Tomato Gnocchi Kebabs with Salsa Verde
The grilled skewer you didn’t know you needed.
I’m clearly not letting the Lithuanian summer rain stop me. When grilling outside becomes impossible (yet again), I turn to my trusty electric grill and keep the spirit alive indoors. These Tomato Gnocchi Kebabs bring all the flavour of an outdoor barbecue—with charred tomatoes, golden gnocchi, and a punchy salsa verde drizzled over top.
It’s fresh, satisfying, and just a little bit unexpected—perfect for warm-weather cravings no matter what the skies are doing.
Salsa Verde
- ¼ cup fresh parsley
- ¼ cup fresh basil
- ¼ cup extra-virgin olive oil
- 2 tsp capers
- 1 Tbsp fresh lemon juice
- 2 anchovy fillets
- 1 clove garlic
- Salt and chili flakes to taste
Add everything to a food processor and blend until smooth. Adjust seasoning to your liking and refrigerate until serving time.
Tomato Gnocchi Kebabs
- 1 package fresh gnocchi
- 2 pt. cherry tomatoes
- 2 small red onions, cut into 2″ chunks
- 2 Tbsp extra-virgin olive oil
- Salt & pepper
- Preheat your grill (or grill pan) to medium-high. If using wooden skewers, soak them in water for 10 minutes to prevent burning.
- In a large bowl, toss the gnocchi, cherry tomatoes, and red onion with olive oil, salt, and pepper.
- Thread everything onto skewers, alternating ingredients.
- Grill the kebabs for 7–8 minutes, turning once, until tomatoes are blistered and gnocchi is golden and crisp on the edges.
- Arrange on a platter, drizzle with chilled salsa verde, and serve while warm.
Why I Love This The gnocchi gets crisp on the grill, the tomatoes burst into sweet juiciness, and the onions bring just the right amount of bite. Paired with the herbaceous salsa verde, it’s a little dish that feels like a full summer moment.