Barbecued gnocchi, peppers and pesto skewers recipe
Forget about threading just plain old vegetables on a stick – intersperse the veg of your choice on skewers (like red peppers in this recipe) with just-blanched gnocchi. The result is crisp perfection like you wouldn’t believe.
There’s really no limit to the number of things you could pair with gnocchi on a stick – try cherry tomatoes and halloumi or tofu, or cubes of fresh fennel and halved figs. And you could use red pesto, harissa or mustard mixed through with olive oil as a marinade.
You will need 8–12 skewers, pre-soaked in water if wooden.
Ingredients
For the skewers- 1 x 500g/18oz packet of gnocchi
- 3 mixed peppers, chopped into gnocchi-size pieces (don’t use green peppers)
- 2 tbsp vegan basil pesto
- 3 tbsp olive oil, plus more for brushing
- 1 pinch sea salt flakes
- 1 good amount of freshly ground black peppercorns
- 0.5 lemon, juice only
- 4 tbsp vegan basil pesto
- 2 tbsp extra-virgin olive oil
- 1 pinch sea salt flakes
Details
- Cuisine: British
- Recipe Type: Gnocchi
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 10 mins
- Serves: 3
Step-by-step
- Tip the gnocchi into a bowl of just-boiled water, and leave to blanch for 2 minutes, then drain and run under cold water to cool.
- Put the gnocchi into a large bowl with the chopped peppers, vegan pesto, olive oil, sea salt flakes and freshly ground black peppercorns, and mix well to coat. At this point you could refrigerate the gnocchi until you're ready to barbecue.
- Thread the gnocchi and pepper alternately onto the skewers. Once your barbecue is good and hot, brush one side of the skewers with oil, then lay them over the barbecue at a slight angle (this stops them falling through) and cook for 4–5 minutes, until the gnocchi are crisp and brown. Brush the tops with oil, then turn over and repeat with the other side.
- Meanwhile, mix the lemon juice, pesto and extra-virgin olive oil with a pinch of sea salt flakes to taste.
- Once the skewers are cooked through, serve immediately, with the basil dressing alongside.
This recipe is from The Green Barbecue (Vegan & Vegetarian Recipes to Cook Outdoors & In) by Rukmini Iyer (Square Peg), 29th April 2021, £17.99 HBK. Photography by David Loftus.
You might also like:
Salmon, courgette and lemon kebabs
Sweet potato and chicken skewers