World of Gnocchi

· recipe ·

Crispy Gnocchi Salad with Spinach and Feta

Hot gnocchi soften the spinach leaves beneath them while the rest stay fresh. Salty feta, dill, and lemon make a lively contrast to the golden potato crust.

Crispy Gnocchi Salad with Spinach and Feta

Time and servings

Prep
55 min
Cook
60 min
Total
115 min
Servings
4

Nutrition per serving

Calories
about 520
Protein
16 g
Fat
25 g
Carbs
61 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 salad

    Prepare the salad

    While the water heats, put the spinach on a platter. Crumble the feta, finely cut the dill, and thinly slice the scallions, keeping them separate until the hot gnocchi arrive.

  8. Whisk the lemon dressing

    Whisk the lemon dressing

    Finely grate the lemon zest and squeeze 2 tablespoons30 ml juice. Whisk them with 2 tablespoons30 ml olive oil and the black pepper.

  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 Salad with Spinach and Feta

    Partially wilt and finish

    Set the hot gnocchi over the spinach and wait 1 minute so only the leaves beneath them soften. Add the feta, dill, scallions, and lemon dressing, toss once, and serve while the gnocchi remain warm.

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