Crispy gnocchi – on a stick! – with charred peppers & basil pesto from The Green Barbecue: Modern Vegan & Vegetarian Recipes to Cook Outdoors & In (page 40) by Rukmini Iyer

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Notes about this recipe

  • emma_clare on July 22, 2021

    I had exactly the same problem as the previous poster that the gnocchi kept falling off the skewers. I was using gluten free gnocchi, which are a bit small and crumbly, and very thick wooden skewers so I think both of these contributed to the problem. I did manage to cook most of the gnocchi directly on the bars of the griddle instead and they were delicious, so I think it's worth another try. Be interesting to hear if others have more luck.

  • aliceowlmug on May 31, 2021

    I was so excited to try this but despite following the recipe quite closely, the gnocchi just snapped in half every time I tried to skewer them. The flavours were fine, so I threw all the peppers and gnocchi into an oven dish a roasted them in a hot oven. I think the key is probably what type of gnocchi. The recipe doesn't specify, but I suspect if I'd bought gnocchi from the fresh pasta section of the supermarket maybe they'd be softer, either that or actually cook them first in a pan.

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