Main
Recipes
Warm Basil Gnocchi Salad with Carpaccio of Tomatoes (Michael Chiarello) Recipe

Warm Basil Gnocchi Salad with Carpaccio of Tomatoes (Michael Chiarello) Recipe

Posted by

Rate It!

Warm Basil Gnocchi Salad with Carpaccio of Tomatoes (Michael Chiarello)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

2/3 cup extra-virgin olive oil
5 tbsp fresh lemon juice
gray salt and freshly ground black pepper
2 1/2 lb vine-ripened tomatoes , preferably a mixture of red, yellow , orange and variegated
10 handfuls salad greens
1/2 recipe gnocchi , recipe follows
about 3 1/2 oz ricotta salata cheese or parmesan

Directions:

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.
For the gnocchi:
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.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	201.7 Kcal (844 kJ)
Calories from fat	165 Kcal
		% Daily Value*
Total Fat	18.33g	28%
Cholesterol	2.48mg	1%
Sodium	21.58mg	1%
Potassium	8.01mg	0%
Total Carbs	3.94g	1%
Sugars	3.63g	15%
Protein	2.91g	6%
Vitamin C	14.3mg	24%
Vitamin A	0.4mg	12%
Iron	30.6mg	170%
Calcium	106.8mg	11%

Amount Per 100 g
Calories	137.42 Kcal (575 kJ)
Calories from fat	112.41 Kcal
		% Daily Value*
Total Fat	12.49g	28%
Cholesterol	1.69mg	1%
Sodium	14.71mg	1%
Potassium	5.46mg	0%
Total Carbs	2.68g	1%
Sugars	2.47g	15%
Protein	1.98g	6%
Vitamin C	9.8mg	24%
Vitamin A	0.2mg	12%
Iron	20.9mg	170%
Calcium	72.7mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Spring Sunshine Salad With Citrus Parmesan Dressing

Handfuls mixed salad greens, washed and dried well (or bu... and 13 more..
Salade De Lille

Extra virgin olive oil, Garlic cloves, pressed and 7 more..
My Big Fat Greek Meat & Pasta Casserole

Extra virgin olive oil and 44 more..
Harlequin Shrimp

Extra virgin olive oil, Freshly squeezed lemon juice, Salt and 6 more..
Grilled Chicken Wings With Lemon And Chicken

Extra virgin olive oil, Juice of 1 lemon and 4 more..
Arugula Avocado Salad

Extra-virgin olive oil, Fresh lemon juice and 7 more..
Stuffed Whole Roasted Yellowtail Snapper

Whole cleaned yellowtail snappers (heads and tails intact) and 9 more..
Spiedini di Pesce Spada al Rosmarino

Thick, fresh rosemary branches (about 12 inches long) and 7 more..
Melon and Fig Salad With Prosciutto

Balsamic vinegar, Extra virgin olive oil and 8 more..
Fresh Mozzarella And Tomato Crostini

Extra-virgin olive oil for brushing , plus 1/4 cup and 9 more..