~By Molly in the Gallery
As the weather (slowly) warms up here in Minnesota, we’ve started planning out our gardens and pulling out our grills. I’ve come to the conclusion that everything is better when it’s been grilled. Some of my favorite oddball grilled foods are romaine lettuce, peaches, and now gnocchi. This week, I decided to try grilling with my mini savory pie dish!
I wanted to experiment with adding that classic grill flavor to a pasta, and found that potato gnocchi is a great candidate. This grilled chicken and gnocchi with cherry tomatoes and pesto is fresh but filling. I added the gnocchi and tomatoes to my mini savory dish and tossed in some olive oil, salt, and pepper. Because the mini savory is made with flameware, it’s great for grilling a side dish!
Once the grill was at about 450*, the gnocchi went on, with the charcoal pushed over to one side so it was off the direct heat. This made room for the seasoned chicken to go next to it which cooked best directly over the coals. In total, the gnocchi and tomatoes were grilled for about 30 minutes. While it was cooking, I whipped up a fantastic pesto using this recipe. Once everything was finished, I tossed the tomatoes and gnocchi in the pesto and topped it with the grilled chicken.
This is definitely a recipe I would make again. The pesto was bright and along with the tomatoes created a nice contrast to the deep grill flavor from the rest of the dish. The mini savory was the perfect size for our grill, allowing space for the meat to cook alongside it. It also held onto all the yummy juice from the tomatoes that burst while grilling.
If you’re looking for a great breakfast option in the mini savory, check out my first post in the mini savory series here, and be sure to check back for my post on a great dinner and dessert in the weeks to follow.