Have you ever tried grilled gnocchi straight off the grill? If not, you’re in for a treat! The crispy-chewy texture is a must-try, especially with these tomato gnocchi kebabs featuring homemade salsa verde.
Grilled gnocchi, along with blistered tomatoes and tender red onion, make for a perfect summer snack or a simple side dish for any cookout or BBQ. They come together quickly, but if you’re short on time, you can skip the homemade salsa verde and use fresh basil instead (though trust us, the salsa verde is worth it!). Serve these kebabs alongside grilled asparagus or an arugula salad for the ultimate summer dinner.
Tomato Gnocchi Kebabs
Ingredients
**For the Salsa Verde:**
- 1/4 cup fresh parsley
- 1/4 cup fresh basil
- 1/4 cup extra-virgin olive oil
- 2 teaspoons capers
- 1 tablespoon fresh lemon juice
- 2 anchovy fillets
- 1 clove garlic
- Kosher salt
**For the Kebabs:**
- 1 12-oz. package fresh gnocchi
- 2 pints cherry tomatoes
- 2 small red onions cut into 2″ pieces
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
Instructions
- **Make the Salsa Verde:** In a food processor, blend parsley, basil, oil, capers, lemon juice, anchovies, and garlic until smooth. Season with salt, then chill until ready to serve.
- **Make the Kebabs:** Preheat grill to medium-high for 3 minutes, and soak skewers in water for 10 minutes to prevent scorching. Toss gnocchi, tomatoes, onions, and oil in a large bowl until coated. Season with salt and pepper, then thread onto skewers.
- **Grill the Kebabs:** Grill kebabs, flipping halfway through, until tomatoes are blistered and gnocchi is browned, about 7 to 8 minutes.
- **Serve:** Transfer kebabs to a platter, drizzle with salsa verde, and enjoy your delicious grilled gnocchi kebabs!