Serves: 3–4 | Prep: 15 minutes | Cook: under 10 minutes

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.


The Green Barbecue book cover The Green Barbecue: Vegan & Vegetarian Recipes to Cook Outdoors & In Rukmini Iyer
  • One 1.1-pound (500 g) package gnocchi

  • 3 mixed bell peppers, chopped into gnocchi-size pieces (don’t use green peppers)

  • 2 tablespoons vegan basil pesto

  • 3 tablespoons olive oil, plus more for brushing

  • A pinch of sea salt flakes

  • A good amount of freshly ground black pepper

  • 8–12 skewers, soaked if wooden 

For the dressing

  • ½ lemon, juice only

  • 4 tablespoons vegan basil pesto

  • 2 tablespoons extra virgin olive oil

  • A pinch of sea salt flakes


Place the gnocchi into a bowl of just-boiled water and leave to blanch for 2 minutes, then drain and run under cold water to cool. 

Put the gnocchi into a large bowl with the chopped bell peppers, vegan basil pesto, olive oil, sea salt flakes, and freshly ground black pepper, and mix well to coat. At this point you could refrigerate the gnocchi until you’re ready to barbecue. 

Thread the gnocchi and pepper alternately onto the skewers. Once your barbecue is good and hot, brush one side of the skewers with oil, then lay them over the barbecue at a slight angle (this stops them from falling through) and cook for 4–5 minutes, until the gnocchi are crisp and brown. Brush the tops with oil, then turn over and repeat with the other side.

Meanwhile, mix the lemon juice, pesto, and extra virgin olive oil with a pinch of sea salt flakes
to taste. Once the skewers are cooked through, serve immediately with the basil dressing. 

Note: There’s really no limit to the number of things you could pair with gnocchi on a stick: try cherry tomatoes and halloumi or tofu, or cubes of fresh fennel and halved figs. And you could use red pesto, harissa, or mustard mixed with olive oil as a marinade. 

Excerpted from THE GREEN BARBECUE: Vegan & Vegetarian Recipes to Cook Outdoors & In by Rukmini Iyer Copyright © 2022 Used with permission of the publisher, Countryman Press. All rights reserved.

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