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Pork

Pork and Gnocchi Kabobs
Ingredients
Store-bought gnocchi get smokey on the grill alongside pork and veggies for an easy summer dinner. Drizzled pesto adds extra herb flavor.
12" metal or wooden skewers
1 (16-oz.) package Taste of Inspirations Potato Gnocchi
1 1/2 lb. boneless pork tenderloin
2 tsp. Italian seasoning
1 large red onion
2 bell pepper
3 small zucchini
1 pint grape tomatoes
2 Tbsp. olive oil
1/4 cup prepared pesto
2 tsp. red wine vinegar
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Pork and Gnocchi Kabobs

Pork and Gnocchi Kabobs

Pork and Gnocchi Kabobs
Three Stars Guiding Stars
  • Servings:Serves 8
  • Prep Time:30 minutes
  • Cook Time:10 minutes
directions
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
 
 
 
 
 
 
 
 
 
 
 
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