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Eating Well
Summer Vegetable Gnocchi Salad
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.
6
2,073
13
40 min
TOTAL TIME
886
CALORIES
$3.98
PER SERVING
Ingredients
13 INGREDIENTS
2 SERVINGS
1/2 cup crumbled feta cheese
1 ear corn
husked
1/2 medium red onion
cut into 1/2-inch-thick rings
1 medium zucchini
sliced lengthwise into 1/2-inch planks
1 pkg whole wheat gnocchi
1 small eggplant
sliced lengthwise into 1/2-inch planks
1/2 tsp ground pepper
1/4 tsp salt
2 cloves garlic
grated
2 tbsp balsamic vinegar
4 tbsp extra virgin olive oil
divided
2 tbsp fresh basil
chopped
1 medium yellow squash
sliced lengthwise into 1/2-inch planks
Directions
9 STEPS
40 min
PREP TIME
40 min
TOTAL TIME
View Directions on Eating Well
Health Info
Macros
96g
CARBS
52g
FAT
18g
PROTEIN
Allowed on these diets
MEDITERRANEAN
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
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Frequently Asked Questions
Why is my gnocchi dense or hard?
Why is my gnocchi gummy and sticky?
What is the best kind of potato to use for gnocchi?
Why aren't my gnocchi light and fluffy?
How can I prevent gnocchi from falling apart while cooking?
Do I need to make ridges on gnocchi?
Can I pan fry gnocchi instead of boiling it?
Why does my gnocchi dissolve in the sauce?
How can I add flavor to gnocchi?
Can I make gnocchi without eggs?
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