· recipe ·

Gnocchi Panzanella with Tomatoes and Red Onion

Name: Gnocchi Panzanella with Tomatoes and Red Onion
Prep time: 75 min
Cook time: 70 min
Total time: 150 min
Yield: 4 servings
Ingredients: 1 lb 10 oz Russet potatoes; 1 1/2 cups All-purpose flour; 2 1/2 tsp Fine table salt; 6 Tbsp Extra-virgin olive oil; 3 Tbsp Red wine vinegar; 1/2 tsp Ground black pepper; 1 lb 5 oz Ripe tomatoes; 10 1/2 oz English cucumber; 1 small Red onion; 1 oz Fresh basil

Juicy, ripe tomatoes matter most in a panzanella-style salad: their juices become part of the dressing.

type: Potato · Eggless · Vegan · Pan-fried
sauce: Vinaigrette · Tomato

Gnocchi Panzanella with Tomatoes and Red Onion

Time and servings

Prep: 75 min
Cook: 70 min
Additional: 5 min
Total: 150 min
Servings: 4

Nutrition per serving

Calories: about 490
Protein: 10 g
Fat: 21 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 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 flour a spoonful at a time until it is soft and slightly tacky; you may not need it all.
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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Release the tomato juices
Cut the tomatoes into bite-size wedges and thinly slice the red onion. Toss both with the red wine vinegar and black pepper and leave them for 15 minutes; their juices will become part of the dressing.
Heat the cooking water
Bring 3 quarts3 liters of water to a gentle boil and add 1 1/2 tsp9 g of the salt. Prepare the next step while the water heats.
Finish the dressing
While the water heats, whisk 3 Tbsp45 ml of the olive oil into the accumulated tomato-vinegar juices. Cut the cucumber into bite-size pieces and tear the basil leaves; keep both separate until final assembly.
Poach and dry the gnocchi
Lower the gnocchi into the gently boiling water and stir once. Lift them as they float, spread them on a clean tray, and leave them for 5 minutes until no beads of water remain.
Crisp the gnocchi
Heat 3 Tbsp45 ml in the skillet over medium heat. Add the drained gnocchi in an even layer and cook until the undersides are golden, then turn gently to brown the other side.
Toss and rest briefly
Add the tomatoes, onion, dressing, cucumber, and basil to the crisp gnocchi and turn gently. Rest for 5 minutes so some dressing reaches the ridges, then serve before the crust softens.