Warm Basil Gnocchi Salad With Carpaccio Of Tomatoes
Serves: 5
Fredy Murphy
1 January 1970
Based on User reviews:
48
Spice
64
Sweetness
54
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 cup
Extra-Virgin Olive Oil5 tbsps
Lemon Juice (fresh)Directions:
1
In a medium or large bowl, whisk together the olive oil, lemon juice, and salt and pepper to taste
2
Taste for balance and adjust with olive oil or lemon as necessary
3
Using a mandoline or sharp chef's knife, slice the tomatoes as thinly as possible and arrange on a large platter
4
Season with salt and pepper and spoon a little of the vinaigrette over the tomatoes
5
Toss the lettuce with a little more of the dressing and arrange on top of the tomatoes
6
When the gnocchi has drained, place in the bowl with the remaining vinaigrette
7
Toss gently, then scatter the gnocchi on the salad
8
Using a vegetable peeler, shave the cheese over the salad and serve immediately
9
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
10
Bake potatoes until very soft on a bed of coarse salt in a baking dish, about 45 minutes
11
(The salt keeps the potatoes from touching the dish and developing a hard spot
12
) Cool potatoes until warm, then halve lengthwise and scoop out the flesh
13
Pass the flesh through a food mill or ricer, or push it through a coarse sieve
14
You should have about 4 cups
15
In a bowl, combine potato, egg yolks, Parmesan, salt, pepper, and nutmeg
16
Work the mixture with a wooden spoon until smooth
17
Add 1 cup of the flour and knead very gently, patting and pressing the dough with your hands until all the flour is incorporated
18
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
19
Transfer dough to a work surface and roll into a log about 3 inches in diameter
20
Cut the log into 8 equal pieces
21
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
22
Flour the ropes generously, and then cut crosswise at 1/2-inch intervals
23
You can shape the gnocchi on a ridged butter paddle or on the back of a fork, or you can cook them as is
24
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
25
Add the gnocchi and cook for about 90 seconds from the time they rise to the surface
26
Remove with a skimmer, drain well
27
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
28
A carpaccio is paper thin slices of a food such as tomatoes that can turn a simple supper into an elegant meal