Eat the rainbow with my vibrant grilled gnocchi skewers! These delicious vegetarian skewers feature colorful sliced veggies and the star of the show is perfectly crispy grilled potato gnocchi. Everything gets tossed in a flavorful herby lemon dressing.

Serve ’em right on the skewers for a handheld appetizer or toss them in a bowl and top with goat cheese crumbles for a light and bright side dish perfect for any summer meal.

Typically grilled skewers or kabobs are reserved for the meat eaters in the family, and I’ve got a lot of those on Fit Foodie Finds, too — a few of the most popular every summer include:

But, today I’m excited to share these vegetarian gnocchi skewers that are tossed in an herby lemon dressing and then topped with goat cheese crumbles. They’re always a crowd pleaser at BBQs at my house — I love serving them as an appetizer to pass while we cook the rest of the meal.

Ingredient Highlights

• Potato gnocchi: I like to use store-bought gnocchi for this recipe, but if you want to whip up your own homemade gnocchi, here’s a recipe I love! Just make sure you par-cook the gnocchi (boil it for 1 minute) before assembling on skewers. When Rosie and Linley tested this recipe, the gnocchi would fall apart on the skewer if they weren’t boiled first.
• Colorful veggies: I’m using bell peppers, red onion and cherry tomatoes on these skewers, but truly choose your own adventure here! Any veggie that can be easily skewered will work .
• Fresh herbs: You’ll use fresh basil, mint and cilantro in the lemon-y, herb-y dressing for these skewers. Don’t skip it! It adds really nice depth of flavor to these gnocchi skewers, and helps tie all the flavors together.

Find the list of full ingredients in the recipe card below.

Storage

These gnocchi skewers are most easily stored off the skewers, so allow any leftovers to cool before removing from the skewers and placing in an air-tight container in the fridge. I honestly love eating these cold as leftovers because everything has even more time to soak up the herby dressing goodness.

Serving Suggestions

As an alternative to a salad: sometimes it’s nice to have a veggie side that ISN’T a green salad. These gnocchi skewers definitely scratch that itch.

With some yummy grilled meat: my grilled steak recipe or these grilled chicken legs are both go-tos for summer BBQs in our backyard. Both pair so well with these gnocchi skewers.

Keep the whole meal vegetarian: love it! I gravitate toward these grilled portobello mushrooms or these five-star black bean burgers.

Prosciutto-Wrapped Peach Baked Brie in Pastry. The summer appetizer everyone should be making. Flaky puff pastry wrapped around a wheel of creamy Brie cheese, topped with sweet peach jam, fresh peach slices, and salty prosciutto. Baked until golden and crisp on the outside, perfectly melty inside. While it’s in the oven, I mix fresh peaches with honey and a splash of vinegar for the simplest topping that makes it even yummier!

This one’s always a crowd favorite. It looks impressive, but takes almost no time at all—perfect for last-minute get-togethers.

When I think of summer, I think of nights outside, big family dinners, Dad on the grill, long pool days, watermelon slices, ice cream every night… and sweet, juicy peaches. Always peaches.

Here in Colorado, we get the best Palisade peaches. But I’ll always have a soft spot for Ohio peaches. They’re the ones I grew up on, and I still stock up every time we go back in the summer.

With June officially here, this recipe just feels right. Sweet, simple, summery food. The kind I want to serve all season long.

I actually used frozen peaches from last year to test this recipe early (yes, I plan ahead when it comes to peaches!), but many of you are starting to get those first early summer peaches—this is the perfect way to use them!

I already have plans to make this for the 4th of July, and pretty much every summer gathering from now until September. It’s just that good!

The details

Ingredients

• brie cheese – use a wheel, I get mine from Whole Foods or try Trader Joe’s
• peach jam – if you have homemade, use that!
• fresh or frozen peach slices
• frozen puff pastry
• prosciutto
• an egg
• course sugar – this is for sprinkling

Ingredients – for the peach honey

• honey
• peach or white balsamic vinegar
• fresh or frozen peaches
• fresh thyme or basil

Special Tools

For this brie recipe you will need a sheet pan and small sauce pan.

Steps

Step 1: Prepare the Brie

Something my Nonnie always taught me—appetizers should be simple. So store-bought puff pastry? Always a must! Like her, I keep a couple boxes in the freezer for things like baked Brie or a quick summer galette.

Let the puff pastry thaw, then gently unfold it and place it on a parchment-lined baking sheet.

Unwrap your wheel of Brie and set it right in the center of the pastry. Using a paring knife, score the top of the Brie in a crosshatch pattern. This helps all that sweet jam soak in.

Spoon a few tablespoons of peach jam over the top (I love the ones from Whole Foods or Trader Joe’s this time of year—farm stands usually have great local ones, too). Add a few peach slices—fresh or frozen both work. Then sprinkle on some fresh thyme and lots of black pepper.

Little tip: You’ll have extra jam, and it’s SO good. Use it with crackers, as a glaze for grilled chicken, or just spread on toast with a little butter. Summer in a jar.

Step 2: Prosciutto + Wrapping

Now take thin slices of prosciutto and drape them right over the top of the Brie. Tuck the edges underneath so the whole thing is gently wrapped—it doesn’t need to be perfect.

Then wrap the puff pastry up and over the brie, gently pinching to seal the edges. Brush the whole pastry with a beaten egg, and if you want to get a little fancy (I always do), sprinkle with coarse sugar. It adds a little sparkle and a little flavor.

Step 3: Bake

Bake in a hot oven (400°F) until the pastry is a deep golden brown and crisp—don’t worry if it gets a little dark, that’s what you want! The Brie will start to ooze a bit… which just means it’s melty and ready to be devoured.

Step 4: The Peach Honey

While the Brie bakes, make the peach topping: just fresh peach slices, a drizzle of honey, and a splash of balsamic. Let it simmer until the peaches get a little jammy and the whole thing smells like summer.

Spoon the warm peach honey over the Brie right after baking. It’s sweet, sticky, and the perfect finish to an already delicious dish.

What to serve this with?

I always set out a mix of crackers and toasted ciabatta—something crunchy is perfect for scooping. Just grab a spoon and dig in, then pile that melty Brie and flaky pastry right on top.

The prosciutto adds a savory, salty bite that’s so good with the creamy Brie. And that peach honey? It just sweetens the deal in the best way.

If you’re hosting a bigger group, I highly recommend baking two rounds and setting them out on a big cheese board surrounded by crackers, bread, and fresh summer fruit. It looks so pretty and feels like the perfect summer spread.

Looking for other easy brie recipes?? Here are my favorites: 

5 Ingredient Cranberry Brie Cinnamon Puff Pastry Swirls

Cranberry Brie Pastry Tarts

Cranberry Brie Pull Apart Bread

Mini Pastry Wrapped Cranberry Baked Brie Bites

Easiest No-Boil Brie Mac and Cheese

Pastry Wrapped Cranberry Baked Brie

Lastly, if you make this Prosciutto Wrapped Peach Baked Brie in Pastry, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!