Roasted Buckwheat Gnocchi Skewers with Tomato Salad

Ideal for summer BBQs and light lunches, this quick and easy Roasted Buckwheat Gnocchi Skewers with Tomato Salad is ideal for a hot summer’s day.


Roasted Buckwheat Gnocchi Skewers with Tomato Salad

The dish, crafted by Honest Eats’ recipe specialist, Charlotte Lloyd Owen, puts the flavour back in to vegan and gluten-free eating by perfectly pairing delicious buckwheat gnocchi from the pasta capital of Italy with fresh Mediterranean vegetables and free-from ingredients sourced from relatively undiscovered European suppliers.

 Serves: 6 as a side dish or 4 as a main dish | Preparation time: 10 minutes | Cooking time: 25 minutes


  • 500g of Farabella gluten-free buckwheat gnocchi*
  • One glug of Piana degli Ulivi organic olive oil
  • 2 table spoons of Probios nutritional yeast
  • 1 table spoon of fennel seeds
  • 3 baby aubergines, chopped in circles
  • 5 bay leaves, cut in half

For the salad:

  • 50 grams of rocket leaves
  • Cherry tomatoes
  • 2 table spoons of Piana degli Ulivi organic olive oil
  • 1 table spoon of balsamic vinegar
  • Fresh basil
  1. Preheat the oven to 190°C
  2. Place the gnocchi into a roasting tray and drizzle with olive oil, then season well and sprinkle with the nutritional yeast and fennel seeds
  3. Place in the oven for 25 to 30 minutes
  4. While the gnocchi is baking, fry the baby aubergines in olive oil on a high temperature until they are part blackened. Season to taste
  5. Remove the gnocchi from the oven and assemble the skewers, alternating the cherry tomatoes, bay leaves, gnocchi and aubergine pieces
  6. Serve alongside a simple tomato salad made with chopped tomatoes, olive oil, balsamic vinegar and a handful of rocket leaves


*Italian Farabella gluten-free buckwheat gnocchi, Piana degli Ulivi organic olive oil and Probios nutritional yeast are available to purchase in the UK through


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