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(Serves 4)
1/3 cup extra virgin olive oil
2 tablespoons fresh lemon juice
Gray salt and freshly ground pepper
2 pounds vine-ripened tomatoes, preferably a mixture of red, yellow, orange and variegated
4 handfuls salad greens
1/2 recipe Herb Gnocchi
About 1-1/2 ounces ricotta salata cheese or Parmesan cheese
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Warm Basil Gnocchi Salad with Carpaccio of Tomatoes
Here, gnocchi turns into a summer-supper-on-the-patio type dish, a palate-twisting combination of different temperatures and textures.
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.
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, and 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.
A carpaccio is paper thin slices of a food such as tomatoes that can turn a simple supper into an elegant meal.
Chef'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.
Variation - In winter serve the gnocchi on mixed greens tossed with a little Broken Tomato Vinaigrette.
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The Gnocchi Show |
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Quick Tip:
The thinner you slice the tomatoes, the more impressive the presentation will be. |
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