Summer vegetable gnocchi salad

Indulge in the fresh flavors of summer with this colorful vegetable gnocchi salad. Bursting with vibrant produce and pillowy gnocchi, it's a delightful culinary experience.

Ingredients:

• 1 (450g) package whole-wheat gnocchi
• 1 small eggplant, sliced lengthwise into 1/2-inch planks
• 1 medium zucchini, sliced lengthwise into 1/2-inch planks
• 1 medium yellow squash, sliced lengthwise into 1/2-inch planks
• 1 ear corn, husked
• ½ medium red onion, cut into 1/2-inch-thick rings
• 4 tablespoons extra-virgin olive oil, divided
• 2 tablespoons balsamic vinegar
• 2 tablespoons chopped fresh basil
• 2 cloves garlic, grated
• ½ teaspoon ground pepper
• ¼ teaspoon salt
• ½ cup crumbled feta cheese

Instructions:

1. Heat up the grill to a medium-high temperature.
2. Cook the gnocchi following the instructions on the package. Afterwards, drain the gnocchi.
3. While the gnocchi is cooking, coat the eggplant, zucchini, squash, corn, and onion with 2 tablespoons of oil. Grill these vegetables, flipping them occasionally, until they are charred and soft, which should take around 6 to 10 minutes. Once done, move the vegetables to a cutting board. Take the kernels off the corn and chop the other veggies into small pieces.
4. In a big bowl, mix the remaining 2 tablespoons of oil, vinegar, basil, garlic, pepper, and salt. Add the gnocchi and grilled vegetables to the mixture and stir well to coat them. Serve the dish with some feta cheese sprinkled on top.

Summary:

• Calories: 1806 kcal
• Fat: 77 g
• Protein: 46 g
• Carbs: 249 g
• Potassium: 4944 mg
• Magnesium: 400 mg