Grilled Gnocchi Salad

• servings: 4 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

Kosher salt

16 oz. gnocchi

10 tbsp. extra-virgin olive oil, divided

1 large zucchini, cut into 1/2" rounds

1 large red onion, cut into 1/2" pieces

1 bell pepper (preferably yellow), seeds and ribs removed, cut into 1" pieces

2 ears of corn, shucked

2 scallions, thinly sliced

3 tbsp. finely grated Parmesan

3 tbsp. fresh lemon juice

2 oz. crumbled goat cheese

Directions

In a medium pot of boiling salted water, cook gnocchi, stirring occasionally, until they float to the surface, about 2 minutes. Drain, then transfer to a medium bowl and toss with 2 Tbsp. oil. Let cool.

Prepare a grill for medium-high heat; preheat 5 minutes (or heat a grill pan over medium-high heat). In a large bowl, toss zucchini, onion, bell pepper, 3 Tbsp. oil, and 2 tsp. salt.

Working in batches, grill zucchini mixture and corn, making sure vegetables are spread out on grill. (If you’re worried about the pieces falling through the grates, skewer the vegetables, use a grill basket, or cover the grates with foil.) Grill until char marks form, 8 to 10 minutes. Transfer to a large plate. Remove corn kernels from cobs.

Grill gnocchi (they shouldn’t stick to grill) until char marks form on at least 1 side, 2 to 3 minutes. (You can skewer or place on foil to avoid them falling through the grates.)

In a large bowl, whisk scallions, Parmesan, lemon juice, and remaining 5 Tbsp. oil; season with salt, if needed. Add vegetables and gnocchi and toss to combine. Top with goat cheese.

Nutrition

• Calories: 700
• Total Fat: 47 g
• Saturated Fat: 10 g
• Trans Fat: 0 g
• Cholesterol: 55 mg
• Sodium: 917 mg
• Total Carbohydrate: 51 g
• Dietary Fiber: 6 g
• Total Sugars: 7 g
• Protein: 18 g