Summer Vegetable Gnocchi Salad

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Prep Time:40 minsTotal Time:40 minsServings:4Yield:8 cupsJump to Nutrition Facts

Prep Time:40 minsTotal Time:40 minsServings:4Yield:8 cups

Prep Time:40 mins

Prep Time:

40 mins

Total Time:40 mins

Total Time:

Servings:4

Servings:

4

Yield:8 cups

Yield:

8 cups

Jump to Nutrition Facts

Jump to recipeThere’s just something about the taste of grilled vegetables that can’t be replicated any other way—and that’s exactly what you get with ourSummer Vegetable Gnocchi Salad. First, fiber-filled whole-wheat gnocchi is cooked to pillowy perfection. Then it’s tossed with smoky grilled summer vegetables—eggplant, zucchini, yellow squash, sweet corn and onion—and an oil and vinegar dressing spiked with the intoxicating flavors of fresh basil and garlic. Read on for tips on making your salad shine, including how to prevent grilling your veggies into mush.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Small eggplantsare best for most recipes like this one because they are generally more tender, have fewer seeds and are less bitter.Cut the eggplant when you’re ready to cook it so it doesn’t oxidize and turn brown.A fresh, unopened package of gnocchi can be stored in the fridge for up to 1 month, but it should be used within 48 hours of opening. Vacuum-packed gnocchi can be stored in a cool, dark place, like a pantry, for up to 3 months. When opened, it should remain good in the fridge for 3 days.When boiling gnocchi, you’ll know they’re done when they float to the top of the pot. It might take about 4 minutes. If they sink, they’re overcooked. Fully cooked gnocchi should be silky, smooth and soft—never chewy.Nutrition NotesWhile potatoes are a main ingredient in gnocchi, flour is typically used as a binder—as is the case withwhole-wheat gnocchi.Whole-wheatgnocchi will have more fiber than gnocchi made with refined white flour, since whole-wheat flour is made from the entire wheat kernel. Including whole grains in your diet can help prevent constipation and will keep you full longer than refined grains.Eggplantis anightshade vegetableand is in the same family as potatoes, tomatoes and bell peppers. And while some avoid nightshades, claiming that they cause inflammation, there is actually evidence suggesting the opposite is true. Eggplant is packed with fiber and antioxidants and provides some potassium and vitamin C, too.Two of summer’s squash bounty,zucchiniandyellow squash, are pretty much identical nutrition-wise. They provide fiber, antioxidants and vitamin C, as well potassium, magnesium and folate. When you include zucchini and yellow squash in your diet regularly, you might experience healthier skin and eyes.In this salad,fetaprovides that briny finish that only feta can give. And while it is one of the saltier cheeses, feta does offer some protein and calcium. If your body is sensitive to sodium, use feta sparingly or consider swapping it for alower-sodium cheese.

Jump to recipe

There’s just something about the taste of grilled vegetables that can’t be replicated any other way—and that’s exactly what you get with ourSummer Vegetable Gnocchi Salad. First, fiber-filled whole-wheat gnocchi is cooked to pillowy perfection. Then it’s tossed with smoky grilled summer vegetables—eggplant, zucchini, yellow squash, sweet corn and onion—and an oil and vinegar dressing spiked with the intoxicating flavors of fresh basil and garlic. Read on for tips on making your salad shine, including how to prevent grilling your veggies into mush.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Small eggplantsare best for most recipes like this one because they are generally more tender, have fewer seeds and are less bitter.Cut the eggplant when you’re ready to cook it so it doesn’t oxidize and turn brown.A fresh, unopened package of gnocchi can be stored in the fridge for up to 1 month, but it should be used within 48 hours of opening. Vacuum-packed gnocchi can be stored in a cool, dark place, like a pantry, for up to 3 months. When opened, it should remain good in the fridge for 3 days.When boiling gnocchi, you’ll know they’re done when they float to the top of the pot. It might take about 4 minutes. If they sink, they’re overcooked. Fully cooked gnocchi should be silky, smooth and soft—never chewy.Nutrition NotesWhile potatoes are a main ingredient in gnocchi, flour is typically used as a binder—as is the case withwhole-wheat gnocchi.Whole-wheatgnocchi will have more fiber than gnocchi made with refined white flour, since whole-wheat flour is made from the entire wheat kernel. Including whole grains in your diet can help prevent constipation and will keep you full longer than refined grains.Eggplantis anightshade vegetableand is in the same family as potatoes, tomatoes and bell peppers. And while some avoid nightshades, claiming that they cause inflammation, there is actually evidence suggesting the opposite is true. Eggplant is packed with fiber and antioxidants and provides some potassium and vitamin C, too.Two of summer’s squash bounty,zucchiniandyellow squash, are pretty much identical nutrition-wise. They provide fiber, antioxidants and vitamin C, as well potassium, magnesium and folate. When you include zucchini and yellow squash in your diet regularly, you might experience healthier skin and eyes.In this salad,fetaprovides that briny finish that only feta can give. And while it is one of the saltier cheeses, feta does offer some protein and calcium. If your body is sensitive to sodium, use feta sparingly or consider swapping it for alower-sodium cheese.

