WARM BASIL GNOCCHI SALAD WITH CARPACCIO OF TOMATOES
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h15m
Yield 10 servings
Number Of Ingredients 7
Steps:
- In a medium or large bowl, whisk together the olive oil, lemon juice, and salt and pepper to taste. Taste for balance and adjust with olive oil or lemon as necessary. Using a mandoline or sharp chef's knife, slice the tomatoes as thinly as possible and arrange on a large platter. Season with salt and pepper and spoon a little of the vinaigrette over the tomatoes. Toss the lettuce with a little more of the dressing and arrange on top of the tomatoes.
- When the gnocchi has drained, place in the bowl with the remaining vinaigrette. Toss gently, then scatter the gnocchi on the salad. Using a vegetable peeler, shave the cheese over the salad and serve immediately.
- 2 pounds russet potatoes
- Coarse salt
- 4 egg yolks
- 1/2 cup freshly grated Parmesan
- 1/2 teaspoon salt
- Pinch freshly ground black pepper
- Pinch freshly grated nutmeg
- 1 to 1 1/4 cups unbleached all-purpose flour, plus more for dusting or use store bought gnocchi (1 pound fresh or frozen)
- Preheat oven to 375 degrees F.
- Bake potatoes until very soft on a bed of coarse salt in a baking dish, about 45 minutes. (The salt keeps the potatoes from touching the dish and developing a hard spot.) Cool potatoes until warm, then halve lengthwise and scoop out the flesh. Pass the flesh through a food mill or ricer, or push it through a coarse sieve. You should have about 4 cups.
- In a bowl, combine potato, egg yolks, Parmesan, salt, pepper, and nutmeg. Work the mixture with a wooden spoon until smooth. Add 1 cup of the flour and knead very gently, patting and pressing the dough with your hands until all the flour is incorporated. Add some or all of the additional 1/4 cup flour if the dough feels too moist, it should be soft but shouldn't stick to your hands. Transfer dough to a work surface and roll into a log about 3 inches in diameter. Cut the log into 8 equal pieces.
- Give each piece a quarter-turn so that you are rolling the dough in a different direction, then roll into ropes, a generous 1/2-inch in diameter, as if making breadsticks. Flour the ropes generously, and then cut crosswise at 1/2-inch intervals. You can shape the gnocchi on a ridged butter paddle or on the back of a fork, or you can cook them as is. Let them dry at room temperature for at least 20 minutes before cooking
- Bring a large pot of water to a boil and add salt. Add the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove with a skimmer, drain well.
- Cook's Note: Although you need only a half batch of gnocchi for this recipe, take the time to make a whole batch, freeze half, and reap the rewards of your effort later.
- A carpaccio is paper thin slices of a food such as tomatoes that can turn a simple supper into an elegant meal.
WARM GNOCCHI SALAD
Make and share this Warm Gnocchi Salad recipe from Food.com.
Provided by currybunny
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook gnocchi in large saucepan of boiling water, uncovered, until they float to the surface and are just tender; drain, cover and keep warm.
- Meanwhile, drain capsicum over small jug; reserve 1/3 cup of the oil. Slice capsicum thinly.
- Combine reserved oil in a screw-top jar with vinegar, garlic and olive oil; shake dressing well.
- Combine capsicum and gnocchi in a large bowl with olives, artichokes, onion, basil and dressing; toss gently to combine and serve topped with nuts.
Nutrition Facts : Calories 189.6, Fat 11.9, SaturatedFat 1.4, Sodium 230.4, Carbohydrate 19.7, Fiber 8, Sugar 5.2, Protein 5.9
PORTOBELLO GNOCCHI SALAD
Pan sauteing the gnocchi eliminates the need to boil them, while creating a wonderful tasty crispy coating on them. The baby bellas lend a real earthiness to this Italian-influenced salad.-Fran Fehling, Staten Island, New York
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- In large nonstick skillet over medium-high heat, cook gnocchi in 1 tablespoon oil until lightly browned, 6-8 minutes, turning once. Remove from the skillet; cool slightly., In the same skillet, saute mushrooms in 1 tablespoon oil until tender. Place mushrooms and gnocchi in a serving bowl. Add lemon juice and remaining oil; gently toss to coat., Add the tomatoes, garbanzo beans, arugula, olives, parsley, capers, lemon zest, salt and pepper; toss to combine. Garnish with cheese and walnuts.
Nutrition Facts : Calories 204 calories, Fat 12g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 425mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
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