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Tomato Gnocchi Kebabs with Salsa Verde


¼ cup fresh parsley
¼ cup fresh basil
¼ cup Pastene Extra Virgin Olive Oil
2 tsp Pastene Capers
1 Tbsp fresh lemon juice
2 Pastene Anchovy Fillets
1 tsp Pastene Minced Garlic
16 oz Pastene Italian Potato Gnocchi
2 pints cherry tomatoes
2 small red onions, cut into 2" pieces
2 Tbsp Pastene Extra Virgin Olive Oil
kosher salt to taste
freshly ground black pepper to taste


  • Make the salsa verde in a food processor by combining parsley, basil, ¼ cup oil, capers, lemon juice, anchovies, and garlic. Blend until smooth, season to taste with salt, and chill until ready to serve.
  • Bring a pot of water to a boil and blanch the Gnocchi for 2 minutes. Do not fully cook or the gnocchi will be too soft for the grill. Drain and run under cold water until cool.
  • Preheat grill to medium-high, and soak bamboo skewers in a shallow pan filled with water for 10 minutes to prevent scorching. 
  • In a large bowl, toss gnocchi, tomatoes, onions, and 2 tablespoons of oil until coated. Season with salt and pepper then thread gnocchi, tomatoes, and onions onto the soaked skewers.
  • Grill the kebabs, flipping halfway through, until the tomatoes are blistered and the gnocchi is browned, 7 to 8 minutes.
  • Transfer the kebabs to a platter, drizzle with salsa verde and serve. 

Product Used

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