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Pork and Gnocchi Kabobs

These easy Italian-flavored pork and vegetable kabobs have a surprise ingredient—potato gnocchi, which get crisp on the grill. Quick, kid-friendly, and plant-forward, these kabobs can be grilled or broiled.

Serves 8
Ready in 40 mins
Prep time 30 mins
Cooking time 10 mins
317 calories per serving


> 12-inch metal or wooden skewers
> 1 (16 oz) pkg shelf-stable potato gnocchi
> 1 (1 1/2 lb) pkg Nature's Promise ® Pork Tenderloin
> 2 tsp Italian seasoning
> 1 large red onion
> 2 bell pepper
> 3 small zucchini
> 1 pint grape tomatoes
> 2 tbsp olive oil
> 1/4 cup prepared pesto
> 2 tsp red wine vinegar


Set grill to medium-high. If using wooden skewers, soak skewers in water for 10 min. to prevent scorching. Bring a medium pot of water to a boil on high. Cook the gnocchi 2 min. Drain in a colander and rinse with cold water to cool.
Meanwhile, cut the pork into 1-inch chunks. In a bowl, toss pork with the seasoning and season with salt and pepper. Cut the onion and bell peppers into 1-inch pieces and slice the zucchini into ½-inch rounds. Thread 2 gnocchi pieces, 1 tomato, and 1 piece each of pork, onion, bell pepper, and zucchini onto each skewer. Repeat the order until each skewer is full. When no vegetables remain, make skewers of just gnocchi and pork.
Brush skewers with the oil and season with salt and pepper. Grill skewers 8–10 min., until internal temperature of pork reaches 145°F and gnocchi are golden brown, turning every 2–3 min. Transfer skewers to a large platter.
In a small bowl, combine the pesto and vinegar with a little water to loosen consistency. Drizzle pesto over skewers. Serve immediately.


Instead of grilling, broil skewers for 10–12 min.

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