· recipe ·
Sweet Potato Gnocchi Salad with Kale, Apples, and Walnuts
Tart, crisp apples bring freshness to a warm salad, while Tuscan kale holds up well to dressing.
Time and servings
- Prep
- 55 min
- Cook
- 95 min
- Total
- 150 min
- Servings
- 4
Nutrition per serving
- Calories
- about 710
- Protein
- 12 g
- Fat
- 36 g
- Carbs
- 88 g
Bake the sweet potatoes
Pierce the sweet potatoes and bake at 425°F220°C for 45 to 60 minutes, until completely tender. Baking keeps the flesh drier than boiling, which is useful for a sweet-potato dough.
Prepare the sweet potato
Split the sweet potatoes and scoop out the flesh. Pass it through a potato ricer, or use a potato masher until no lumps remain. Spread it out for a few minutes so surface steam can escape.
Mix the dough
Mix the smooth sweet-potato flesh with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold just until a soft dough forms, adding only enough remaining flour to make it workable.
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.
Toast the walnuts
Toast the walnuts in a dry skillet until fragrant, then 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.
Dress and massage the kale
While the water heats, whisk 3 Tbsp45 ml of the olive oil with the cider vinegar, Dijon mustard, maple syrup, and black pepper. Strip the kale leaves from their stems, tear them into bite-size pieces, and massage them with half of the dressing until slightly softened.
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.
Add the apple at service
Core the apples and cut them into thin wedges. Turn the apples and warm gnocchi through the kale with the remaining dressing, then scatter with the toasted walnuts and serve promptly.
