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In a food processor, combine parsley, basil, 1/4 cup olive oil, lemon juice, 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, 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.
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