· recipe ·
Crispy Gnocchi Cobb Salad
Romaine hearts keep their crunch beneath warm toppings. Avocado is best cut close to serving so its edges stay fresh.
Time and servings
- Prep
- 60 min
- Cook
- 80 min
- Total
- 140 min
- Servings
- 4
Nutrition per serving
- Calories
- about 900
- Protein
- 23 g
- Fat
- 61 g
- Carbs
- 68 g
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.
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.
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.
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.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →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.
Cook the eggs and bacon
Lower the eggs into gently boiling water and cook for about 10 minutes, until both whites and yolks are firm. Cook the bacon in a skillet over medium heat while the eggs simmer, until crisp. Cool the eggs in cold water and peel them; transfer the bacon to a plate.
Make the Dijon vinaigrette
Whisk half of the olive oil with the red wine vinegar, Dijon mustard, and black pepper until emulsified. Thinly slice the chives and stir half into the dressing.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Prepare the salad
While the water heats, tear the romaine into bite-size pieces, halve the tomatoes, cut the avocados into wedges, quarter the eggs, and break the bacon into pieces.
Poach the gnocchi
Lower the shaped gnocchi into the gently boiling water. Lift them out as soon as they float and let their surfaces steam dry for 2 minutes.
Crisp the gnocchi
Warm the remaining olive oil over medium-high heat. Add the gnocchi and let their broad sides turn golden before turning them to color another side.
Assemble the Cobb salad
Toss the romaine and tomatoes with enough vinaigrette to coat. Arrange the hot gnocchi, eggs, avocado, and bacon over the salad and finish with the remaining chives. Serve at once.
