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Grilled Gnocchi Salad
Vegetables
Grill
This vibrant Grilled Gnocchi Salad combines crispy gnocchi, charred zucchini, red onion, cherry tomatoes, and parmesan in a zesty lemon dressing—perfect for a summer side or light main, ready in just 30 minutes.
Ingredients
- 3 medium zucchini, sliced into 1/2 inch wedges
- 1 large red onion, sliced into 1/2 inch wheels
- 2 packages store-bought gnocchi
- Olive oil, to drizzle
- Salt & pepper, to taste
- 1 pint cherry tomatoes, halved
- 1 lemon, juiced & zested
- 1/2 cup freshly grated parmesan cheese
- Fresh parsley or basil, to garnish
Directions
Heat your Big Green Egg to 400°F/204°C and set up for Direct cooking. Lightly oil grate.
Divide zucchini, red onion & gnocchi in three separate bowls. Generously drizzle each one with olive oil. Season with salt & pepper.
Transfer zucchini & red onion to grill. Grill for 2 to 3 minutes with the lid down on each side, until charred & cooked throughout. Remove from heat & set aside.
To a grill pan on the Big Green Egg, add the gnocchi. Close lid & cook until crispy, tossing every few minutes to ensure it cooks evenly. Remove from heat & transfer to a large mixing bowl.
To the gnocchi add grilled veggies, tomatoes, lemon juice, lemon zest, parmesan cheese, salt & pepper. Add additional olive oil if needed. Toss until well coated.
Transfer to a serving bowl. Garnish with fresh herbs & serve!
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