Tender potato gnocchi tossed with smoky grilled summer vegetables, sweet corn, tangy feta, and a bright lemon herb vinaigrette. This colorful salad is delicious served warm or chilled and pairs perfectly with grilled chicken, steak, or seafood.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6
Ingredients
Salad
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2 packages (10 oz each) potato gnocchi
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1 tablespoon extra virgin olive oil, divided
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2 medium zucchini, halved lengthwise
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2 medium yellow squash, halved lengthwise
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3 ears fresh corn, husked
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2 medium red bell peppers, cut into ½-inch rings
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½ cup crumbled feta cheese
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1 tsp Igotchu Seasonings Adobo
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½ tsp Igotchu Seasonings No Salt Greens
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½ tsp Igotchu Seasonings Onion Garlic Pepper
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¼ cup fresh basil leaves, torn
Lemon Herb Dressing
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2 tablespoons fresh lemon juice
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1 tablespoon red wine vinegar
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3 tablespoons fresh parsley, chopped
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1 garlic clove, finely grated
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6 tablespoons extra virgin olive oil
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1 teaspoon Igotchu Seasonings Greens
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1 teaspoon Igotchu Seasonings No Salt Onion Garlic Pepper
Instructions
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Bring a large pot of salted water to a boil and cook the gnocchi according to the package directions. Drain, toss with 1 teaspoon of olive oil and Igotchu Seasonings Greens, and spread onto a baking sheet to cool slightly.
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Brush the zucchini, yellow squash, corn, and red onion with the remaining olive oil. Sprinkle the corn and bell peppers with the Igotchu Seasonings Adobo, Onion Garlic Pepper and No Salt Greens.
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Grill the vegetables over medium-high heat until lightly charred and tender, turning occasionally. Grill the zucchini and squash for 4–6 minutes, onions for 7–9 minutes, and corn for 10–12 minutes.
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Remove the vegetables from the grill. Dice the zucchini, squash, and onions, then cut the kernels from the corn cobs.
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In a small bowl, whisk together the lemon juice, red wine vinegar, garlic, parsley, and Igotchu Seasonings Greens and No Salt Onion Garlic Pepper. Slowly drizzle in the olive oil while whisking until the dressing is well combined.
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In a large serving bowl, combine the cooked gnocchi, grilled vegetables, dressing, and half of the feta cheese. Toss gently until evenly coated.
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Top with the remaining feta and fresh basil before serving. Enjoy warm, at room temperature, or chilled.
Tips
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For extra smoky flavor, grill the cooked gnocchi for 1–2 minutes before adding it to the salad.
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Add grilled chicken, shrimp, or steak to turn this into a complete meal.
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Leftovers keep well in the refrigerator for up to 3 days and are excellent served cold.
