Ingredients
1/4 c. fresh parsley
1/4 c. fresh basil
1/4 c. extra-virgin olive oil
2 tsp. capers
1 tbsp. fresh lemon juice
2 anchovy fillets
1 clove garlic
Kosher salt
1 (12-oz.) package fresh gnocchi
2 pt. cherry tomatoes
2 small red onions, cut into 2" pieces
2 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Preparation
Step 1Make the salsa verde: In a food processor, combine parsley, basil, oil, capers, lemon juice, anchovies, and garlic. Blend until smooth, season to taste with salt, and chill until ready to serve.Step 2Make the kebabs: Preheat grill to medium-high for 3 minutes, and soak skewers in a shallow pan filled with water for 10 minutes to prevent scorching. In a large bowl, toss gnocchi, tomatoes, onions, and oil until coated. Season with salt and pepper then thread gnocchi, tomatoes, and onions onto the soaked skewers.Step 3Grill the kebabs, flipping halfway through, until the tomatoes are blistered and the gnocchi is browned, 7 to 8 minutes.Step 4Transfer the kebabs to a platter, drizzle with salsa verde and serve.
The gnocchi paired with blistered grilled tomatoes and tender red onion make for a perfect summer snack. They come together in minutes and if you are really pressed for time you can skip the homemade salsa verde and opt for basil. (Though we promise it’s worth making.) Serve alongside some grilled asparagus or an arugula salad for a perfect cookout meal. Gave these kebabs a shot? Let us know how they came out in the comments below!
