World of Gnocchi

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Crispy Gnocchi Caprese Salad

Ripe tomatoes and milky mozzarella need little embellishment. Let the crisp gnocchi cool just briefly before combining them so the cheese keeps its fresh texture.

Crispy Gnocchi Caprese Salad

Time and servings

Prep
55 min
Cook
60 min
Total
115 min
Servings
4

Nutrition per serving

Calories
about 590
Protein
21 g
Fat
28 g
Carbs
62 g
  1. Choose boiling or baking

    Choose boiling or baking

    Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.

  2. Rice the potatoes

    Mash the potatoes

    Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.

  3. Mix the dough

    Mix the dough

    Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.

  4. Roll and cut the dough

    Roll and cut the dough

    Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.

  5. Add the ridges

    Add the ridges

    Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.

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  6. A pot of water heating on an electric stovetop

    Heat the cooking water

    Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.

  7. Prepare the cool Caprese base

    Prepare the Caprese ingredients

    While the water heats, drain the mozzarella and pat it dry. Halve the tomatoes, tear the mozzarella into bite-size pieces, and tear the basil leaves. Set them aside while you cook the gnocchi.

  8. Whisk the balsamic dressing

    Whisk the balsamic dressing

    Whisk 2 tablespoons30 ml olive oil with the balsamic vinegar and black pepper until the dressing looks cohesive.

  9. Heat the cooking water and poach the gnocchi

    Poach the gnocchi

    Lower in the shaped gnocchi, lift them out as soon as they float, and let their surfaces steam dry for 2 minutes.

  10. Crisp the gnocchi

    Crisp the gnocchi

    Warm the remaining olive oil over medium-high heat. Add the gnocchi and leave their broad sides undisturbed until golden, then turn them to color another side.

  11. Crispy Gnocchi Caprese Salad

    Dress and serve

    Let the crisp gnocchi stand for 2 minutes while you arrange the tomatoes and mozzarella on a platter. Add the warm gnocchi, spoon the balsamic dressing over everything, and finish with basil. Serve immediately.

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