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Gluten Free Gnocchi with Shrimp and Salmon Kabobs

Enjoy grilling with this tasty Gluten Free Gnocchi with Shrimp and Salmon Kabobs recipe. It's a fresh, flavorful, and fast dinner for those busy midweek days.
Prep Time14 mins
Cook Time15 mins
marinating time15 mins
Total Time29 mins
Course: Main Course
Keyword: basil, gnocchi, grill, salmon, shrimp, squash, zucchini
Servings: 4 servings

Ingredients

For the marinade:

  • 1/4 cup grapefruit, orange, or lemon marmalade
  • 3 tablespoons lemon juice
  • 2 teaspoons dijon
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon mint or basil leaves finely chopped
  • 1/2 cup olive oil
  • 1-2 tablespoons water
  • 1/4 teaspoon salt or to taste
  • 1/8 teaspoon pepper or to taste

For the kabobs:

  • 1 pound raw jumbo shrimp peeled and deveined
  • 1 pound skinless salmon
  • 1 zucchini
  • 1 yellow summer squash
  • 1 cup grape tomatoes
  • olive oil
  • salt
  • pepper

For the gnocchi and cream sauce:

  • 1 pound gluten free gnocchi I used Simply Wize brand spinach gnocchi
  • 3 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1 1/2 cups heavy cream
  • 1 1/2 tablespoons basil leaves finely chopped
  • 1/2 teaspoon sugar
  • 1/4-1/2 teaspoon salt plus more for seasoning
  • 1/8 teaspoon pepper plus more for seasoning

Instructions

To make the kabobs:

  • Begin making marinade. In a small mixing bowl, whisk together marmalade, lemon juice, dijon, apple cider vinegar, and mint or basil leaves. Slowly drizzle olive oil while continuing to whisk. Add 1-2 tablespoons water until desired consistency is reached. Add salt and pepper. Whisk to combine. Season to taste with additional salt and pepper.
  • Prepare shrimp by peeling and deveining. Rinse under cool water. Pat dry and place in a mixing bowl. Cut salmon into 1" cubes and pat dry. Add to mixing bowl with shrimp. Add 1/4-1/3 cup marinade to bowl and stir to coat fish and shrimp. Set aside for 15 minutes to marinate.
  • Prepare veggies. Cut zucchini and yellow squash lengthwise. Chop into 1/2" thick semi circles. If yellow squash is a lot thicker on one end, cut in half lengthwise again and continue chopping into 1/2" thick pieces. Add chopped veggies and grape tomatoes into another mixing bowl. Add 1/4-1/3 cup marinade and toss to combine. Let sit while preheating grill.
  • Preheat grill to medium high heat. Once grill is heated, arrange kabobs. Arrange seafood kabobs by alternating shrimp and salmon pieces, piercing shrimp pieces through top and bottom of shrimp. Place on baking sheet. Arrange veggie kabobs by placing zucchini, squash, and tomato in a pattern. Place on baking sheet by seafood kabobs. Brush both sides of kabobs with olive oil and season with a few shakes of salt and pepper.
  • Begin boiling water for gnocchi at this point.
  • Place kabobs on grill. Cover and cook seafood kabobs for 4 minutes. Gently turn kabobs with tongs, grabbing a shrimp from the center of the kabob, lifting, and turning to other side. Close lid and grill for 3-4 minutes more or until shrimp is pink and salmon barely flakes but is still moist in the middle. Veggie kabobs will take 5-6 minutes per side. You can baste kabobs with extra marinade the last 2 minutes of grilling for extra flavor.
  • Transfer kabobs to fresh baking sheet and cover with foil to keep warm.

To make gnocchi and cream sauce:

  • Boil gnocchi according to package directions. While gnocchi is cooking, heat olive oil in a large pan over medium high heat. As gnocchi floats to top, remove with a slotted spoon to drain out water. *Transfer to hot pan. Continue until all gnocchi is in pan. Toss to coat with oil. Season with a few shakes of salt and pepper. Cook for 3-4 minutes, stirring occasionally, until beginning to crisp. Use a slotted spoon to transfer to serving dish. Cover with foil to keep warm.
  • Remove all but a tablespoon of oil from pan. Return pan to stove and heat over medium. Add minced garlic and lemon zest. Stir and cook until fragrant, about 30 seconds. Add lemon juice and stir, scraping any bits from bottom of pan. Add heavy cream, chopped basil leaves, sugar, salt, and pepper. Whisk to combine. Continue whisking and bring mixture to a low boil. Reduce heat and simmer until beginning to thicken, about 3-4 minutes. Thin with additional heavy cream if sauce is too thick. Season to taste with extra salt and pepper, if needed. Transfer to serving dish.

Assemble plates:

  • To assemble plates, add a seafood kabob, a veggie kabob, a serving of gnocchi, and a scoop of cream sauce over gnocchi. Serve immediately.

Notes

*If you do not want your gnocchi crisped on the outside, you can skip cooking it in a pan. Transfer gnocchi straight from boiling water to a serving dish and then cook the cream sauce separately.