Photo of Grilled gnocchi and vegetables by WW

Grilled gnocchi and vegetables

SmartPoints® value per serving
Total Time
30 min
10 min
20 min
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.


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)


  1. Coat a large stovetop grill pan with nonstick spray. Heat pan over high heat. (Or you can use a nonstick outdoor grill pan on an outdoor grill.) Lightly coat asparagus, onion, and bell pepper with nonstick spray. Add vegetables to pan; grill until crisp-tender, about 4 minutes per side. Remove vegetables to a cutting board. Cool slightly and coarsely chop vegetables. Place vegetables in a large bowl.
  2. Place tomatoes in a medium bowl and coat with cooking spray; toss to coat. Add tomatoes to grill pan; grill, turning occasionally, until lightly charred, about 2 minutes (try not to cook so long that skins burst). Add tomatoes to vegetables in large bowl.
  3. In medium bowl, toss gnocchi with oil. Add gnocchi to grill pan; grill until well marked, about 4 minutes per side. Add gnocchi to vegetable mixture. In a small bowl, stir together pesto, vinegar, and salt. Drizzle pesto mixture over gnocchi mixture; toss gently to coat. Serve warm or at room temperature.
  4. Serving size: about 1½ cups