
Grilled gnocchi and vegetables
10
10
10
SmartPoints® value per serving
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
Looking for a fun, new dish you can whip up on your grill pan? Try grilled gnocchi! The pasta dumplings pick up robust charred notes and become wonderfully crispy after grilling. Here we’ve paired them with grilled asparagus, onion, bell pepper, and cherry tomatoes—all with a little reduced-fat pesto thinned and brightened with a touch of vinegar. We don’t recommend frozen cauliflower gnocchi, which will be too soft to grill well; instead, go with vacuum-packed potato-based gnocchi.
Ingredients
Cooking spray
5 spray(s)
Uncooked asparagus
1½ pound(s), thick, trimmed
Uncooked red onion(s)
2 slice(s), thick, 1/2-inch-thick
Orange bell pepper
1½ medium, cut into large pieces
Fresh cherry tomato(es)
1½ cup(s)
Potato gnocchi
1 pound(s), vacuum-packed
Olive oil
1 tbsp(s)
Reduced-fat pesto sauce
2 tbsp(s)
Red wine vinegar
2 tsp(s)
Kosher salt
½ tsp(s)