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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
935
CALORIES
$4.27
PER SERVING
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Ingredients
13 INGREDIENTS
2 SERVINGS
1/2 cup crumbled feta cheese
1 ear corn
husked
1 medium zucchini
sliced lengthwise into 1/2-inch planks
2 tbsp fresh basil
chopped
1 pkg whole wheat gnocchi
1 small eggplant
sliced lengthwise into 1/2-inch planks
1 medium yellow squash
sliced lengthwise into 1/2-inch planks
1/2 medium red onion
cut into 1/2-inch-thick rings
4 tbsp extra virgin olive oil
divided
1/2 tsp ground pepper
1/4 tsp salt
2 cloves garlic
grated
2 tbsp balsamic vinegar
Directions
9 STEPS
40 min
PREP TIME
40 min
TOTAL TIME
View Directions on Eating Well
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Health Info
Macros
103g
CARBS
54g
FAT
20g
PROTEIN
Allowed on these diets
VEGETARIAN
MEDITERRANEAN
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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