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This warm gnocchi salad with grilled summer vegetables is a quick, hearty vegetarian dish. Tender gnocchi is tossed with zucchini, cherry tomatoes, garlic, and herbs in olive oil—perfect as a light dinner or BBQ side.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner, Main Course, Salad
Cuisine Italian
Servings 2
Calories 390 kcal

Ingredients
  

  • 250 g 9 oz gnocchi (fresh or shelf-stable)
  • 1 small zucchini sliced lengthwise
  • 1 cup cherry tomatoes halved
  • 2 tbsp olive oil plus more for grilling
  • 1 garlic clove minced
  • Handful of fresh basil or parsley chopped
  • Salt and pepper to taste
  • Optional: grated Parmesan or vegan cheese for serving

Instructions
 

Grill the Vegetables:

  • Brush zucchini slices and cherry tomatoes lightly with olive oil. Grill on a grill pan or barbecue for 2–3 minutes per side until charred and tender.

Cook the Gnocchi:

  • Boil the gnocchi in salted water until they float (usually 2–3 minutes). Drain and set aside.

Toss Together:

  • In a large skillet or bowl, gently mix warm gnocchi with grilled veggies, olive oil, minced garlic, chopped herbs, and salt and pepper to taste.

Serve Warm:

  • Plate while still warm and garnish with extra herbs and cheese if using.

Notes

  • Make it vegan: Skip the cheese or use plant-based Parmesan.
  • Add protein: Top with grilled tofu or a poached egg (vegetarian).
  • Meal prep tip: Grill extra vegetables and store for up to 3 days to toss into other salads or pastas.
Keyword gnocchi with vegetables, grilled zucchini and tomatoes, Italian gnocchi salad, summer dinner ideas, summer gnocchi salad, vegetarian gnocchi recipe, warm gnocchi salad