Description
Tomato Gnocchi Kebabs combine the pillowy texture of grilled gnocchi with the juicy burst of cherry tomatoes and sweet red onions, all topped off with a vibrant, herbaceous salsa verde. Perfect as a light, flavorful appetizer or side dish, these kebabs are grilled to charred perfection and drizzled with a zesty sauce made from fresh herbs, capers, anchovies, and garlic.
Ingredients
Scale
Salsa Verde
- 1/4 cup fresh parsley
- 1/4 cup fresh basil
- 1/4 cup extra-virgin olive oil
- 2 tsp capers
- 1 tbsp fresh lemon juice
- 2 anchovy fillets
- 1 clove garlic
- Kosher salt, to taste
Kebabs
- 1 (12-oz.) package fresh gnocchi
- 2 pints cherry tomatoes
- 2 small red onions, cut into 2-inch pieces
- 2 tbsp extra-virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Wooden or metal skewers, soaked if wooden
Instructions
- Make the salsa verde: In a food processor, combine parsley, basil, extra-virgin olive oil, capers, fresh lemon juice, anchovy fillets, and garlic. Blend until the mixture becomes smooth. Season to taste with kosher salt, then chill the salsa verde in the refrigerator until it is ready to be served.
- Prepare the kebabs: Preheat your grill to medium-high heat and allow it to warm for about 3 minutes. If using wooden skewers, soak them in water for at least 10 minutes to prevent burning during grilling. In a large bowl, toss the fresh gnocchi, cherry tomatoes, and red onion pieces with extra-virgin olive oil until everything is evenly coated. Season the mixture with kosher salt and freshly ground black pepper.
- Assemble the kebabs: Thread the gnocchi, cherry tomatoes, and red onions alternately onto the soaked skewers, making sure to leave a bit of space so that heat can circulate and ingredients cook evenly.
- Grill the kebabs: Place the assembled kebabs on the preheated grill. Cook for 7 to 8 minutes, turning halfway through the cooking time to ensure the gnocchi browns nicely and the tomatoes blister, developing a smoky char and deep flavor.
- Serve: Transfer the grilled kebabs to a serving platter, drizzle generously with the chilled salsa verde, and serve immediately while warm and fresh from the grill.
Notes
- Soaking wooden skewers is critical to prevent them from catching fire during grilling.
- Fresh gnocchi grills best when tossed lightly with oil to prevent sticking and ensure browning.
- If you do not have a grill, the kebabs can be cooked under a broiler or on a grill pan on the stove.
- The salsa verde can be made a day ahead to deepen the flavors.
- Anchovies add umami and depth; omit or substitute with caper brine for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Italian
Keywords: tomato gnocchi kebabs, grilled gnocchi recipe, salsa verde, grilled appetizer, Italian kebabs, cherry tomato skewers
