CHICKEN KABOBS WITH LEMONY GRILLED GNOCCHI SALAD

Preheat grill to medium heat and place grill basket on one side.

Toss gnocchi with oil and 1/4 tsp each of the salt and pepper.

Add gnocchi to grill basket; cook, stirring often, for 10 minutes or until gnocchi is crisp and browned on the outside and tender on the inside. Remove gnocchi to bowl; add tomatoes and cover to keep warm.

Set aside 1/4 cup dressing for the salad. Whisk the remaining 1/4 cup dressing with rosemary.

Season chicken kabobs with remaining 1/2 tsp each salt and pepper. Grill kabobs, turning often, for 20 to 22 minutes or until chicken is cooked through (no pink remains) and vegetables are tender. Baste with rosemary-dressing mixture during the last few minutes of cooking. Remove to plate and tent with foil until ready to serve.

Shave cheese using a vegetable peeler. Toss warm gnocchi with greens, reserved dressing and Parmesan. Serve kabobs with grilled gnocchi salad on the side.

Variation: Change up the chicken by using fresh Longo’s Pork, Sausage or Beef Kabobs.

Vegetarian Variation: Omit chicken. Soak gnocchi in boiling water for 1 minute; drain, rinse under cold water and pat dry. Thread gnocchi onto skewers, alternating with quick-cooking options such as grape tomatoes, ribbons of zucchini (made using a vegetable peeler) and cubes of paneer, halloumi or marinated tofu. Brush lightly with seasoned grilling oil or vegetable oil. Grill on barbecue lined with a nonstick grilling mat or greased foil for 10 to 12 minutes or until tender. Add extra flavour by brushing with a glaze or serving with a dipping sauce such as Longo’s Pesto or Tomato Basil Sauce. You can also remove the gnocchi from the skewers and serve over the salad as in the recipe.