Words of Wellness (W.O.W.) Wednesday is a monthly health and wellness webinar series. Topics vary from nutrition, diabetes prevention and management, live cooking demos, stress management, and more. The program’s goal is to provide attendees virtual access to professional and certified health experts. W.O.W. Wednesday is a free program open to all seeking information on making healthy lifestyle changes, especially during COVID.
Past health experts include pharmacists, health coaches, chefs, registered dietitians, and more!
Join us for W.O.W. Wednesday every fourth Wednesday of the month.
Next Session: July 24th, 2024 at 6:00 PM
Topic: Cooking with Chef Reggie – Tomato Gnocchi Kabobs
Tomato Gnocchi Kabobs
YIELDS: 4 serving(s)
PREP TIME: 10 mins
TOTAL TIME: 30 mins
CAL/SERV: 480
Ingredients
FOR THE SALSA VERDE
1/4 c. fresh parsley
1/4 c. fresh basil
1/4 c. extra-virgin olive oil
2 tsp. capers (rinsed)
1 Tbsp. fresh lemon juice
1 anchovy fillets
1 clove garlic
Kosher salt
See All Nutritional Information
FOR THE KEBABS
1 (12-oz.) package fresh gnocchi
2 pt. cherry tomatoes
2 small red onions, cut into 2″ pieces
2 Tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Directions
• Make the salsa verde: In a food processor, combine parsley, basil, oil, capers, lemon juice, anchovies, and garlic. Blend until smooth, season to taste with salt, and chill until ready to serve.
• Make the kebabs:
• Preheat grill to medium-high for 3 minutes, and soak skewers in a shallow pan filled with water for 10 minutes to prevent scorching. In a large bowl, toss gnocchi, tomatoes, onions, and oil until coated. Season with salt and pepper then thread gnocchi, tomatoes, and onions onto the soaked skewers.
• Grill the kebabs, flipping halfway through, until the tomatoes are blistered and the gnocchi is browned, 7 to 8 minutes.
• Transfer the kebabs to a platter, drizzle with salsa verde and serve.
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