Tomato Gnocchi Kebabs
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Tomato Gnocchi Kebabs
Rated 3.3 stars by 15 users
Category
Potatoes, Pastas and Grains
Ingredients
- 1/4 cup fresh parsley
- 1/4 cup fresh basil
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1/4 cup + 2 tablespoons Fustini's Basil Crush olive oil, divided
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2 teaspoons capers
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1 tablespoon Fustini's Citrus Oregano balsamic
- 1 garlic clove
- Kosher salt
- 1 12 oz package of fresh gnocchi
- 2 pints of cherry tomatoes
- 2 small red onions, cut into 2" pieces
Directions
Make the Salsa Verde: In a food processor, combine parsley, basil, 1/4 cup olive oil, balsamic, capers, and garlic. Blend until the mixture is smooth, season to taste with salt, and chill until ready to serve.
Preheat the grill to medium-high for 3 minutes, and soak skewers in a shallow pan filled with water for 10 minutes to prevent scorching. In a large bowl, toss gnocchi, with a little olive oil and microwave for 30 seconds until softened. Add tomatoes, onions, and remaining olive oil until coated. Season with salt and pepper then thread gnocchi, tomatoes, and onions onto the soaked skewers.
- Grill the kebabs, flipping halfway through, until the tomatoes are blistered and the gnocchi is browned, 7 to 8 minutes. Transfer the kebabs to a platter, drizzle with salsa verde and serve.
Recipe Note
This recipe can also be cooked on a grill pan or in the oven. Be sure to soften the gnocchi before putting them on the skewer or they will split.