Smoked summer vegetables tossed with fresh gnocchi — the vegetarian smoker meal. Squash + zucchini + onion + mushrooms + cherry tomatoes smoked low + slow over hickory or apple wood, then tossed with pillowy gnocchi + olive oil + garlic + baby spinach + parmesan.

Brilliant when you've got a smoker fired up for meat — the vegetables cook alongside + become a meal in themselves.

Photo by kelsen Fernandes on Unsplash

Serves: 4 · Prep: 10 minutes · Smoke: 1 hour · Wood: hickory OR apple · Equipment: smoker, large shallow casserole dish OR foil "boat", separate pot for gnocchi

Photo: Nathalie Klippert / Unsplash

• 1 yellow summer squash (or button squash)
• 1 zucchini
• 1 brown or red onion
• 200g mushrooms (button or Swiss brown)
• 200g cherry tomatoes
• 2 cups baby spinach leaves
• 2 cloves garlic, crushed
• 50g parmesan cheese, freshly grated
• Salt + cracked black pepper, dried herbs (oregano, thyme) to taste
• 400g fresh gnocchi (supermarket potato gnocchi)
• 3 tbsp extra virgin olive oil

Optional add-ins: chopped fresh basil to finish; pine nuts (toasted); chilli flakes; squeeze of lemon; ricotta dollops.

1. Prep the vegetables. Rinse + thinly slice squash, zucchini + onion. Halve mushrooms + cherry tomatoes. Combine all in a large shallow casserole dish OR a heavy-foil boat (for camping).
2. Season generously with salt, pepper + your favourite herbs (oregano + thyme classic).
3. Pre-heat smoker to 120°C (250°F). Add ¼ cup soaked wood chips (hickory or apple) for the FIRST 30 MINUTES only.
4. Smoke for 1 hour — until vegetables are soft but still firm (not mushy).
5. Cook the gnocchi in the LAST 5 minutes — boil per packet instructions until they float (typically 2-3 mins). Drain.
6. Combine. Gently toss the smoked vegetables + gnocchi + olive oil + crushed garlic + baby spinach in a large bowl. The residual heat wilts the spinach.
7. Sprinkle parmesan over the top.
8. Serve immediately with extra parmesan, fresh basil + lemon wedges.

• Don't over-smoke — ¼ cup chips for the first 30 min only. More = bitter
• Cook gnocchi LAST — they go gluey if held warm. Time it so they finish as the vegetables come off the smoker
• Crispy gnocchi upgrade: after boiling, pan-fry the gnocchi in butter for 2 mins each side until golden — restaurant-quality texture
• Add protein: grilled chicken strips, halloumi cubes, or smoked sausage make this a full main
• Vegetable variations: capsicum, eggplant (salt + drain first), corn kernels, fresh peas, asparagus tips
• Without a smoker: roast the vegetables in a hot oven (220°C) for 20-25 mins. Add 1 tsp smoked paprika to mimic smoke flavour
• Camp version: works in a Weber kettle BBQ with indirect heat + soaked wood chips on the coals (60-75 min)
• Wine pairing: medium-bodied white (chardonnay, viognier) or light red (pinot noir, grenache)

The vegetarian smoker meal that proves smokers aren't just for meat. The smoke flavour transforms simple vegetables into something proper. Pillowy gnocchi + smoky vegetables + parmesan = comfort food with sophistication.

Brilliant alongside a smoked-meat session — same smoker, different shelf, complete meal at the same time.