Tired of the same old pasta salads and side dishes? Get ready to discover a recipe that’s a total game-changer. This Grilled Gnocchi Salad is not just another dish; it’s a vibrant, flavorful experience that combines the smoky goodness of the grill with the delightful chewiness of perfectly cooked gnocchi. It’s the kind of recipe that makes you excited to fire up the grill, whether it’s for a casual weeknight dinner or a weekend barbecue with friends
This recipe takes a beloved Italian staple—gnocchi—and gives it a modern, smoky twist. Instead of boiling it, we’re grilling it until it’s wonderfully crispy on the outside and soft on the inside. Paired with charred summer vegetables and a zesty lemon-Parmesan dressing, this grilled gnocchi salad transforms into something truly special. It’s light yet satisfying, and it effortlessly bridges the gap between a side dish and a main course. So, let’s dive into how you can make this unique and delicious grilled gnocchi salad that will have everyone asking for the recipe.
What is this Grilled Gnocchi Salad?
At its core, this grilled gnocchi salad is a simple yet elegant dish that redefines how we think about gnocchi. Traditionally, gnocchi is boiled and served with a rich sauce. Here, we completely change the cooking method. The gnocchi is tossed in a little olive oil and grilled directly, either in a grill basket or on a pan on the grill. This process gives it a fantastic golden-brown crust and a slightly smoky flavor that you simply can’t achieve by boiling. This unique texture—crispy on the outside, fluffy on the inside—is what makes this salad so addictive.
The salad itself is a celebration of fresh, seasonal ingredients. We combine the grilled gnocchi with perfectly charred zucchini and red onion, which add a sweet, smoky depth. Halved cherry tomatoes provide a pop of juicy sweetness and color, while a simple dressing of lemon juice, lemon zest, and freshly grated Parmesan cheese ties everything together with a bright, tangy, and savory finish. A final touch of fresh herbs like basil or parsley adds a layer of freshness that elevates the entire dish. This is a dish that’s easy to prepare but tastes incredibly complex and sophisticated.
The Unexpected Origins of Grilled Gnocchi
While the concept of grilling gnocchi might seem like a modern culinary innovation, it’s rooted in a spirit of resourcefulness and culinary experimentation. Gnocchi itself has been a staple of Italian cuisine for centuries, with regional variations stretching from the potato-based versions of northern Italy to the semolina-based gnocchi of Rome. The idea of frying or sautéing gnocchi to make it crispy is not new; many Italian chefs will pan-fry leftover boiled gnocchi to give it a new lease on life.
The specific inspiration for this grilled gnocchi salad, however, comes from a more contemporary trend of using outdoor grills for more than just meat. As home cooks and professional chefs have pushed the boundaries of what can be cooked on a grill, everything from pizzas to peaches has found its way onto the grates. This recipe is a perfect example of that evolution. Inspired by the Big Green Egg, a type of ceramic grill known for its versatility and ability to maintain stable temperatures, this recipe embraces direct grilling as a primary cooking method for a non-traditional ingredient. The result is a dish that honors the rustic simplicity of Italian flavors while embracing the smoky, open-air cooking style of an American barbecue. This fusion of old-world ingredients and new-world techniques is what makes the grilled gnocchi salad so special.
Essential Ingredients with Precise Quantities (Serves 4–6)
To create this incredible grilled gnocchi salad, you don’t need a long list of obscure ingredients. The magic is in the quality of what you use and how you prepare it. Here’s a detailed breakdown of everything you’ll need:
- 2 packages (about 1 pound each) store-bought gnocchi: While you can make gnocchi from scratch, a good quality store-bought version (fresh or refrigerated) works perfectly and saves a lot of time. Look for brands with minimal ingredients.
- 3 medium zucchini: Sliced lengthwise into wedges. This shape helps them get a nice char on the grill without falling through the grates.
- 1 large red onion: Sliced into thick wheels. The rings will char and sweeten beautifully on the grill.
- 1 pint cherry tomatoes: Halved. They provide a burst of fresh, juicy sweetness that contrasts with the smoky grilled elements.
- Olive oil: A generous amount for tossing the veggies and gnocchi before grilling, and a little extra for the dressing.
- Salt & pepper: To taste. These simple seasonings are crucial for bringing out the flavors of the vegetables.
- 1 lemon: You’ll use both the juice and the zest. The zest adds a concentrated citrus aroma, while the juice provides the tangy base for our dressing.
