Gnocchi is often served with a cream sauce, although it can also be used to make a salad-based meal that gourmets will love! When golden gnocchi is topped with a blend of fine lettuce, tomatoes, figs and prosciutto, the results are sure to be sublime.
500 ml (2 cups) gnocchi
15 ml (1 tbsp) salt
45 ml (3 tbsps) olive oil
Finely chopped thyme
Finely chopped rosemary
2 minced dried tomatoes
2 sliced medium tomatoes
4 figs cut into wedges
4 thin slices of Parma ham
500 ml (2 cups) mesclum
20 pitted black olives
60 ml (1/4 cup) olive oil
30 ml (2 tbsps) balsamic vinegar
Salt and pepper
First of all, let's prepare gnocchi as they must be added warm in the salad. Therefore, we will have to let them rest for about 10 minutes.
In a large pan of boiling salted water, cook pasta for 8 to 10 minutes.
Drain, and flush immediately with lukewarm water. Lay down and tap with a clean and dry cloth. Reserve in a bowl with a little olive oil.
Heat a frying pan over low fire (if too hot, gnocchi will quickly burn and turn to black). Brown gnocchi for 5 minutes. Add a bit of thyme and rosemary, and stir from time to time until gnocchi are well browned. The goal is to get them a little grilled outside, but still soft and fluffy inside. Add salt and pepper, then let rest in a plate while preparing the rest of the salad.
Cut ham in coarse pieces.
In each plate, place young shoots/mesclun.
Add sliced tomatoes, dried tomatoes, olives and Parma ham.
Finish by placing here and there fig quarters and gnocchi.
Prepare your salad dressing.
In a bowl, mix all ingredients.
Sprinkle salad with this dressing.
Sprinkle plenty of parmesan shavings.