Summer Crispy Gnocchi Salad
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A homemade gnocchi recipe (makes 40-50) served crispy on a summer salad of green beans, shelled peas, and fresh corn! Add fresh mint and radishes!
Everyone gravitates toward salads in the summer. I know, because I often serve several salads when we host. Of course if it’s just two people coming over, that is not necessary, but salads are a BIG PARTY HIT!
I always say, this Summer Crispy Gnocchi Salad is filled with a lot of love. With little soft pillows of homemade gnocchi, what’s not to love!?
What is gnocchi?
Basically gnocchi (NO-chee) is a type of dumpling, made of thick, small, and soft dough. Which is why I call these little puffy pillows :)
This recipe is made with whole-milk ricotta cheese. But the secret is in how you fry them nice and crispy!
Any recipe that takes a little bit longer than usual is filled with a little more love, right? (wink-wink)
Abby served this for us over Mother’s Day weekend, and I’m still dreaming about the little puffy gnocchi that turned out so soft and tasty!
How to make gnocchi
- Combine gnocchi ingredients and mix the dough (be careful not to overwork it!) Stop mixing when all ingredients are combined.
- Flour the surface of a baking sheet and 1 heaping tablespoon of dough, creating a flat side on the gnocchi.
- Keep them cold, and don’t let them touch each other when you place them on the baking sheet.
- Boil the gnocchi and then pan fry it (to get a crisp outside).
Summer Crispy Gnocchi Salad
Next, blanch the green beans, boil the corn (cut off the cob) and undercook the green peas.
So fresh and flavorful!
On a large serving platter, layer the green beans, corn, peas, gnocchi, radish, and mint.
Drizzle with olive oil, a squeeze of fresh lemon, and fresh cracked salt and pepper.
Instead of croutons, serve gnocchi on your salad! Your people will love you! And the mint? We all agree, that this is the best herb “touch,” that really makes the salad flavors pop!
Sit outside, and bask in the sun and the delicious flavors of this summer salad!
Spring Crispy Gnocchi Salad
- 2 cups whole-milk ricotta
- 2 large eggs
- Kosher salt and black pepper
- 2 tsp lemon zest
- ¾ cup all-purpose flour, sifted
- 3 ears corn, boiled with kernels cut off
- 1 lb green beans, blanched
- 1 cup shelled peas, blanched
- 5-6 fresh radishes, thinly chopped
- 1/2 cup olive oil divided, plus some to drizzle
- 1/4 lemon, juiced
- Fresh mint, roughly chopped
- Salt and Pepper
- In a medium bowl, combine ricotta, eggs, salt, zest, 1 tsp vanilla, and flour. Stir until thoroughly mixed, but be careful not to overwork! Stop mixing when all ingredients are combined.
- Using a sifter, flour the surface of a baking sheet thoroughly.
- Next, scoop 1 heaping tablespoon of dough onto a spoon, then scrape the spoon on the edge of the bowl at an angle to create a semi flat side on the gnocchi. Dip your finger in flour, then—pushing from the handle of the spoon to the tip—scrape the dumpling off onto the floured baking sheet. Make sure the dumplings don’t touch, or they will stick. When all the dumplings are on the sheet, top with more sifted flour. Use two baking sheets if needed.
- Side note--don’t let them sit for too long, or the dough will stick to the sheet. Keep em’ cold!
- Bring a pot of water to a boil with 1/4 cup kosher salt. When the water is bubbling, carefully drop in each dumpling—I did this in two batches. Allow dumplings to boil for 4-5 minutes (they will begin floating to the top), then remove from water with a slotted spoon and strain gently. Repeat this until all dumplings are cooked.
- In a medium skillet, heat 1/4 cup olive oil. When oil is hot, place dumplings in the pan—allow each side to crisp and brown for 3 minutes before flipping to the other side.
- Repeat this step (using a new 1/4 cup of olive oil if needeuntil all dumplings are fried.
- Bring a large pot of water to a boil with 1/4 cup of salt. When water comes to a boil, add in green beans for 5-6 minutes, then strain and move to ice bath to stop any further cooking. Repeat this for the peas, making sure to only boil them for 45 seconds-1 minute before straining and moving to an ice bath. Strain the green beans and peas and set aside.
- On a large serving platter, layer the green beans, corn, peas, gnocchi, radish, and mint. Drizzle with olive oil, a squeeze of fresh lemon, and fresh cracked salt and pepper.
My friends are sharing their favorite gnocchi recipes, here: Broccoli and Cheese Soup with Gnocchi and Sheet Pan Gnocchi with Cherry Tomatoes and Mozzarella!
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