- ½ cup freshly grated Parmesan cheese: Don’t use the pre-shredded stuff in a bag. Freshly grated Parmesan melts better and has a much deeper, nuttier flavor that is key to this salad.
- Fresh parsley or basil: For garnish. A handful of fresh, chopped herbs adds a final touch of bright color and flavor.
Step-by-Step Directions and Preparation Method
Getting this delicious grilled gnocchi salad on the table is a straightforward process. Follow these steps for perfect results every time.
1. Prep the Grill
First, set up your grill for direct cooking. You want the grates to be hot enough to get a good sear on the vegetables and gnocchi.
- Heat your grill to approximately 400°F (204°C).
- While it’s heating, lightly oil the grates to prevent sticking. If you have one, a grill basket is a fantastic tool for this recipe, especially for the gnocchi, as it prevents smaller pieces from falling through.
2. Season & Grill the Veggies
The key to flavorful grilled vegetables is proper seasoning and a hot grill.
- In a large bowl, toss the zucchini wedges and red onion wheels with a generous drizzle of olive oil, a good pinch of salt, and freshly cracked black pepper.
- Place the seasoned vegetables directly on the grill grates or in a grill basket.
- Grill for 2–3 minutes per side, or until they have nice, visible char marks and are tender-crisp.
- Once done, remove the veggies from the grill and set them aside.
3. Grill the Gnocchi
This is the star of the show and the step that transforms the entire dish.
- In the same bowl you used for the veggies, toss the gnocchi with olive oil, a pinch of salt, and pepper. Make sure each piece is lightly coated.
- Carefully place the gnocchi in a grill pan or a grill basket. If you don’t have one, you can try placing them directly on the grates, but be very careful not to let them fall.
- Cook the gnocchi for 5–7 minutes, tossing or stirring occasionally with tongs, until they are golden brown, crispy, and have a beautiful, puffed-up texture. They will develop a delightful crust.
4. Assemble the Salad
Now it’s time to bring all these delicious components together.
- In a large serving bowl, combine the freshly grilled gnocchi, the charred zucchini and red onion, and the raw cherry tomato halves.
- Add the juice and zest of one lemon, the ½ cup of freshly grated Parmesan cheese, and a final drizzle of olive oil.
- Season to taste with more salt and pepper as needed.
- Gently toss everything together until all the ingredients are well-coated in the dressing.
5. Garnish & Serve
A little bit of flair at the end makes all the difference.
- Tear or roughly chop some fresh basil or parsley and sprinkle it generously over the top.
- Finish with an extra dusting of Parmesan cheese for a beautiful presentation.
- Serve the salad warm or at room temperature. It’s truly fantastic either way.
Exciting Variations to Your Grilled Gnocchi Salad
While the classic recipe is a knockout, one of the best things about this grilled gnocchi salad is how easily you can customize it. Here are a few “Faizul’s Flavor Twists” to spark your creativity:
- Make it Spicy: Add a pinch of red chili flakes to the dressing for a fiery kick. You could also grill a jalapeño or two alongside the vegetables for a smoky heat.
- Add a Protein: Turn this salad into a full-fledged meal by adding grilled chicken, shrimp, or a few slices of prosciutto. For a vegetarian option, grilled halloumi cheese or a can of drained and rinsed chickpeas would work wonderfully.
- Change the Veggies: Experiment with other grill-friendly vegetables. Asparagus spears, bell pepper strips, or even corn on the cob (sliced off the cob after grilling) would all be delicious additions.
- Elevate the Dressing: For a richer flavor, swap the lemon dressing for a balsamic glaze drizzle or a creamy pesto. You could also make a simple vinaigrette with red wine vinegar, olive oil, and a touch of Dijon mustard.
- Serve it on Greens: For a more substantial salad, serve your grilled gnocchi salad over a bed of fresh arugula or baby spinach. The peppery taste of the greens will complement the smoky flavors perfectly. For an extra decadent touch, tear a ball of fresh burrata over the top just before serving.
Frequently Asked Questions about Grilled Gnocchi Salad
Q: Can I use frozen gnocchi for Grilled Gnocchi Salad?
A: Yes, you can. However, fresh or refrigerated gnocchi tends to hold its shape better and gets a crispier exterior on the grill. If you use frozen gnocchi, it’s best to thaw it first to prevent it from getting mushy when it hits the grill.
Q: What if I don’t have a grill?
A: No problem! You can achieve a similar result by using a cast-iron skillet or a grill pan on your stovetop. Get the pan very hot with a little oil, and cook the gnocchi and veggies in batches until they are nicely browned and tender. The smoky flavor won’t be there, but the crispy texture and delicious flavor will still be fantastic.
