Forget boiling gnocchi. Try this BBQ recipe, on a sheet pan in the oven or a frying pan on the stovetop. The recipe is endlessly adaptable to whatever is fresh at the market, add (or subtract) peppers, zucchini, or even fresh peaches! Add protein, if you like, small pieces of chicken, pork, or grilling cheese like Halloumi. You can switch up the herbs and spices as well. Created for French Tarragon White Balsamic.
Ingredients
1 lb. store-bought gnocchi, uncooked
2 Tbsp Essential Basil Olive Oil
2 Tbsp Garlic Chive White Balsamic Vinegar
Sea salt & freshly ground black pepper to taste
1/2 tsp red pepper flakes
2 Cup fresh (stripped off 3 cobs) or frozen corn, thawed
2 Cup cherry tomatoes
1 Cup sweet onion, sliced
2 cloves garlic, thinly sliced
1/2 cup finely chopped fresh basil, (chiffonade)
Grated Parmesan, for serving
Directions
Preheat the grill to medium-high heat. Cut 4 sheets of foil about 18 inches long. (You may want ‘double sheets if your foil isn’t strong.)
Combine and shake oil, vinegar, and spices in a jar (or whisk in a bowl) until emulsified and slightly thickened.
Divide (uncooked) gnocchi, corn, tomatoes, and garlic evenly in the centre of the 4 foil sheets (don’t overfill as you have to be able to close & seal it).
Drizzle the oil & vinegar mix evenly amongst each packet. Fold foil packets crosswise over the gnocchi mixture to completely cover the food. Roll top and bottom edges to seal.
Place foil packets on the grill and cook, turning once until tomatoes burst and gnocchi is cooked through, about 15 to 20 minutes.
Open & sprinkle each packet with basil, and parmesan, and season with more salt & pepper to taste.
Serve right in the foil or turn onto plates and then add the basil and parmesan.