Grilled Gnocchi Salad

By Lunds & Byerlys

August 5, 2024

This recipe is so bright and happy! The day this Grilled Gnocchi Salad came out of our test kitchen was rainy, thunderstorm-y and cool, but the flavors and textures transported us right to the sunny outdoors. Immediately it was clear that this is the perfect addition to any alfresco dining experience, whether it’s a weeknight meal with family or a weekend cookout with guests.


Before throwing our medley of fresh zucchini, squash, corn and onion on the grill, we coat them with extra virgin olive oil and a sprinkle of L&B Corn on the Cob Seasoning, adding a smoky, peppery and slightly sweet depth of flavor to the pillowy potato gnocchi. The zingy lemon and olive oil dressing is full of fresh parsley, garlic, feta cheese and a touch of red wine vinegar. It perfectly complements the veggies and pasta, enhancing the garden-fresh flavor without any undue heaviness.


This salad is served warm, which adds an element of comfort and coziness perfect for a homey backyard gathering with friends and family. Since you already have the grill fired up, it’s easy to add to your menu and tastes great alongside burgers, chicken or your protein of choice.

SERVINGS

8

PREP TIME

15 min

COOK TIME

15 min

Ingredients

For the gnocchi salad

  • 2
    packages (10 ounces) L&B Fresh Potato Gnocchi
  • 1
    tablespoon extra virgin olive oil, divided
  • 2
    medium zucchini, halved lengthwise
  • 2
    medium yellow squash, halved lengthwise
  • 3
    ears corn, husked
  • 2
    medium red onions, cut into ½-inch-thick rings
  • 1 ½
    teaspoons L&B Corn on the Cob Seasoning

For the dressing

  • 2
    tablespoons freshly squeezed lemon juice
  • 1
    tablespoon red wine vinegar
  • 3
    tablespoons chopped parsley
  • 1
    small garlic clove, grated
  • 6
    tablespoons extra virgin olive oil
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • ½
    cup crumbled feta cheese
  • ¼
    cup torn basil leaves, for garnish

Directions

  1. 1

    Heat a grill or grill pan to medium-high heat. Cook the gnocchi according to package instructions. Drain the gnocchi, toss it in 1 teaspoon of olive oil, and spread in an even layer on a sheet pan too cool.

  2. 2

    Brush the zucchini, squash, corn, and onion with 2 teaspoons of the olive oil. Sprinkle the corn and onion with the L&B Corn on the Cob Seasoning.

  3. 3

    Grill the vegetables until charred and crisp-tender, rotating halfway through, 4 to 6 minutes for the zucchini and squash, 7 to 9 minutes for the onions, and 10 to 12 minutes for the corn.

  4. 4

    Transfer the vegetables to a cutting board. Dice the zucchini, squash, and onions, and cut the kernels off the corn cobs.

  5. 5

    To make the dressing, in a small bowl, whisk together the lemon juice, red wine vinegar, garlic, and parsley. Slowly pour in the olive oil while whisking to emulsify. Season with salt and black pepper.

  6. 6

    In a large serving bowl, toss the gnocchi, grilled vegetables, dressing, and half of the feta together. Garnish with the remaining feta and torn basil leaves. Serve warm or cold.

Recipe source: Ingredient 


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