There’s just something about the taste of grilled vegetables that can’t be replicated any other way—and that’s exactly what you get with ourSummer Vegetable Gnocchi Salad. First, fiber-filled whole-wheat gnocchi is cooked to pillowy perfection. Then it’s tossed with smoky grilled summer vegetables—eggplant, zucchini, yellow squash, sweet corn and onion—and an oil and vinegar dressing spiked with the intoxicating flavors of fresh basil and garlic. Read on for tips on making your salad shine, including how to prevent grilling your veggies into mush.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

Nutrition Notes

Cook Mode(Keep screen awake)Ingredients1(16 ounce) packagewhole-wheat gnocchi1smalleggplant, sliced lengthwise into 1/2-inch planks1mediumzucchini, sliced lengthwise into 1/2-inch planks1mediumyellow squash, sliced lengthwise into 1/2-inch planks1earcorn, husked½mediumred onion, cut into 1/2-inch-thick rings4tablespoonsextra-virgin olive oil, divided2tablespoonsbalsamic vinegar2tablespoonschopped fresh basil2clovesgarlic, grated½teaspoonground pepper¼teaspoonsalt½cupcrumbled feta cheese

Cook Mode(Keep screen awake)

Ingredients

1(16 ounce) packagewhole-wheat gnocchi

1smalleggplant, sliced lengthwise into 1/2-inch planks

1mediumzucchini, sliced lengthwise into 1/2-inch planks

1mediumyellow squash, sliced lengthwise into 1/2-inch planks

1earcorn, husked

½mediumred onion, cut into 1/2-inch-thick rings

4tablespoonsextra-virgin olive oil, divided

2tablespoonsbalsamic vinegar

2tablespoonschopped fresh basil

2clovesgarlic, grated

½teaspoonground pepper

¼teaspoonsalt

½cupcrumbled feta cheese

DirectionsPreheat grill to medium-high.Boil 16 ounces of gnocchi according to package directions. Drain.Meanwhile, brush 1/2-inch plank slices from 1 eggplant, 1 zucchini and 1 squash, plus 1 ear of corn and 1/2 onion with 2 tablespoons oil. Grill the vegetables, turning occasionally, until charred and tender, 6 to 10 minutes total. Transfer to a cutting board. Remove the corn kernels from the cob and cut the other vegetables into bite-size pieces.Whisk the remaining 2 tablespoons oil, 2 tablespoons vinegar, 2 tablespoons basil, 2 garlic cloves, 1/2 teaspoon pepper and 1/4 teaspoon salt in a large bowl. Add the gnocchi and the vegetables and toss to coat. Serve sprinkled with 1/2 cup feta.Frequently Asked QuestionsYou can make it ahead, but serving it fresh is best. Storing it in the fridge for a couple of days can cause the ingredients to become mushy. The dish will still be flavorful, but the presentation will be slightly off.Store-bought whole-wheat gnocchi is often filled with potato, sweet potato or cauliflower. You can make your own. Try ourHomemade Potato GnocchiorButternut Squash Gnocchi, or get creative with other fillings such as spinach or mushrooms.Try swapping feta for goat cheese. The two cheeses are interchangeable in most recipes, even though their tastes and textures are different. Feta is tangy, salty, sweet and crumbly, whereas goat cheese has a lingering tang and is soft and spreadable, like cream cheese.This salad is a hearty meal in itself. A ciabatta roll or slice of baguette would be a nice addition. You could also serve it with grilled chicken.EatingWell Magazine, June 2020

