Campfire Gnocchi Kebabs
These gnocchi kebabs are fun to prep and even more fun to eat. The combination of soft dumplings, blistered tomatoes and sweet grilled onions hits the spot. Add pesto or fresh herbs on top and you’ve got a quick campsite crowd-pleaser.
Servings: 4
Ingredients
- 12 Ounces fresh gnocchi
- 2 red onions small, cut into 2-inch pieces
- 2 Tablespoons olive oil
- 2 Pints cherry tomatoes
- salt and black pepper to tastes
Optional Toppings
- fresh parsley or basil, chopped
- lemon juice fresh
- pesto or salsa verde
Instructions
- Preheat the grill for a few minutes and soak your skewers for 10 minutes.
- Toss the gnocchi, onions, tomatoes, and olive oil in a large bowl until everything is coated.
- Season with salt and pepper.
- Thread the gnocchi, onions and tomatoes on to the skewers.
- Grill the kebabs for 4 minutes and then flip and cook for another 3 or 4 minutes, until the gnocchi is browned and the tomatoes are blistered.
- Serve hot, drizzled with homemade pesto or lemon juice, or sprinkled with fresh herbs.
Notes
Don’t overcook the gnocchi: It should be browned but not dried out.
Use firm gnocchi: Fresh gnocchi holds up better on skewers than frozen or packaged kinds.
Cut veggies evenly: This helps them cook at the same rate.
Serve immediately: These kebabs are best hot off the grill with pesto or your preferred sauce or dressing drizzled on top.
Use firm gnocchi: Fresh gnocchi holds up better on skewers than frozen or packaged kinds.
Cut veggies evenly: This helps them cook at the same rate.
Serve immediately: These kebabs are best hot off the grill with pesto or your preferred sauce or dressing drizzled on top.
Nutrition
Calories: 126kcal | Carbohydrates: 15g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 28mg | Potassium: 596mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1158IU | Vitamin C: 58mg | Calcium: 39mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
