Crispy Gnocchi - On a Stick! (With Roasted Peppers and Basil Pesto)

Author of the Roasting Tin series, Rukmini Iyer, gives her signature crispy gnocchi the barbecue treatment with this vegan recipe for gnocchi kebabs with roasted peppers and a basil oil.

From the book

The Green Barbecue by
The Green Barbecue
A fresh perspective on meat-free summertime meals
With flavour-packed recipes for outdoor and indoor cooking
From hearty vegan burgers to vibrant, refreshing salads

Introduction

Could I write a book without featuring crispy gnocchi? Of course not. So I give you my proudest barbecue creation. Forget about threading just plain old vegetables on a stick – here, you intersperse veg of your choice (I’ve done peppers here, but see the note below) on skewers with just-blanched gnocchi. The result is crisp perfection like you wouldn’t believe. Unless you try it.

Serves 3-4
Easy
Prep time: 15 min
Cook time: 10 min
Total time: 25 min

Ingredients

1 x 500g 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
a pinch of sea salt flakes
a good amount of freshly ground black peppercorns
For the dressing:
½ lemon, juice only
4 tbsp vegan basil pesto
2 tbsp extra virgin olive oil
a pinch of sea salt flakes

Essential kit

You will need: a barbecue and 8–12 long wooden skewers (depending on size).

Instructions

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 want to barbecue them.

Thread 2 gnocchi and 2 bits of pepper alternately on to the skewers until they’re evenly distributed. 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 (stops them falling through) and cook for 4–5 minutes on each side, until the gnocchi is 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 oil with a pinch of sea salt flakes to taste. Once the skewers are cooked through, serve immediately, with the basil dressing alongside.

Note: 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 or harissa or mustard mixed through with olive oil as a marinade

 

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