Name: Sunshine Gnocchi and Grilled Veggies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 small eggplant, sliced lengthwise into half-inch planks; 1 medium zucchini, sliced lengthwise into half-inch planks; 1 ear of corn, husked; 1/2 cup crumbled feta cheese; 4 tablespoons extra-virgin olive oil, divided; 1/4 teaspoon salt; 1 package (16 ounces) of whole grain gnocchi; 1 medium yellow squash, sliced lengthwise into half-inch planks; 2 cloves of garlic, grated; 1 medium red onion, cut into half inch thick rings; 2 tablespoons balsamic vinegar; 2 tablespoons of fresh basil, finely chopped; 1/2 teaspoon ground black pepper

gnocchi

What is the best kind of potato to use for gnocchi?

How can I prevent gnocchi from falling apart while cooking?

Can I pan fry gnocchi instead of boiling it?

Why does my gnocchi dissolve in the sauce?

A wholesome medley of whole grain gnocchi and fresh vegetables charred to perfection. This warm salad boasts the delightful notes of balsamic and basil, subtly enhanced with aromatic garlic and feta cheese.

Milk

Eggs

Wheat

Mediterranean

Gluten Free

Lactose Free

Vegetarian

Fresh Vegetables

gram

eggplant

zucchini

corn on the cob

Cheese

crumbled feta cheese

Oils

milliliter

extra virgin olive oil

Seasonings

salt

Pastas & Noodles

summer squash

garlic

red onion

Vinegar

balsamic vinegar

fresh basil

black pepper

Protein

Sugar

Carbohydrates

Saturated Fat

Calories

Calcium

Minerals

Iron

Magnesium

Manganese

Vitamin C

Vitamins

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Choline

Folic Acid (B9)

Lycopene

Dietary Fiber

Vitamin E

Pantothenic acid (B5)

Alpha-carotene

Vitamin A

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Vitamin K

Water

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Copper

Selenium

Vitamin B6

Calories from Fat

Cholesterol

Phosphorus

Potassium

Sodium

Zinc

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Charming Cheddar and Sausage Gnocchi

Sunshine Gnocchi and Grilled Veggies

Produce

Dairy

Baking Goods

Pasta, Sauces, Grain

Condiment & Toppings

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Boil whole grain gnocchi according to package directions. Drain and set aside.

Lightly brush eggplant, zucchini, squash, corn and red onion with 2 tablespoons of olive oil.

Place the vegetables on the grill, turning occasionally for an even char and cook until tender. This should take around 6 to 10 minutes total.

Remove the grilled vegetables and allow them to cool. Subsequently, cut them into bite-size pieces. Remove the corn kernels from the ear.

In a large bowl, whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, chopped fresh basil, grated garlic, ground black pepper and salt.

Add the cooked gnocchi and grilled vegetables into the bowl containing the dressing. Toss well to ensure everything is well coated.

Serve this warm salad sprinkled with crumbled feta cheese.

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