Photo of Grilled Gnocchi and Vegetables by WW

Grilled Gnocchi and Vegetables

Points® value
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)


1 pound(s), thick, trimmed

Red onion

2 slice(s), thick, 1/2-inch-thick

Orange bell pepper

1 medium, cut into large pieces

Cherry tomatoes

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. Off heat, coat grill pan with nonstick spray. Preheat pan over high on stovetop or gas grill. Lightly coat asparagus, onion, and bell pepper with nonstick spray. Grill vegetables until crisp-tender, about 4 minutes per side. Transfer vegetables to cutting board. Let cool slightly, then coarsely chop. Transfer vegetables to large bowl.
  2. In medium bowl, coat tomatoes with nonstick spray and toss to coat. Transfer tomatoes to pan and cook, turning occasionally, until tomatoes are lightly charred, about 2 minutes. (Try not to cook tomatoes for so long that skins burst.) Add tomatoes to vegetables in bowl.
  3. In medium bowl, toss gnocchi with oil. Transfer gnocchi to pan and cook until gnocchi are charred and marked from grill, about 4 minutes per side. Add gnocchi to vegetables. In small bowl, stir pesto, vinegar, and salt. Drizzle pesto over gnocchi and vegetables and toss gently to coat. Serve warm or at room temperature.
  4. Serving size: about 1½ cups