Tomato-Corn Gnocchi Foil Packets for the BBQ

If you have tasted tomatoes from the Central Valley, you know they are incomparable. Often treated as a vegetable, tomatoes are actually a fruit, and the harvest in the valley produces a variety of vibrant, delicious tomatoes that prove their viability as a fruit of many flavors. The high acidity in this fruit is perfect for enjoying with wine, whether they are cooked or uncooked.

Here is an easy-to-prep, grill-friendly recipe for gnocchi with tomatoes and corn cooked in foil packets on the BBQ. Pair it with the Sauvignon Blanc, Viognier, Albariño, or whatever suits your fancy on the day.

Recipe Information

  • Prep Time: 15 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 35 Minutes
  • Serving Size: 1 foil packet, with 2 packets left over for tomorrow's salad
  • Total Servings: 2

Ingredients

Foil packets

  • 1 lb shelf-stable or refrigerated gnocchi (uncooked)
  • 3 ears fresh corn (kernels cut from the cob (or about 3 cups corn kernels))
  • 2 cups cherry, grape or heirloom tomatoes (halved or diced into medium-sized cubes)
  • 2 to 3 cloves garlic (finely chopped or thinly sliced)
  • 2 to 3 tablespoons olive oil
  • 2 tbsp butter (cut into small pieces (or more, to taste))
  • ½ tsp red pepper flakes (or to taste)
  • ¾ cup Clark Ferrea Chardonnay, Monterey County, or Albariño, Clements Hills
  • Kosher salt and freshly ground black pepper
  • ¼ cup chopped fresh basil (plus more for garnish)
  • Grated Parmesan (for serving)

Equipment

  • 4 sheets of heavy-duty foil (about 12 to 14 inches long)
  • BBQ grill with lid (preheated to medium or medium-high (around 375 to 400°F))

Directions

Prep and assembly

  1. Preheat the grill. Heat the BBQ to medium or medium-high; you want steady, even heat rather than high flames.

  2. Mix the gnocchi base. In a large bowl, toss the uncooked gnocchi with olive oil until coated. It can still look a bit dry; that’s fine.

  3. Add the corn kernels, halved tomatoes, garlic, red pepper flakes, salt, and pepper; toss well to combine.

  4. Build the foil packets. Lay out 4 pieces of foil. Divide the gnocchi mixture evenly among them, mounding in the center of each.

  5. Dot the tops with butter pieces. Drizzle the wine evenly over the four portions.

  6. Fold each foil sheet over the mixture, then crimp and roll the edges tightly to seal so steam can’t escape.

Grilling and finishing

  1. Cook on the BBQ. Place the packets directly on the grill grates over medium heat. Close the lid.

  2. Cook until the tomatoes have burst and the gnocchi are tender, about 12 to 20 minutes, depending on your grill and packet thickness.

  3. If unsure, carefully open one packet to check a gnocchi; it should be soft and cooked through.

  4. Finish and serve. Carefully remove the packets from the grill (use tongs and gloves). Let sit 1 to 2 minutes, then open.

  5. Sprinkle with chopped basil and grated Parmesan, add a few grinds of black pepper, and serve straight from the packets or in shallow bowls.

Variations and notes

  1. Add protein: toss in cooked sliced sausage, grilled shrimp, or rotisserie chicken for a fuller meal.

  2. Make it richer: increase the butter and Parmesan and skip the wine for a more buttery, sauce-like finish.

  3. Spice level: adjust the red pepper flakes or add a pinch of smoked paprika for a subtle smoky note.

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