Grilled Beyond Sausage and Gnocchi Salad (GF, V)

It's grilling season!

Source: Price Chopper | Serves: 4-6 | Time: 35 min

Changes: I didn't grill the gnocchi. Seemed like an unnecessary hassle. Replaced shallots with red onion and replaced honey with agave nectar.

Ingredients

1 lb hot Italian Beyond Meat

1 lb gluten free gnocchi (Try making from scratch!)

1 cup chopped sweet peppers

1/2 large red onion, chopped into thick slices

1 lb halloumi cheese, cubed (use Violife grilling cheese to make vegan)

½ cup red wine vinegar

1 cup EVO

2 cloves garlic, minced

1 tso fresh oregano, minced

1 tbso agave nectar

Instructions

Preheat the grill to medium-high heat.

Cook gnocchi according to package instructions. Drain and transfer to a lined baking sheet.

Meanwgile, thread the sausage, pepperoncini, shallots, and cheese onto skewers and grill until browned and crispy, ensuring the sausage is cooked through to 160ºF.

Remove from the grill and allow to rest.

While the skewers are resting, whisk together the red wine vinegar, extra virgin olive oil, garlic, oregano, and agave until thoroughly combined. I think you could actually halve the amounts here.

To serve: Remove the sausage and vegetable from the skewers and transfer to a large serving platter. Mix in the gnocchi and spoon some of the vinaigrette over the top. Serve immediately.