Ingredients
| 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 |
Directions
- 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.
