· recipe ·
Italian Sub Gnocchi Salad
A deli-style salad gets much of its character from contrasts: firm cheese, tangy pickled peppers, and crisp lettuce. The lettuce is best added close to serving.
Time and servings
- Prep
- 65 min
- Cook
- 75 min
- Total
- 140 min
- Servings
- 8
Nutrition per serving
- Calories
- about 420
- Protein
- 14 g
- Fat
- 27 g
- Carbs
- 32 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.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Make the vinaigrette
While the water heats, whisk the olive oil, red wine vinegar, oregano, and black pepper until temporarily emulsified.
Poach the gnocchi
Lower the gnocchi into the gently boiling water and stir once. Lift them as they float, drain thoroughly, and spread them on a wide tray.
Dress while warm
Spoon one third of the vinaigrette over the warm gnocchi and turn gently. Let them cool uncovered for 15 minutes, then refrigerate until cold.
Prepare the cold additions
While the dressed gnocchi chill, cut the salami and provolone into bite-size pieces, thinly slice the pepperoncini and red onion, halve the tomatoes, and cut the romaine crosswise. Keep the romaine refrigerated separately.
Assemble the salad
Fold the salami, provolone, pepperoncini, tomatoes, and red onion into the chilled gnocchi with the remaining vinaigrette. Add the romaine immediately before serving and turn just until distributed.
