This riff on pasta salad is best served warm, while the gnocchi is nice and tender.
Plus, the grilled veggies taste extra good fresh off the fire in this easy gnocchi recipe.
First, fiber-filled whole-wheat gnocchi is cooked to pillowy perfection.
Read on for tips on making your salad shine, including how to prevent grilling your veggies into mush.
Boil 16 ounces of gnocchi according to package directions.
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.
Add the gnocchi and the vegetables and toss to coat.
Serve sprinkled with 1/2 cup feta.
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 could make your own.
Try swapping feta for goat cheese.
The two cheeses are interchangeable in most recipes, even though their tastes and textures are different.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