Q: Can I make this salad ahead of time?
A: You can prepare the grilled components ahead of time, but it’s best to assemble and dress the salad just before serving. The gnocchi is at its best when it’s still warm and crispy from the grill. If you dress it too far in advance, the gnocchi will absorb the dressing and lose its desirable crispy texture.
Q: Is this recipe gluten-free?
A: Most store-bought gnocchi is made with wheat flour, so it is not typically gluten-free. However, many brands now offer gluten-free gnocchi made from ingredients like potato starch and rice flour. Just be sure to check the package and choose a gluten-free version if needed.
Q: What kind of Parmesan cheese should I use?
A: Always use a block of Parmigiano-Reggiano and grate it yourself. The pre-grated varieties often contain anti-caking agents that can affect the texture and flavor. Freshly grated Parmesan melts beautifully and provides a richer, nuttier taste that is a crucial element of the dressing.
Conclusion: Grilled Gnocchi Salad
This Grilled Gnocchi Salad is more than just a recipe; it’s a testament to how simple ingredients can be transformed into something extraordinary with a little creativity. By taking the humble gnocchi off the stovetop and onto the grill, we unlock a new world of texture and flavor, creating a dish that is both familiar and excitingly new. The combination of crispy gnocchi, smoky vegetables, and a bright, zesty dressing makes this a standout meal that is perfect for any occasion. It’s light enough for a summer lunch, yet hearty enough to serve as a satisfying main course. So the next time you’re looking for a recipe that will impress your family and friends without a lot of fuss, remember this grilled gnocchi salad. It’s a culinary journey in a bowl that proves the best dishes are often the simplest ones, elevated with a fresh perspective. We hope you enjoy making this dish as much as we do, and that it becomes a permanent fixture in your summer cooking repertoire.
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Grilled Gnocchi Salad Recipe: Your New Favorite Summer Dish
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
At its core, this grilled gnocchi salad is a simple yet elegant dish that redefines how we think about gnocchi. Traditionally, gnocchi is boiled and served with a rich sauce. Here, we completely change the cooking method. The gnocchi is tossed in a little olive oil and grilled directly, either in a grill basket or on a pan on the grill. This process gives it a fantastic golden-brown crust and a slightly smoky flavor that you simply can’t achieve by boiling. This unique texture—crispy on the outside, fluffy on the inside—is what makes this salad so addictive.
Ingredients
- 3 ripe peaches, halved and pitted
- ½ loaf rustic Italian bread, thick slices
- ¼ cup extra virgin olive oil, plus more for drizzling
- 1 garlic clove, halved
- ¼ small red onion, thinly sliced
- 1 medium cucumber, sliced
- 2 balls burrata cheese
- 1 cup fresh basil leaves
- 2 tbsp red wine vinegar
- 2 tsp honey
- Salt & black pepper, to taste
Instructions
1. Make the Vinaigrette
- Whisk together red wine vinegar, honey, salt, and pepper.
- Slowly drizzle in olive oil while whisking. Add red onions and let them marinate.
2. Grill the Peaches
- Brush peach halves with olive oil, season with salt and pepper.
- Grill cut-side down until charred but still firm (2–3 min per side).
- Cool slightly, then slice into wedges.
3. Toast the Bread
- Brush bread slices with olive oil and grill until golden and crisp.
- Rub hot bread with garlic halves to infuse flavor.
- Cut into large chunks.
4. Assemble the Salad
- In a large bowl, combine grilled peaches, bread chunks, cucumber, and marinated onions.
- Toss with vinaigrette and let sit 15 minutes to absorb flavors.
5. Finish & Serve
- Tear basil leaves and toss gently.
- Transfer to a platter, break burrata over the top.
- Drizzle with olive oil, crack fresh pepper, and garnish with more basil.
Notes
This Grilled Gnocchi Salad is hearty yet refreshing, making it perfect for summer meals. You can customize it with seasonal vegetables, add grilled chicken or shrimp for extra protein, or drizzle with balsamic glaze for a flavor boost.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilled
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 portion (about 1/4 of recipe)
- Calories: ~350
- Sugar: ~4g
- Sodium: ~520mg
- Fat: ~14g
- Saturated Fat: ~4g
- Unsaturated Fat: ~9g
- Trans Fat: 0g
- Carbohydrates: ~50g
- Fiber: ~3g
- Protein: ~9g
- Cholesterol: Low
Keywords: Grilled Gnocchi Salad
