{"id":17901,"date":"2025-06-01T13:26:47","date_gmt":"2025-06-01T17:26:47","guid":{"rendered":"https:\/\/mgdining.com\/foxcroft\/?p=17901"},"modified":"2025-06-01T17:28:01","modified_gmt":"2025-06-01T21:28:01","slug":"tomato-basil-gnocchi-skewers","status":"publish","type":"post","link":"https:\/\/mgdining.com\/foxcroft\/2025\/06\/01\/tomato-basil-gnocchi-skewers\/","title":{"rendered":"Tomato Basil Gnocchi Skewers"},"content":{"rendered":"<div class=\"et_pb_section et_pb_section_0 et_section_regular\">\n<div class=\"et_pb_row et_pb_row_0\">\n<div class=\"et_pb_column et_pb_column_4_4 et_pb_column_0  et_pb_css_mix_blend_mode_passthrough et-last-child\">\n<div class=\"et_pb_module et_pb_text et_pb_text_0  et_pb_text_align_left et_pb_bg_layout_light\">\n<div class=\"et_pb_text_inner\"><em>Serves 4 (2 skewers ea)<\/em><\/p>\n<p><strong>Ingredients:<\/strong><br \/>\n16 oz purchased potato or GF gnocchi<br \/>\n16.5 oz grape tomatoes, cut in \u00bd lengthwise<br \/>\n8 oz fresh basil leaves, removed from stem<br \/>\n\u00b9\u20448 c olive oil<br \/>\n2 cloves garlic, whole, peeled<br \/>\n2 pinches salt pinch black ground pepper<br \/>\n8 wooden skewers, soak in water for 15 mins<\/p>\n<p><strong>Procedure:<\/strong><br \/>\n1. Bring 3 quarts of water to boil, add pinch salt &amp; gnocchi. Cook for 2-3 mins stirring to prevent sticking. Pasta will float when done, remove from water with slotted spoon, cool gnocchi.<br \/>\n2. Thread skewers with tomato, gnocchi, fresh basil leaves, alternating until all gnocchi &amp; tomatoes are used.<br \/>\n3. Heat olive oil &amp; garlic on low, simmer for 20-30 mins assure garlic doesn&#8217;t burn.<br \/>\n4. Remove from heat, smash the garlic with back of spoon, let oil mixture cool, strain &amp; add salt &amp; pepper.<br \/>\n5. Sprinkle oil over skewers, grill the skewers for 2 mins or until charred, remember to rotate.<\/p>\n<\/div><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Read More<\/p>\n","protected":false},"author":29,"featured_media":17903,"comment_status":"close","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_links_to":"","_links_to_target":""},"categories":[16],"tags":[],"_links":{"self":[{"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/posts\/17901"}],"collection":[{"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/users\/29"}],"replies":[{"embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/comments?post=17901"}],"version-history":[{"count":2,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/posts\/17901\/revisions"}],"predecessor-version":[{"id":17904,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/posts\/17901\/revisions\/17904"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/media\/17903"}],"wp:attachment":[{"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/media?parent=17901"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/categories?post=17901"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/tags?post=17901"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}