Grilled Gnocchi Salad on the Big Green Egg | Backyard Smoke Show
This Grilled Gnocchi Salad on the Big Green Egg is bright, crisp, fresh, and full of summer flavor. Store-bought gnocchi gets cooked on the grill until golden and slightly crispy, then tossed with charred zucchini, grilled red onion, cherry tomatoes, parmesan cheese, lemon juice, lemon zest, and fresh herbs.
Ingredients
- 3 medium zucchini, sliced into 1/2-inch wedges
- 1 large red onion, sliced into 1/2-inch wheels
- 2 packages store-bought gnocchi
- Olive oil, for drizzling
- Greek Freak - Spiceology
- 1 pint cherry tomatoes, halved
- 1 lemon, juiced and zested
- 1/2 cup freshly grated parmesan cheese
- Fresh basil, for garnish
EGGcessories
- Half Moon Cast Iron Griddle
- ConvEGGtor Basket
- Grill pan, if preferred for the gnocchi
Step-by-Step Instructions
1. Set Up the Big Green Egg
Heat your Big Green Egg to 400°F and set it up for direct cooking. Lightly oil the cooking surface to help prevent sticking.
2. Prep the Ingredients
Place the zucchini, red onion, and gnocchi into three separate bowls. Drizzle each with olive oil and season generously with Greek Freak.
3. Grill the Vegetables
Place the zucchini and red onion on the grill. Cook for 2 to 3 minutes per side with the lid closed, until lightly charred and cooked through.
Remove from the Egg and set aside.
4. Grill the Gnocchi
Add the gnocchi to a grill pan or onto the Half Moon Cast Iron Griddle. Close the lid and cook until the gnocchi is golden and crispy, tossing every few minutes so it cooks evenly.
Once crisp, remove from the Egg and transfer to a large mixing bowl.
5. Build the Salad
Add the grilled zucchini, red onion, cherry tomatoes, lemon juice, lemon zest, parmesan cheese, and Greek Freak to the bowl with the gnocchi.
Drizzle with a little more olive oil if needed, then toss until everything is well coated.
6. Garnish and Serve
Transfer the salad to a serving bowl. Garnish with fresh parsley or basil and serve warm or at room temperature.
Expert Tips
- Use a grill pan or griddle for the gnocchi so it crisps without falling through the grates.
- Toss the gnocchi often to prevent burning and help it brown evenly.
- Cut the zucchini and red onion thick enough to hold up on the grill.
- Add the tomatoes after grilling so they stay fresh and juicy.
- Fresh lemon juice and zest are key to keeping the salad bright and balanced.
- Serve immediately for the crispiest gnocchi, or let it sit slightly for a softer pasta salad texture.
Final Thoughts
Grilled Gnocchi Salad on the Big Green Egg is a fresh, colorful recipe that shows just how versatile the Egg can be. The gnocchi gets crispy and golden, the vegetables pick up a light char, and the lemon parmesan dressing ties everything together.
It’s simple, seasonal, and perfect for warm weather meals. Serve it as a side dish, enjoy it as a light main, or bring it to the table as something unexpected at your next backyard cookout.
