· recipe ·

Gnocchi with Avocado Cream and Citrus Salad

Name: Gnocchi with Avocado Cream and Citrus Salad
Prep time: 65 min
Cook time: 70 min
Total time: 135 min
Yield: 4 servings
Ingredients: 1 lb 10 oz Russet potatoes; 1 1/2 cups All-purpose flour; 1 Egg yolk; 2 1/2 tsp Fine table salt; 2 medium Avocados; 3/4 cup Plain Greek yogurt; 1 large Lime; 1 oz Fresh cilantro; 4 Tbsp Extra-virgin olive oil; 1 large Orange; 1 medium Grapefruit; 1 small Fennel bulb; 3 oz Arugula; 1/2 cup Roasted unsalted pistachios

Warm dumplings and chilled avocado cream create a deliberate temperature contrast. Fennel and two kinds of citrus keep the plate bright, while pistachios echo the crisp surface of the gnocchi.

type: Potato · Pan-fried
sauce: Yogurt

Gnocchi with Avocado Cream and Citrus Salad

Time and servings

Prep: 65 min
Cook: 70 min
Total: 135 min
Servings: 4

Nutrition per serving

Calories: about 680
Protein: 19 g
Fat: 34 g
Carbs: 82 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.
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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Make the avocado cream
Scoop the avocado flesh into a blender. Add the Greek yogurt, lime zest and juice, cilantro, and 1 tablespoon15 ml olive oil and blend until smooth. Alternatively, mash the avocado very finely with a fork, finely chop the cilantro, and whisk everything together for a more textured cream. Refrigerate while the gnocchi cook.
Make the citrus salad
Cut away the orange and grapefruit peel and membranes and release the segments. Thinly slice the fennel and toss it with the citrus and arugula.
Heat the cooking water
Bring 3 quarts3 liters of water to a gentle boil after the salad is ready. Add 1 1/2 tsp9 g of the salt to the water.
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 plates
Spread the cold avocado cream on plates and arrange the warm gnocchi and citrus salad over it. Roughly chop the pistachios and scatter them over the top. Serve immediately.