· recipe ·

Ricotta Gnocchi Salad with Grilled Peaches and Arugula

Name: Ricotta Gnocchi Salad with Grilled Peaches and Arugula
Prep time: 45 min
Cook time: 50 min
Total time: 115 min
Yield: 4 servings
Ingredients: 15 oz Whole-milk ricotta; 1 1/4 cups All-purpose flour; 1 Egg; 1 oz Parmesan; 2 1/2 tsp Fine table salt; 6 Tbsp Extra-virgin olive oil; 2 Tbsp Apple cider vinegar; 1 Lemon; 1 Tbsp Honey; 1/2 tsp Ground black pepper; 3 medium Yellow peaches; 5 oz Baby arugula; 1/2 cup Unsalted almonds; 3/4 oz Fresh basil

Ripe but firm peaches keep their shape on a grill pan; very soft fruit is better saved for a spoonable dessert.

type: Ricotta · Pan-fried
sauce: Vinaigrette · Fruit

Ricotta Gnocchi Salad with Grilled Peaches and Arugula

Time and servings

Prep: 45 min
Cook: 50 min
Additional: 20 min
Total: 115 min
Servings: 4

Nutrition per serving

Calories: about 670
Protein: 21 g
Fat: 43 g
Carbs: 55 g

Drain the ricotta
Spread the ricotta on a clean towel and blot the surface, then leave it for 20 minutes so free whey can drain without pressing the cheese dry.
Make the ricotta mixture
Lightly beat the egg. Combine it with the drained ricotta, finely grated Parmesan, and 1/2 tsp3 g of the salt until evenly mixed.
Mix the dough
Fold 1 cup120 g of the flour into the ricotta mixture just until no dry pockets remain. Add only enough of the remaining flour to make the soft dough workable; do not knead it firm.
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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Mix the dressing
Whisk 2 Tbsp30 ml of the olive oil with the cider vinegar, honey, black pepper, 1 teaspoon5 ml finely grated lemon zest, and 2 tablespoons30 ml lemon juice.
Toast the almonds
Toast the almonds in a dry skillet until fragrant, cool them on a plate, and chop them coarsely.
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.
Grill the peaches
While the water heats, halve and pit the peaches, then cut each half into two broad wedges. Brush with 1 Tbsp15 ml and grill over medium-high heat just until marked while the wedges remain firm, 2 to 3 minutes per cut side.
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.
Assemble at the table
Toss the arugula with half the dressing and divide it among plates. Spoon the remaining dressing over the gnocchi and peaches. Add the crisp gnocchi and grilled peaches, then tear the basil over the top and scatter with toasted almonds. Serve immediately.