Warm Skillet Seared Tomato Gnocchi Salad Candy M Recipes

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WARM BASIL GNOCCHI SALAD WITH CARPACCIO OF TOMATOES



Warm Basil Gnocchi Salad with Carpaccio of Tomatoes image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 1h15m

Yield 10 servings

Number Of Ingredients 7

2/3 cup extra-virgin olive oil
5 tablespoons fresh lemon juice
Gray salt and freshly ground black pepper
2 1/2 pounds 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 ounces ricotta salata cheese or Parmesan

Steps:

  • 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.
  • 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.

CRISPY GNOCCHI WITH TOMATO AND RED ONION



Crispy Gnocchi With Tomato and Red Onion image

Inspired by panzanella, the beloved Tuscan bread salad, this dish swaps out stale bread for pan-fried gnocchi. The plump, crusty dumplings do a surprisingly good job at soaking up the summery combination of tomatoes, balsamic vinegar and olive oil, while still maintaining their crisp edge. Shelf-stable gnocchi work best, as they are sturdier and crisp up well, but you could use frozen gnocchi, taking extra care not to move them around too much in the pan so they don't break apart. Top with a sharp cheese such as Parmesan, pecorino or ricotta salata, for a hit of saltiness, if you like. This meal is best eaten immediately while the gnocchi remains crispy, but it can sit for up to 30 minutes, giving the flavors time to mingle. (However, don't let it sit too long, as the gnocchi will turn mushy.)

Provided by Hetty McKinnon

Categories     dinner, easy, lunch, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

5 to 6 tablespoons extra-virgin olive oil
1 (17-ounce) package shelf-stable (or frozen) potato gnocchi
1 1/2 pounds tomatoes (any variety)
1/2 red onion, thinly sliced
1 tablespoon balsamic vinegar
Kosher salt (such as Diamond Crystal) and black pepper
Handful of chopped parsley, plus more for serving
Handful of torn basil, plus more for serving

Steps:

  • Heat a large (about 12-inch), well-seasoned cast-iron or nonstick skillet over medium-high; add 2 tablespoons of olive oil. Add the gnocchi to the pan, breaking up any that are stuck together. Cook for 8 to 10 minutes, tossing every 1 ½ to 2 minutes so they get golden and crispy all over.
  • Meanwhile, prepare your tomatoes: If you are using small ones like cherry or grape varieties, simply slice them in half. For larger tomatoes, quarter them or slice into bite-size chunks. (It is good to have a mix of shapes and sizes.) Place the tomatoes and onions in a large serving bowl. Add the balsamic vinegar and 1 teaspoon salt; season with pepper and gently toss.
  • When the gnocchi are golden and crispy, add them to the tomatoes, along with 3 to 4 tablespoons of olive oil and a handful each of parsley and basil. Toss and taste, adding more salt or pepper as needed.
  • Top with more parsley and basil, and eat immediately or at room temperature.

CRISPY GNOCCHI WITH BURST TOMATOES AND MOZZARELLA



Crispy Gnocchi With Burst Tomatoes and Mozzarella image

Pan-fried gnocchi is like a faster version of baked pasta. Store-bought gnocchi can simply be browned in a pan for an exciting mix of crispy outsides and chewy middles, no boiling required. This dish is studded with juicy tomatoes and melty pockets of mozzarella. Cherry tomatoes are reliably more flavorful year-round than larger, more watery varieties like beefsteak and heirloom. (That said, taste yours, and if they're more tart than sweet, add 1/2 teaspoon sugar in Step 2.) Toss the tomatoes with browned butter, red-pepper flakes and garlic, then hit them with a little heat, and they'll burst into a bright sauce. Stir in the gnocchi, dot with mozzarella, then broil until the cheese is molten and the tomatoes are blistered in spots.

Provided by Ali Slagle

Categories     dinner, weekday, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil, plus more as needed
2 (12- to 18-ounce) packages shelf-stable or refrigerated potato gnocchi
1/4 cup unsalted butter (1/2 stick)
4 garlic cloves, thinly sliced
1/4 teaspoon red-pepper flakes, plus more for serving
Kosher salt and black pepper
2 pints small tomatoes, such as cherry, grape or Sungold
1/4 cup thinly sliced or torn basil leaves (optional), plus more for serving
8 ounces fresh mozzarella, cut or torn into 1/2-inch pieces

Steps:

  • Heat the broiler with a rack about 6 inches from the heat source.
  • In a large (12-inch) skillet on the stovetop, heat enough olive oil to lightly coat the bottom of the pan (about 1 tablespoon) over medium-high. Add half the gnocchi to the pan, breaking up any that are stuck together. Cover with a lid or baking sheet and cook, undisturbed, until golden brown on one side, 2 to 4 minutes. Transfer to a medium bowl. Repeat with the remaining gnocchi and olive oil.
  • Add the butter to the skillet and cook over medium-high, stirring often, until golden-brown and toasty, 1 to 2 minutes. Add the garlic, red-pepper flakes, 1 1/2 teaspoons salt and a few grinds of pepper, reducing the heat slightly if necessary to avoid scorching. Add the tomatoes and 3 tablespoons water and cook, shaking the pan occasionally, until the tomatoes have softened and the liquid has slightly thickened, 4 to 6 minutes. Smash the tomatoes as they burst to help them along.
  • Add the seared gnocchi and 1/4 cup basil (if using), stir to coat, then shake into an even layer. Top with the mozzarella and drizzle lightly with olive oil. Broil until the cheese is melted and browned in spots, 2 to 4 minutes. Top with more basil, red-pepper flakes and black pepper as desired.

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