· recipe ·

Warm Gnocchi Nicoise Salad

Name: Warm Gnocchi Nicoise Salad
Prep time: 55 min
Cook time: 80 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; 1 small Shallot; 1 1/2 Tbsp Dijon mustard; 2 Tbsp Red wine vinegar; 5 Tbsp Extra-virgin olive oil; 1/4 tsp Ground black pepper; 4 Eggs; 8 oz Green beans; 2 cans (5 oz each) Canned light tuna in water; 10 oz Cherry tomatoes; 3.5 oz Nicoise or Kalamata olives; 3 oz Baby arugula

Warm potatoes absorb a vinaigrette readily. Crisp gnocchi bring the same potato flavor to a salad, with browned edges as an extra texture.

type: Potato · Pan-fried
sauce: Vinaigrette · Tuna · Tomato · Vegetables

Time and servings

Prep: 55 min
Cook: 80 min
Total: 135 min
Servings: 4

Nutrition per serving

Calories: about 620
Protein: 28 g
Fat: 28 g
Carbs: 66 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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Cook the eggs and beans
Lower the eggs into simmering water and cook until the whites and yolks are firm, about 10 minutes. Cool and peel them. In the same water, cook the trimmed green beans until crisp-tender, then cool them promptly and let them drain.
Whisk the vinaigrette
Finely dice the shallot and whisk it with the Dijon, red wine vinegar, 4 tablespoons60 ml olive oil, and black pepper until the dressing looks cohesive.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Prepare the cool salad
While the water heats, drain the tuna, halve the tomatoes, and halve the eggs. Arrange them with the beans, olives, and arugula on a platter. Spoon over half the vinaigrette but keep the gnocchi area open.
Poach the gnocchi
Lower in the shaped gnocchi, lift them out as soon as they float, and let their surfaces steam dry for 2 minutes.
Crisp and serve warm
Warm the remaining olive oil over medium-high heat. Crisp the gnocchi on their broad sides, then add them warm to the platter. Spoon the remaining vinaigrette over the gnocchi and serve at once.