This salad just screams summer, with its bright colors and many textures. We always have some version of a squash salad at Cured during the summer, because at a certain point we inevitably have more squash than we know what to do with. And I don’t think people know how good raw summer squash can taste!
Could I write a book without featuring crispy gnocchi? Of course not. So I give you my proudest barbecue creation. Forget about threading just plain old vegetables on a stick —here, you intersperse veggies of your choice (I’ve done bell peppers here, but see the note below) on skewers with just-blanched gnocchi. The result is crisp perfection like you wouldn’t believe.
Ingredients
Leftover parsley and walnut pesto is great with spaghetti.