Set grill to medium-high. If using wooden skewers, soak skewers in water for 10 minutes to prevent scorching. Bring a medium pot of water to a boil over high. Cook gnocchi 2 minutes. Drain in a colander and rinse with cold water to cool.

Meanwhile, cut pork into 1" chunks. In a bowl, toss pork with Italian seasoning and season with salt and pepper. Cut onion and bell peppers into 1" pieces and slice zucchini into 1/2" rounds. Thread onto each skewer: 2 gnocchi pieces, 1 tomato, and 1 piece each of pork, onion, bell pepper and zucchini. Repeat the order until each skewer is full. When no vegetables remain, make skewers of just gnocchi and pork.

Brush skewers with oil and season with salt and pepper. Grill skewers until the internal temperature of pork reaches 145 degrees F and gnocchi are golden brown, 8 to 10 minutes, turning every 2 to 3 minutes. Transfer skewers to a large platter.

In a small bowl, combine pesto and vinegar with a little water to loosen consistency. Drizzle pesto over skewers. Serve immediately.

TIP No grill? Instead of grilling, broil skewers for 10 to 12 minutes.

Source: Hannaford fresh Magazine, July August 2025