If you make one recipe from Rukmini Iyer’s latest book The Green Barbecue, make it this one. Even Iyer can’t contain her excitement when talking about it.

“Everyone does roasted vegetables or vegetables on a stick for barbecues, especially for vegetarians. But this one’s vegan, and it’s crispy potatoes on a stick!” she enthuses.


Once you’ve got the recipe down pat – and have realised just how delicious charred gnocchi is – you can play around with your skewers, adding anything from tomatoes and halloumi to tofu and figs.

Crispy gnocchi with charred peppers and basil pesto
Crispy gnocchi with charred peppers and basil pesto (David Loftus/PA)
Crispy gnocchi with charred peppers and basil pesto
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Nutrition Facts
Crispy gnocchi with charred peppers and basil pesto
Amount Per Serving
Calories 476 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 4g25%
Cholesterol 2mg1%
Sodium 638mg28%
Potassium 207mg6%
Carbohydrates 53g18%
Fiber 6g25%
Sugar 5g6%
Protein 7g14%
Vitamin A 3251IU65%
Vitamin C 121mg147%
Calcium 71mg7%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Crispy gnocchi with charred peppers and basil pesto

Crispy potatoes on a stick
Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Course: Main Course
Cuisine: British
Servings: 4
Calories: 476kcal
Author: Rukmini Iyer


  • 8–12 skewers, soaked if wooden
  • Bowl


  • 500 g gnocchi
  • 3 mixed peppers (don't use green peppers) chopped into gnocchi-size pieces
  • 2 tbsp vegan basil pesto
  • 3 tbsp olive oil more for brushing
  • A pinch of sea salt flakes
  • A good amount of freshly ground black peppercorns

For the dressing:

  • 1/2 lemon juice only
  • 4 tbsp vegan basil pesto
  • 2 tbsp extra virgin olive oil
  • A pinch of sea salt flakes


  • Tip the gnocchi into a bowl of just-boiled water, and leave to blanch for two minutes, then drain and run under cold water to cool.
  • Put the gnocchi into a large bowl with the chopped peppers, vegan pesto, olive oil, sea salt flakes and freshly ground black peppercorns, 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 falling through) and cook for four to five 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 alongside.


Calories: 476kcal | Carbohydrates: 53g | Protein: 7g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 638mg | Potassium: 207mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3251IU | Vitamin C: 121mg | Calcium: 71mg | Iron: 5mg

The Green Barbecue: Vegan & Vegetarian Recipes To Cook Outdoors & In by Rukmini Iyer, photography by David Loftus, is published by Square Peg.

The Green Barbecue: Modern Vegan & Vegetarian Recipes to Cook Outdoors & In
  • Amazon Kindle Edition
  • Iyer, Rukmini (Author)
  • English (Publication Language)

Last update on 2021-06-24 / Affiliate links / Images from Amazon Product Advertising API

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