Grilled Gnocchi with Summer Squash and Burst Tomatoes

Grilled Gnocchi with Summer Squash and Burst Tomatoes

Grilled Gnocchi with Summer Squash and Burst Tomatoes

By The Kitchn
Serves 6

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Details
  • Servings:   6
  • Calories:   241
  • Diet:   Balanced
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • italian
Comments
Ingredients
  • 20 skewers, soaked in water at least 30 minutes if wooden
  • 3 cloves garlic, minced
  • 4 tablespoons olive oil, divided
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 2 pints grape or cherry tomatoes (about 4 cups)
  • 1 medium zucchini or yellow squash (about 10 ounces), thinly shaved with Y-shaped peeler or mandoline, core discarded
  • 12 to 16 ounces fresh (refrigerated) potato gnocchi
  • 1/4 cup finely grated Pecorino Romano or Parmesan cheese
  • Torn fresh basil leaves and red pepper flakes, for serving
Instructions

Grilled Gnocchi with Summer Squash and Burst Tomatoes serves 6 original recipe by The Kitchn.

View original preparation instructions

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