grill, cooking each side until they become slightly charred and tender. Depending on their thickness, this should take around 3 to 5 minutes per side.

Once grilled, place the vegetables on a cutting board. Remove the corn kernels from the cob and cut all the other vegetables into bite-sized chunks.

In a large bowl, prepare the dressing by whisking together the remaining 2 tablespoons of olive oil, balsamic vinegar, chopped fresh basil, minced garlic, black pepper, and salt.

Add the cooked gnocchi and grilled vegetables to the bowl and gently toss until everything is well coated with the dressing.

Before serving, sprinkle the crumbled feta cheese on top of the gnocchi and vegetables. Your special gnocchi toss is now ready to be enjoyed.