Directions

Preheat grill to medium-high.Boil 16 ounces of gnocchi according to package directions. Drain.Meanwhile, brush 1/2-inch plank slices from 1 eggplant, 1 zucchini and 1 squash, plus 1 ear of corn and 1/2 onion with 2 tablespoons oil. Grill the vegetables, turning occasionally, until charred and tender, 6 to 10 minutes total. Transfer to a cutting board. Remove the corn kernels from the cob and cut the other vegetables into bite-size pieces.Whisk the remaining 2 tablespoons oil, 2 tablespoons vinegar, 2 tablespoons basil, 2 garlic cloves, 1/2 teaspoon pepper and 1/4 teaspoon salt in a large bowl. Add the gnocchi and the vegetables and toss to coat. Serve sprinkled with 1/2 cup feta.Frequently Asked QuestionsYou can make it ahead, but serving it fresh is best. Storing it in the fridge for a couple of days can cause the ingredients to become mushy. The dish will still be flavorful, but the presentation will be slightly off.Store-bought whole-wheat gnocchi is often filled with potato, sweet potato or cauliflower. You can make your own. Try ourHomemade Potato GnocchiorButternut Squash Gnocchi, or get creative with other fillings such as spinach or mushrooms.Try swapping feta for goat cheese. The two cheeses are interchangeable in most recipes, even though their tastes and textures are different. Feta is tangy, salty, sweet and crumbly, whereas goat cheese has a lingering tang and is soft and spreadable, like cream cheese.This salad is a hearty meal in itself. A ciabatta roll or slice of baguette would be a nice addition. You could also serve it with grilled chicken.

Preheat grill to medium-high.

Boil 16 ounces of gnocchi according to package directions. Drain.

Meanwhile, brush 1/2-inch plank slices from 1 eggplant, 1 zucchini and 1 squash, plus 1 ear of corn and 1/2 onion with 2 tablespoons oil. Grill the vegetables, turning occasionally, until charred and tender, 6 to 10 minutes total. Transfer to a cutting board. Remove the corn kernels from the cob and cut the other vegetables into bite-size pieces.

Whisk the remaining 2 tablespoons oil, 2 tablespoons vinegar, 2 tablespoons basil, 2 garlic cloves, 1/2 teaspoon pepper and 1/4 teaspoon salt in a large bowl. Add the gnocchi and the vegetables and toss to coat. Serve sprinkled with 1/2 cup feta.

Frequently Asked QuestionsYou can make it ahead, but serving it fresh is best. Storing it in the fridge for a couple of days can cause the ingredients to become mushy. The dish will still be flavorful, but the presentation will be slightly off.Store-bought whole-wheat gnocchi is often filled with potato, sweet potato or cauliflower. You can make your own. Try ourHomemade Potato GnocchiorButternut Squash Gnocchi, or get creative with other fillings such as spinach or mushrooms.Try swapping feta for goat cheese. The two cheeses are interchangeable in most recipes, even though their tastes and textures are different. Feta is tangy, salty, sweet and crumbly, whereas goat cheese has a lingering tang and is soft and spreadable, like cream cheese.This salad is a hearty meal in itself. A ciabatta roll or slice of baguette would be a nice addition. You could also serve it with grilled chicken.

Frequently Asked Questions

You can make it ahead, but serving it fresh is best. Storing it in the fridge for a couple of days can cause the ingredients to become mushy. The dish will still be flavorful, but the presentation will be slightly off.

Store-bought whole-wheat gnocchi is often filled with potato, sweet potato or cauliflower. You can make your own. Try ourHomemade Potato GnocchiorButternut Squash Gnocchi, or get creative with other fillings such as spinach or mushrooms.

Try swapping feta for goat cheese. The two cheeses are interchangeable in most recipes, even though their tastes and textures are different. Feta is tangy, salty, sweet and crumbly, whereas goat cheese has a lingering tang and is soft and spreadable, like cream cheese.

This salad is a hearty meal in itself. A ciabatta roll or slice of baguette would be a nice addition. You could also serve it with grilled chicken.

EatingWell Magazine, June 2020

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Nutrition Facts(per serving)445Calories19gFat60gCarbs13gProtein

Nutrition Facts(per serving)

• Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Carrie Myers, M.S.

andLinda Frahm

Linda Frahm