Dinner

Tomato Gnocchi Kebabs with Salsa Verde Recipe

Bylilan Sage August 10, 2026August 10, 2026

Introduction

Tomato Gnocchi Kebabs are a fresh and flavorful way to enjoy a summer barbecue. Featuring tender gnocchi, juicy cherry tomatoes, and vibrant herbs, these kebabs are perfect for a light meal or an impressive appetizer.

Several metal skewers rest on a dark gray round plate placed on a white marbled surface. Each skewer holds three layers alternating between bright red cherry tomatoes, light golden-brown crispy gnocchi, and deep purple grilled onion wedges. The tomatoes have char marks and a shiny, slightly wrinkled skin. The gnocchi appears golden and textured with some green herb sauce drizzled over it. The onion wedges show some char and a slight purple-white gradient inside. Small grains of coarse salt and cracked black pepper are scattered over the dish, adding texture and contrast. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup fresh parsley
1/4 cup fresh basil
1/4 cup extra-virgin olive oil
2 teaspoons capers
1 tablespoon fresh lemon juice
2 anchovy fillets
1 clove garlic
Kosher salt
1 (12-ounce) package fresh gnocchi
2 pints cherry tomatoes
2 small red onions, cut into 2-inch pieces
2 tablespoons extra-virgin olive oil
Freshly ground black pepper

Instructions

Step 1: Make the salsa verde by combining parsley, basil, olive oil, capers, lemon juice, anchovies, and garlic in a food processor. Blend until smooth, then season with kosher salt to taste. Chill until ready to serve.
Step 2: Preheat the grill to medium-high heat and soak wooden skewers in water for 10 minutes to prevent burning. In a large bowl, toss the gnocchi, cherry tomatoes, red onion pieces, and olive oil until evenly coated. Season with salt and freshly ground black pepper.
Step 3: Thread the gnocchi, tomatoes, and onion pieces onto the soaked skewers, alternating ingredients for color and flavor.
Step 4: Grill the kebabs for 7 to 8 minutes, turning halfway through, until the tomatoes blister and the gnocchi is nicely browned.
Step 5: Remove the kebabs from the grill, arrange on a platter, drizzle with the chilled salsa verde, and serve immediately.

Tips & Variations

Use metal skewers if you prefer, as they don’t require soaking and are easier to handle on the grill.
For a vegetarian version, omit the anchovies in the salsa verde and add a pinch of caper brine for a salty punch.
Add bell pepper pieces or zucchini slices for extra color and texture on the kebabs.
If fresh gnocchi is not available, try using cauliflower gnocchi for a lower-carb alternative.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat or warm briefly in the oven to maintain the texture of the gnocchi and vegetables. Salsa verde is best served fresh but can be stored separately in the fridge for up to 3 days.

How to Serve

The image shows six skewers of grilled gnocchi, cherry tomatoes, and red onion wedges arranged horizontally on a dark plate, placed on a white marbled textured surface. Each skewer has several layers: small yellowish toasted gnocchi pieces with a slightly crispy texture, bright red charred cherry tomatoes with shiny skins, and curved purple-red onion wedges with some grill marks. The ingredients are sprinkled with small green herb bits and black pepper, adding a fresh and spicy look. The skewers are coated with a light layer of oil that gives a slight shine to the vegetables. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these kebabs without a grill?

Yes, you can cook the kebabs under a broiler or in a grill pan on the stove. Just watch closely to avoid burning and turn frequently to get an even char.