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Summer Vegetable Gnocchi Salad

Prep Time:

40 Minutes

Cook Time:

40 Minutes


4 Servings

About the Recipe

This recipe is simply delicious! All of the fresh, summer flavors and the perfect balance of textures. Enjoy!


  • 1 (16 ounce) package whole-wheat gnocchi

  • 1 small eggplant, sliced lengthwise into 1/2-inch planks

  • 1 medium zucchini, sliced lengthwise into 1/2-inch planks

  • 1 medium yellow squash, sliced lengthwise into 1/2-inch planks

  • 1 ear corn, husked

  • ½ medium red onion, cut into 1/2-inch-thick rings

  • 4 tablespoons extra-virgin olive oil, divided

  • 2 tablespoons balsamic vinegar

  • 2 tablespoons chopped fresh basil

  • 2 cloves garlic, grated

  • ½ teaspoon ground pepper

  • ¼ teaspoon salt

  • ½ cup crumbled feta cheese


Step 1

Preheat grill to medium-high.

Step 2

Boil gnocchi according to package directions. Drain.

Step 3

Meanwhile, brush eggplant, zucchini, squash, corn and onion with 2 tablespoons oil. Grill the vegetables, turning occasionally, until charred and tender, 6 to 10 minutes total. Transfer to a cutting board. Remove the corn kernels from the cob and cut the other vegetables into bite-size pieces.

Step 4

Whisk the remaining 2 tablespoons oil, vinegar, basil, garlic, pepper and salt in a large bowl. Add the gnocchi and the vegetables and toss to coat. Serve sprinkled with feta.



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