Grilled gnocchi and vegetables
1 pound(s), thick, trimmed
Uncooked red onion(s)
2 slice(s), thick, 1/2 inch thick
Orange bell pepper
1 medium, cut into large pieces
Fresh cherry tomato(es)
1 pound(s), vacuum-packed
Reduced-fat pesto sauce
- 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.
- 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.
- 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.
- Serving size: about 1½ cups