Gnocchi Salad
A homemade gnocchi recipe (makes 40-50) served crispy on bed of green beans, shelled peas, and fresh corn salad. Add fresh mint and radishes.
Ingredients
Gnocchi
- 2 cups whole-milk ricotta
- 2 large eggs
- Kosher salt and black pepper
- 2 tsp lemon zest
- ¾ cup all-purpose flour, sifted
Salad
- 3 ears corn, boiled with kernels cut off
- 1 lb green beans, blanched
- 1 cup shelled peas, blanched
- 5-6 radishes, thinly chopped
- ½ cup olive oil divided, plus some to drizzle
- ¼ lemon, juiced
- Fresh mint, roughly chopped
- Salt and Pepper
Instructions
Make the homemade gnocchi:
- 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 ¼ 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 ¼ 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 ¼ cup of olive oil if needeuntil all dumplings are fried.
Blanche the veggies:
- Bring a large pot of water to a boil with ¼ 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.
Assemble the salad:
- On a large serving platter, layer the green beans, corn, peas, gnocchi, radish, and mint. Add the gnocchi as you would croutons. Drizzle with olive oil, a squeeze of fresh lemon, and fresh cracked salt and pepper. Serve!
Notes
Reposted from June 2019.
Nutrition Facts
Calories: 279kcal, Carbohydrates: 19g, Protein: 10g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.01g, Cholesterol: 58mg, Sodium: 63mg, Potassium: 288mg, Fiber: 3g, Sugar: 4g, Vitamin A: 744IU, Vitamin C: 15mg, Calcium: 132mg, Iron: 2mg