Summer Vegetable Gnocchi Salad

There's just something about the taste of grilled vegetables that can't be replicated any other way—and that's exactly what you get with our Summer Vegetable Gnocchi Salad. First, fiber-filled whole-wheat gnocchi is cooked to pillowy perfection. Then it's tossed with smoky grilled summer vegetables—eggplant, zucchini, yellow squash, sweet corn and onion—and an oil and vinegar dressing spiked with the intoxicating flavors of fresh basil and garlic. Read on for tips on making your salad shine, including how to prevent grilling your veggies into mush.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

• Small eggplants are best for most recipes like this one because they are generally more tender, have fewer seeds and are less bitter.
• Cut the eggplant when you're ready to cook it so it doesn't oxidize and turn brown.
• A fresh, unopened package of gnocchi can be stored in the fridge for up to 1 month, but it should be used within 48 hours of opening. Vacuum-packed gnocchi can be stored in a cool, dark place, like a pantry, for up to 3 months. When opened, it should remain good in the fridge for 3 days.
• When boiling gnocchi, you'll know they're done when they float to the top of the pot. It might take about 4 minutes. If they sink, they're overcooked. Fully cooked gnocchi should be silky, smooth and soft—never chewy.

Nutrition Notes

• While potatoes are a main ingredient in gnocchi, flour is typically used as a binder—as is the case with whole-wheat gnocchi. Whole-wheat gnocchi will have more fiber than gnocchi made with refined white flour, since whole-wheat flour is made from the entire wheat kernel. Including whole grains in your diet can help prevent constipation and will keep you full longer than refined grains.
• Eggplant is a nightshade vegetable and is in the same family as potatoes, tomatoes and bell peppers. And while some avoid nightshades, claiming that they cause inflammation, there is actually evidence suggesting the opposite is true. Eggplant is packed with fiber and antioxidants and provides some potassium and vitamin C, too.
• Two of summer's squash bounty, zucchini and yellow squash, are pretty much identical nutrition-wise. They provide fiber, antioxidants and vitamin C, as well potassium, magnesium and folate. When you include zucchini and yellow squash in your diet regularly, you might experience healthier skin and eyes.
• In this salad, feta provides that briny finish that only feta can give. And while it is one of the saltier cheeses, feta does offer some protein and calcium. If your body is sensitive to sodium, use feta sparingly or consider swapping it for a lower-sodium cheese.