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Rainbow Grilled Gnocchi Skewers with Roasted Veggies

Eat the rainbow with vibrant grilled gnocchi skewers. These vegetarian skewers combine colorful vegetables with potato gnocchi that turns crisp on the grill while staying tender inside. A bright, herb-forward lemon dressing and crumbled goat cheese finish the dish for a fresh, summery bite.

Serve the skewers straight from the grill as a handheld appetizer, or remove everything from the skewers and toss it into a bowl with extra dressing and cheese for a satisfying side dish. They’re excellent for backyard barbecues, potlucks, or a light weeknight meal.

A white platter with vegetable and gnocchi skewers, topped with chopped herbs and crumbled cheese, is pictured next to small bowls of cooked gnocchi and crumbled cheese.

Popular grilled recipes (for inspiration)

  • Grilled Chicken Fajita Skewers (idea)
  • Pineapple and Jerk Chicken Kabobs (idea)
  • Green Curry Chicken Skewers (idea)

Today’s recipe focuses on a vegetarian option: grilled gnocchi skewers tossed in an herb and lemon dressing, finished with tangy goat cheese crumbles. They’re a crowd-pleaser and easy to prepare—great for serving while you grill other dishes.

Recipe highlights

  • Versatile: serve as an appetizer or a light side dish.
  • Delicious texture: the gnocchi crisps on the outside while staying soft inside when grilled.
  • Customizable: use any skewer-friendly vegetables—bell peppers, cherry tomatoes, onion, eggplant, broccoli, and more.
  • Kid-friendly prep: assembling the skewers is a fun, simple task for little helpers.
A collage shows grilled gnocchi skewers being boiled, sauce prepared and poured over greens, then skewered with vegetables, grilled to perfection, and served garnished with cheese and herbs.

Ingredient highlights

  • Potato gnocchi: Store-bought potato gnocchi works well; par-cooking (boiling for 1 minute) prevents the pieces from falling apart on the skewer.
  • Colorful vegetables: Bell peppers, cherry tomatoes, and red onion are shown here, but any sturdy, skewer-friendly vegetables are fine.
  • Fresh herbs: Basil, mint, and cilantro in the lemony dressing brighten the dish and tie the flavors together—don’t skip them.

See the full ingredient list and measurements in the recipe section below.

A bowl of gnocchi mixed with roasted vegetables, red onion, tomatoes, leafy greens, and crumbled feta cheese, with a small bowl of gnocchi on the side.

Storage

Leftovers are easiest to store off the skewers. Let everything cool, then transfer to an airtight container and refrigerate. The flavors deepen as the dressing soaks in—cold leftovers are delicious.

Serving suggestions

Instead of a green salad: these gnocchi skewers are a hearty vegetable side that stands in for a typical salad.

With grilled proteins: pair with steak, grilled chicken, or other favorites at summer cookouts.

For a fully vegetarian meal: serve alongside grilled portobello mushrooms or a hearty black bean burger.

Grilled Gnocchi Skewers Recipe

Summary: Colorful vegetables and par-cooked potato gnocchi are threaded on skewers, brushed with a lemon-olive oil mixture, grilled until golden, and finished with an herby lemon dressing and goat cheese crumbles. Serves 6.

By: Emily Richter

Prep: 30 mins • Cook: 25 mins • Total: 55 mins • Servings: 6

Ingredients

  • 12 oz potato gnocchi*
  • 1 large bell pepper, cut into chunks (any color)
  • 1 pint cherry tomatoes
  • ½ red onion, cut into chunks
  • ½ cup olive oil, divided
  • ¼ cup fresh lemon juice, divided
  • 1 teaspoon sea salt, divided
  • ½ teaspoon ground black pepper, divided
  • ¼ cup chopped fresh basil
  • ¼ cup chopped fresh mint
  • ¼ cup chopped fresh cilantro
  • 4 oz goat cheese crumbles (or feta as a substitute)

Instructions

  1. Preheat the grill to 400°F and lightly oil the grates.
  2. Bring a large pot of salted water to a boil. Add the gnocchi and cook for 1 minute, then drain and rinse with cold water. Set aside.
    A wooden spoon holds several pieces of gnocchi over a pot of boiling water.
  3. In a 9×13 baking dish, whisk together ¼ cup olive oil, 2 tablespoons lemon juice, ½ teaspoon sea salt, and ⅛ teaspoon black pepper.
  4. Assemble the skewers, alternating gnocchi, bell pepper, red onion, and cherry tomatoes until ingredients are used.
    A hand holds a metal skewer with pieces of onion, bell pepper, cherry tomatoes, and other vegetables above a plate of similar vegetable skewers.
  5. Roll each skewer in the olive oil and lemon mixture, reserving the remaining oil and lemon juice for the dressing.
  6. Place skewers on the grill and cook for about 20 minutes, turning every 5 minutes so each side chars slightly and the gnocchi crisps. Remove and transfer to a serving plate.
    Vegetable skewers with tomatoes, onions, bell peppers, and gnocchi are grilling on a barbecue grate.
  7. Make the dressing: whisk the remaining ¼ cup olive oil, 2 tablespoons lemon juice, remaining salt and pepper, and the chopped basil, mint, and cilantro in the baking dish with any leftover oil and lemon juice.
    A hand uses a whisk to mix chopped greens and liquid with seasonings in a white rectangular baking dish.
  8. Drizzle the dressing over the grilled skewers and sprinkle with goat cheese crumbles. Serve warm or at room temperature.
    A white platter with vegetable and gnocchi skewers, topped with chopped herbs and crumbled cheese, is pictured next to small bowls of cooked gnocchi and crumbled cheese.

Tips & Notes

  • Packaged potato gnocchi works well here, but any gnocchi variety may be used.
  • Don’t skip par-cooking: raw gnocchi can fall apart on the grill.
  • Swap herbs or cheeses to suit your taste—feta is a fine substitute for goat cheese.
  • Mix up the vegetables to include seasonal produce or what you have on hand.

Nutrition (approx.)

Calories: 328 kcal • Carbohydrates: 26 g • Protein: 7 g • Fat: 23 g • Fiber: 3 g • Sugar: 4 g

Nutrition information is automatically calculated and should be used as an approximation.

Photography: The Wooden Skillet